Sitchu’s guide to the best steaks in Sydney rounds up the city’s top steakhouses across every format and price point. Two venues stood out on the list. Here’s what to know before you book.
Sitchu called The Cut “adored for their signature prime rib and premium cuts of beef” and the refreshed menu backs that up. Wood-fire-grilled meats anchor the kitchen, with a special emphasis on exceptional steaks. Sitchu’s top pick is the prime rib sandwich: slow-cooked Black Angus beef, caramelised onions and Gruyère cheese, built for those who want something more than a standard steakhouse order.
The room is part of the appeal. A heritage-listed underground space on Argyle Street in The Rocks, with forest-green booth seating and large marble tables. As Sitchu put it, “The Cut delivers an unparalleled experience for discerning diners.”
The bar runs its own menu alongside the kitchen — The Cut’s Gibson, made with house-made Gibson mignonette and Oyster Shell Gin, served with a Sydney rock oyster, is the one to order.
Reserve at The Cut Bar & Grill.
Rockpool Bar & Grill on Hunter Street is the other entry on Sitchu’s list. The 1936 Art Deco City Mutual Building sets the scene – marble pillars, sky-high ceilings. Sitchu noted that despite the setting, “there’s nothing pretentious about the food.” Blackmore’s Wagyu and Cape Grim grass-fed beef are cooked over wood fire. The wine list runs to over 3,000 labels.
As featured by Sitchu, March 2026
*The Cut Bar & Grill practices the responsible service of alcohol. Drink responsibly.
