Steak is a Sydney tradition, and Harbour City has an abundance of restaurants dedicated to serving up top-quality cuts to discerning diners. But the best steak houses don’t just serve up good meat; they also deliver an experience that’s second to none.

Kingsleys Woolloomooloo serves up an array of delicious Australian steak options, ranging from grain-fed to wagyu, and served with an impressive range of sides and sauces. There’s even an impressive selection of wines on offer to accompany your meal.

Crown Restaurant is serious about wood and smoky flavor at this curated spot, which features an extensive selection of grilled meats – from grass-fed tenderloin to Black Opal Wagyu sirloin and Rangers Valley Tomahawk MB3 ($260). They’re all charcoal-grilled over ironbark, which infuses them with a subtle, delicate smoky taste. The best part is that they don’t take any chances with their selection of cuts, which is why it’s one of the Best Steak House Sydney.

Bistecca is a hidden Tuscan-style restaurant that knows a thing or two about steak frites. Their signature dish is the ‘Bistecca all Fiorentina,’ a three-finger thick t-bone from the Italian region, which is cooked over coals and ironbark before being presented to your table and left to rest in the central hearth. The whole experience is theatrical, as you choose the amount of steak you want by weight (and if you’re feeling extra hungry, order a side of fries) and watch it slowly cook over embers until it’s incredibly tender.

Porteno is a Sydney steakhouse with an open dining area and Argentinian-inspired decor that’s sure to get your appetite going. It’s a must-visit for lovers of red meat, especially if you enjoy a lively atmosphere and great views over the water.

There’s no better way to celebrate a special occasion than tucking into some good ol’ Aussie beef. But while many Australian steakhouses stick to the traditional approach of charring and peppering meat, others are taking a more refined approach, experimenting with dry-aging, exploring lesser-known cuts, and focusing on where and how their beef is sourced.

From British-born chef Lennox Hastie, Firedoor takes an artisanal approach to wood and fire-grilled produce to create a dining experience that’s as exciting as it is memorable. It’s a fusion of rustic and modern, and the menu is constantly changing to reflect the seasonality of its produce.

Botswana Butchery is a fresh addition to the Sydney food scene, and it’s certainly a favorite amongst those that appreciate the finest Australian meat. It’s a 300-seat restaurant that butchers on-site, so there are a wide variety of cuts from which to choose.

Matt Moran’s CBD steakhouse is a contemporary take on the classic dinner-and-drinks concept, offering a range of meats that includes wagyu, a range of pasture-fed options, and grain-fed tomahawks. You can share a 1.5-kilogram tomahawk, but it’s advisable to order enough meat to last you a couple of days.

This ‘theatrical’ Best Steak House Sydney is all about wood and flaming flavor, and their ‘Bistecca all Fiorentina’ is a must-try for those that aren’t afraid of a little drama. The entire process is a feast for the senses, and it’s a must-try for any steak lover.