Australia's top steak kitchens ranked among the world's best, driven by fire, sourcing and brigade discipline

Australia now has 10 restaurants ranked among the World’s 101 Best Steak Restaurants, with Margaret in Sydney named the No.1 steak restaurant in Australia and No.2 globally.

The ranking reflects the strength of Australian kitchens, but more importantly, it highlights how differently chefs across the country approach steak cooking.

There is no single Australian steak model. Some kitchens rely entirely on wood fire, where chefs must control heat manually throughout service. Others focus on sourcing and controlled grill environments, where consistency depends on repeatable systems and brigade timing. What connects them is not technique alone, but the ability to execute consistently every service.

Australia’s top 10 steak restaurants and their global ranking

Margaret - Sydney (Australia #1, World #2)

Margaret’s strength lies in restraint. The kitchen focuses on sourcing exceptional Australian beef and executing it with precision. Without relying heavily on aggressive ageing or fire manipulation, consistency depends on brigade discipline. Chefs must maintain exact temperature control, timing and resting procedures. This approach reflects confidence in product and strong internal systems that support repeatable execution.

Firedoor - Sydney (Australia #2, World #16)

Firedoor operates entirely on wood fire, removing the stability provided by controlled grill systems. Heat intensity shifts constantly, requiring chefs to manage positioning, fuel and timing throughout service. This creates a kitchen environment where awareness and communication are essential. Consistency comes from experience and brigade cohesion rather than mechanical control.

AALIA - Sydney (Australia #3, World #36)

AALIA represents a modern chef-led kitchen where steak is executed within a broader technical framework. The brigade applies the same precision used across all proteins. This requires strong internal systems and versatility across the team. Steak execution is integrated into a wider cooking philosophy rather than isolated as a single focus.

Agnes - Brisbane (Australia #4, World #28)

Agnes is built entirely around fire. Grills, ovens and cooking systems rely on wood, requiring chefs to control fuel and heat continuously. Fire introduces variability, meaning chefs must actively manage every stage of cooking. This places greater responsibility on brigade awareness and preparation.

Arkhe - Adelaide (Australia #5, World #33)

Arkhe applies fire with structure and precision. Heat management is supported by careful preparation and fuel control. The brigade operates within clearly defined systems designed to maintain consistency. Fire remains central, but execution depends on discipline rather than improvisation.

Steer Dining Room - Melbourne (Australia #6, World #37)

Steer reflects the modern steakhouse model built on sourcing and consistency. Controlled grill environments allow chefs to maintain stable cooking conditions. Brigade structure ensures preparation and execution remain consistent regardless of service volume. This system prioritises repeatability and precision.

Gran Torino - Sydney (Australia #7, World #27)

Gran Torino represents a high-volume steakhouse operating with disciplined brigade systems. Cooking steak consistently at scale requires coordinated preparation, timing and service management. The kitchen relies on structured workflow and brigade communication to maintain standards.

Victor Churchill - Melbourne (Australia #8, World #18)

Victor Churchill operates as both butcher and restaurant, giving chefs direct access to product. This removes variability in sourcing and allows the brigade to work with known product characteristics. Control begins before cooking, strengthening consistency across service.

The International - Sydney (Australia #9, World #14)

The International reflects strong brigade infrastructure and preparation systems. Stability across the team allows chefs to maintain precise cooking standards. Consistency is supported by structured workflow and disciplined preparation.

Porteño - Sydney (Australia #10, World #20)

Porteño’s fire-led approach draws on traditional Argentine techniques. Cooking over charcoal requires chefs to manage heat manually and maintain precise timing. Brigade coordination ensures consistency despite the variability introduced by fire.

Different systems, same standard

Argentina’s Don Julio ranked No.1 globally, but Australia’s presence across the Top 10 reflects the strength of its broader kitchen culture. These restaurants operate using fundamentally different cooking systems. Some rely on live fire, while others use controlled grill environments supported by sourcing and brigade structure.

What connects them is not a single technique, but consistency. Brigade discipline, product knowledge and preparation systems allow chefs to maintain execution across service.

Australia’s steak kitchens are not defined by one model.

They are defined by the ability to execute at the highest level, regardless of the system used.