Led by Executive Chef Kevin McKeown and Head Chef Thomas Pagnon, Steersons Steakhouse does a prime cut better than most, with serious attention paid to sourcing quality breeds, both grain- and grass-fed, in familiar cuts designed to please.
The dining room is adorned with wine bottles and mirrors (all the better to reflect the expansive view over Pyrmont Bay), with linen-draped tables and upholstered chairs.
Start with a plate of famed Sydney rock oysters, imagining their origin in the body of water before you, before paying attention to the page of cuts and bovine breeds. Once you’ve chosen your steak, there’s an extensive wine list to peruse, too, which they take almost as seriously as the steak. Grasslands pasture-raised rib eye arrives perfectly cooked, and well rested so your knife glides right through it, accompanied by sauce of choice, and chips, mash or vegetables. Hereford New York-cut sirloin is nice and pink inside, and it’s evident that the quality is a cut above.
PSST! Enjoy a complimentary rib-eye steak on your birthday when you join the free in-house loyalty program.