The world’s best 101 steak restaurants have been announced, get ready to make some reservations and book some flights – you’re in for a rare treat! These restaurants are insta-worthy, adept with all cuts and have been awarded the accolade of best steaks on a global scale.
Close to home, we’re celebrating a great achievement for Australia that snagged a total of 11 out of 101 spots — five locations in Melbourne and six from Sydney. New Zealand also repped a spot on the list!
Now Book It does the prep work for your steak escape with our six standouts to book right now. A well-done steak is off the cards here.
In pole position, we have Parrilla Don Julio taking the title for the second year in a row! What makes this so brilliant? Meat Master Guido Tassi presents the finest local grass-fed Angus and Hereford beef from the region, which comes from their own sustainable breeding programs. If dining at the number one steak spot in the world isn’t enough, the restaurant also boasts top-shelf Argentinian bottles for a wine and dine experience.
Origin of Meat – Local grass-fed Aberdeen Angus and Hereford cattle
Ageing Method – Mainly dry-aged beef for 21 days
Type of Grill – Bespoke multi-level wood grill
In the third spot, we have Sydney’s finest Margaret. Margaret received the highest new entry and best steak restaurant in the Asia Pacific. We’re no stranger to the sheer talents of Neil Perry, Meat Master, renowned chef and newly crowned culinary icon by World’s 50 Best. But what makes the cuts at his Double Bay institution so good? The spirit of modern Australia cuisine, among many reasons:
Origin of Meat – Australian Hereford and Wagyu
Ageing Method – Wet and dry-aged beef
Type of Grill – Wood-fired grill
The common trend here seems to be the wood-fired grills, they could be on to something here!
In numerology, 17 stands for leadership, independence and self-determination — exactly the values of Melbourne’s finest, Steer Dining Room in 17th place. The New York-style steakhouse serves sought-after Kobe Wagyu among other prized cuts. When in Melbourne, this classy dining room gets a vote for steak night.
Origin of Meat – Diverse Australian and Japanese Wagyu selections
Ageing Method – In-house dry-aged
Type of Grill – High-temperature and Hibachi grill
Plus—it’s a Now Book It venue ready to take your bookings.
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Another Now Book It location on the list, this time from New Zealand — Fife Lane. Located in Mount Maunganui close to the ocean, Meat Master Robbie Webber mans the heavyweight charcoal grill crafted and imported from Spain specially for the restaurant. This contemporary pick is both accessible and remarkable.
Origin of Meat – Finest breeds and cuts from New Zealand
Ageing Method – Self dry-aged beef
Type of Grill – Mibrasa oven, a closed charcoal grill
Another spot to add to your restaurant hit list, and you don’t need to wait.
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