South Australians live in the food basket of the country, with a wealth of exquisite produce running from Adelaide to the Barossa and beyond. That reputation for outstanding eats doesn’t stop in the grapevines though. Beef is big business here and with a foodie culture as strong as ours, only the best will do. These are the best steaks in South Australia, as crowned in delicious. 100.
Steak frites is a permanent fixture on even the humblest Parisian bistro’s menu du jour. Save the cost of a plane ticket, head to Hey Jupiter and order the hanger steak (or onglet) with bearnaise sauce, cooked no more than medium rare. Linger over a bottle of burgundy and take in the retro brasserie accoutrement and sprinkling of musical accents. 11 Ebenezer Pl, Adelaide; heyjupiter.com.au.
A bucket-list item for anyone serious about their meat. Mayura Station’s full-blood wagyu cattle produce highly marbled beef prized by chefs around the country and beyond. Dinner at The Tasting Room is prepared by a chef who specialises in the meat’s nuances to showcase different wagyu cuts – perhaps slivers of raw sirloin, a T-bone to share or the rarely-seen zabuton. Canunda Frontage Rd, Canunda; mayurastation.com.
The idea of opening Hereford Beefstouw’s first international restaurant in Adelaide began from a relationship between the Danish restaurateurs and local farmers who supplied them their beef. The Scandi influence is evident in pale timber furnishings and a cured salmon starter but the nine cuts and styles of beef are pure Aussie, with the whopping 1.5kg tomahawk a show-stopper. 143 Hutt St, Adelaide; https://beefstouw.com/restaurants/adelaide-australien.
Through the window, T-bones, scotch fillets and other meats and seafood can be seen cooking on Gaucho’s charcoal grill. It’s a good way to make an informed choice from the menu’s seven different cuts of beef, most partnered simply by chargrilled lemon, smoked salt and olive oil. A mixed grill for two might be the answer for indecisive diners. 91 Gouger St, Adelaide; gauchos.com.au.
Bozidar Stojanovic and his descendants have been looking after Adelaide meat-lovers in their barbecue restaurants since 1958. And for much of that time they’ve been adding a pair of chevapchichis to plates already loaded with porterhouse, rump or rib-eye, all cooked over a charcoal grill. It’s exceptional meat at more than reasonable prices, with the T-bone (or Texas cut) recommended. 160 Jetty Rd, Glenelg; glenelgbbqinn.com.au.
