The Gidley’s acclaimed steak menu is all about Riverine Black Angus beef, specifically the rib eye. Have it on the bone as a standing roast, a boneless chop in two sizes, or as a 220-gram portion of spinalis. Your cut arrives cooked to perfection after a dance with some ironbark and charcoal.

Neil Perry’s Double Bay banger is currently ranked third on the World’s 101 Best Steak Restaurants list. The woodfired grill offering here includes a 220-gram hunk of Coppertree Farms Friesian fillet with red curry butter and grilled shallots, and a 300-gram David Blackmore Wagyu sirloin with chimichurri.

At this pop-up from Rockpool’s former culinary directory, expect every imaginable cut of Blackmore Wagyu cooked over woodfire. Plus, veggies from one of Sydney’s most revered organic farms.

While it would be remiss to ignore the excellent seafood and poultry at Rockpool, its Blackmore Wagyu and Cape Grim steaks (all dry-aged in-house) are grilled to something approaching perfection. They’re enhanced by the menu of classic sides, and a tome-like wine list to rival any in the country.

The whopping 900-gram Wagyu rib eye is a signature at this small but mighty neighbourhood bistro. A 550-gram O’Connor bone-in sirloin is a more keenly priced option.

With a name like The Grill, there are no surprises on the menu here. Australia’s best farms (Westholme Wagyu, O’Connor, Stone Axe and friends) are presented and accounted for. Steaks are served simply with cafe de Paris, bearnaise, bordelaise or peppercorn sauces.

Beyond a short list of sides, there's really only one thing on the menu at this Tuscan steakhouse: premium T-bones, sold by weight. They're cooked over a mixture of ironbark and charcoal, then served medium-rare.

Order a Riverine sirloin steak (aged and butchered in-house) and it’ll be on your table in 15 minutes at The Gidley team’s fast and fun steakhouse.

If you love steak and tableside theatrics, The Sanderson is the place for you. Whether you choose a 250-gram hanger or a one-kilo T-bone, all steaks come with a velvety onion soubise (French onion sauce), house olive oil blend and mustard service.

This long-lunch fave is officially one of the city’s best steak restaurants. It also flaunts an iconic location on Woolloomooloo’s Finger Wharf to go with those premium beef and crustaceans.

Lennox Hastie’s fire-powered fine diner serves a daily five-course menu to which you can add a dry-aged steak, cooked over flames. Keep an eye out for Firedoor’s annual steak night series, showcasing the best producers from around the country.

The fiery open kitchen is all part of the show at Black Bar and Grill. Wagyu champion David Blackmore is well represented, and there’s even a Wagyu tasting menu on hand for the serious carnivores.

Each of the four kitchens at Crown’s elemental fine diner harnesses a different element: smoke, steam, ice and fire. In the fire department, a wood grill takes good care of steaks by O’Connor, Rangers Valley Beef and more.

Bopp and Tone’s 900-kilogram wood grill chars big hunks of meat, including a Riverine Angus sirloin and a one-kilogram Wagyu T-bone from Westholme.

Thanks to a glowing custom hearth, Poetica’s steaks are some of the best on the lower north shore. And this 180-seat spot has range – expect anything from a 30-day dry-aged Jack’s Creek sirloin to a Ranger’s Valley tomahawk. Save room for those beef-fat flambadou oysters.

This heritage corner site has lived many lives – but its most recent one is arguably its best. Come for freshly shucked oysters from the cabinet, premium Australian steaks and a focus on local and French wine varieties.

The signature at this moody steakhouse is a 12-hour slow-cooked black Angus prime rib from South Australia, cut and served tableside in hunks of 300 or 400 grams with a simple combo of red wine sauce and horseradish cream.

Momofuku’s David Chang visited this butcher-diner in season two of the Netflix series, Ugly Delicious. You can, too. Head to the counter, pick your cut, tell the staff how you want it cooked, then pile on the sides.

Aside from the grand old oak tree, the tomahawk steak is old dame’s most enduring feature. It’s a hefty, ostentatious things you could easily split between three people – but the excellent in-house butcher and grill deals out plenty of smaller cuts, too.

Direct from Japan, this steakhouse lets you choose from three affordable cuts of meat, then watch as it’s slapped on a super-hot stone to cook at your table.