Must-Try: Toriyama Steak The fatty 150g A4 Striploin is succulent and satisfying while the bright soy sauce and yuzu sauce help cut through the flavours. Surprises come in small packages, such is the case with 63Celsius’ Toriyama Steak.
Must-Try: F1 Wagyu Tomahawk
At Bedrock, each Tomahawk comes from the coveted 400-day grain-fed F1 Wagyu. The long bone ribeye is cooked over Bedrock's mesquite wood-fire grill, unravelling rich flavours from the beautifully marbled fats. This juicy piece of meat comes served with 5 homemade sauces, that is sure to please any palate.
Must-Try: Bistecca alla Fiorentina A charcoal-grilled sharing steak, Bistecca's exclusive F1 Wagyu comes with a 6+ marble score, resulting in a steak that is so finely textured, it melts in your mouth.
Must-Try: 45 Days Home Dry Aged Cord Fed Traditional Fiorentina Steak
This solid baby’s as satisfying as it gets: beautifully seared on the outside while juicy and meaty within, it’s difficult to resist just by looking at it!
Must-Try: Brandt 365 Day Grain-Fed Ribeye The Brandt 365 Ribeye at FYR is 250g of pure divineness. Served with the choice of either Brandied Green Peppercorn Sauce, Black Truffle, Chilli Pesto, or a Tomato Cilantro Salsa - this main is simply delicious any way you order it.
Must-Try: US Rib Eye Single Cut
Lawry’s US Rib Eye Single Cut is something of a legend; served with mashed potatoes, Yorkshire pudding and whipped cream horseradish, it’s literally indulgence on a plate.
Must-Try: Fiorentina Steak The Florence-style T-bone steak at La Barca is a force to reckoned with. With a marbling score of 4, and served alongside roasted potatoes and cannellini beans - it's the ideal sharing meal!
Must-Try: Porterhouse Steak An American fixture for over 30 years, Morton's iconic Porterhouse is a carnivore's dream. It's got all the fixings a steak needs - which isn't much when you've got such quality grade beef.
Must-Try: US Angus Sirloin, Grain-Fed Straight off the charcoal grill and into our bellies, the Grain-Fed, US Angus Sirloin paired with the Mushroom Cream at mezza9 is a favourite for its pure and smokey flavours.
Must-Try: US Certified Black Angus Ribeye
Hands down one of the best cuts we've ever devoured, New Ubin Seafood's juicy steak comes with a generous portion of potato wedges and fried rice sautéed in beef drippings.
Must-Try: 250g Grainge Angus, Grain-Fed If mastering steak was an art, consider Opus Picasso. Not only do they know their steaks, their Grainge Angus Ribeye is so good, it'll make you a steak (or art) fan for life.
Must-Try: Grilled Grass-Fed Flat Iron Steak Seasoned with garlic and thyme, the Grass-Fed, Grilled Flat Iron Steak at Oasis is one that melts-in-your-mouth. Paired with one of their signature salads (we love the Cobb Salad) and you have what we consider to be a perfectly balanced meal.
Must-Try: Bistecca alla Fiorentina At just $48++, this Black Angus T-bone steak is a work of art. Served with roasted potatoes and drizzled with a Barolo sauce - it's a a fresh and flavourful take on a true Italian classic.
Must-Try: New Zealand Angus Ribeye 250g of pure meaty goodness, dressed with mushroom veal jus, and served atop parsnip mash - this dish is a Tess fan-fave, best enjoyed with one of their creative cocktails in hand.
Must-Try: Wagyu Ribeye With a primary focus on premium meats, Yen Yakiniku's modern take on Japanese cookings shines most with their Wagyu. The Wagyu Ribeye, available in a range of sauces, is satisfaction guaranteed!