Trends may come and go but the constant of the culinary world is a really, really good steak. And when you’ve got an entire state full of pubs and restaurants with access to top-quality beef, the competition to be the best is fierce. Dry-ageing, marble scores, woodfire, sous-vide, a dash of salt or a medley of mustards, no matter how they’re prepared, these steaks take the cake. Without further ado, these are the best steaks in NSW, as crowned in the delicious. 100.
This Italian trattoria trades in Tuscany’s top chop – the bistecca alla Fiorentina – made with grain-fed black angus beef from the Riverina region of NSW. Each slab is sizzled over ironbark, which lends a subtle, smoky flavour and thick charred crust. The chef knows not to smother it with sauces or butters. When the meat is this good, all you need is salt. 3 Dalley St, Sydney; bistecca.com.au.
At Lennox Hastie’s temple to fire-fuelled cooking, steak is the ultimate offering. Premium beef from the likes of Rangers Valley, David Blackmore or CopperTree Farms is dry-aged for up to 300 days, then seared over custom-made grills fed by grapevines or retired wine barrels. The intense heat melts fine veins of fat and creates the perfect, flame-licked crust. Praise be. 23/33 Mary St, Surry Hills; firedoor.com.au.
Visitors come in droves to sample the famous steaks at this popular hitching post on the New England Hwy. The beef comes from the Colly Creek cattle farm, located just one food mile down the road. There are seven cuts to choose from, the highlight being a Jurassic 1.2-kg rib-eye on the bone (which you’re “supposed” to share). 18 New England Hwy, Willow Tree; grazewillowtree.com.au.
The Riverina is farming country and Bull & Bell take advantage, highlighting produce within a 300km radius. The menu lists five local beef producers, from Flinders Natural Grass Fed to Sanchoku Wagyu. Can’t decide? Sample the whole herd on the Stanbroke Signature Tasting plate, which includes three styles of beef; dry-aged, grass- fed and Angus. 201–207 Banna Ave, Griffith; bullnbell.com.au.
This revamped watering hole may be deep in the Byron hinterland, but it’s worth the drive. Expect twists on traditional pub grub, with its firmly Aussie menu led by celebrated chef Alanna Sapwell-Stone. The 250g sirloin is tried-and-true – grass-fed black Angus beef, joined by chunky chips and local leaves. There’s sauces galore, from native pepper to chimichurri. 441 Eltham Rd, Eltham; elthampub.com.au.
