Making the Cut: Sydney’s Best Steakhouses

Discussion in 'Australia/New Zealand/South Pacific' started by NileGuide, Oct 2, 2011.  |  Print Topic

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    Making the cut: The Cut sirloin

    Looking for the tastiest, juiciest cuts in town? Here’s where to get a great steak in Sydney. Just pass the mustard. By Renate Ruge
    These days the simple steak has become a gourmet affair…
    The Cut
    Famous for its tasty steaks grilled over charcoal and broiled, its Wagyu wagon – a trolley where the meat is shown to diners on a silver platter. Try a steak selection in the Cut’s Beef Fillet Tasting Plate of three fillet steaks Wagyu, Riverine and Tasmanian Wilderness. Add to that, the crispy onion rings, béarnaise sauce or red wine butter and shoe string fries. The chic French atmosphere, low lighting, cozy corners and booths to get romantic in, an impressive wine list, super service and quirky details like the meat cleaver door handles.
    The Cut Bar & Grill, 16 Argyle Street, The Rocks, Sydney. T +612 9259 5695
    Steak lovers will appreciate the leather bound meaty menu that lists steak choices fit for a king, from char grilled fillets to grain fed angus beef and marbled pieces. Just be sure to add a side of the angel chips with truffle oil at this flash wharf restaurant. Start with a sundowner (our pick the Manta Sunset peachy cocktail) teamed nicely with some kingfish cerviche or some sour dough-crumbed Sydney rock oysters and bask in the Woolloomooloo views. Sleek white boats bob around while you feast on surf or turf (or both).
    6 Cowper Wharf Road, Woolloomooloo (02) 9332 3822
    Grass fed, grain fed, strip loin, rib eye, sirloin, T-bone, aged rump. There’s every cut of meat on the menu here and ribs or beef burger for a quick bite. Dressed crab or chilli squid make for a good starter. Then sides of young greens with walnuts drizzled with Shiraz dressing with some potato gratin complete your steak dinner. The romantic setting on the wharf warrants sticky date and walnut pudding to finish off.
    10/6 Cowper Wharf Road, Woolloomooloo 1300 546 475
    Chop House
    Designed as a tribute to the old New York steakhouse, Chophouse has an industrial feel. Try the Lord Nelson Victory Bitter served with Dark Ale Marinated Wagyu Flank and caramelized beer onions and gremolata. The signature salad The CHOPHOUSE Chopped Salad is a base of cos lettuce, with sopressa, capsicum, Gruyere, celery, reggiano and a cabernet dressing that can be ordered as an entrée or main.
    25 Bligh St, Sydney 2000 1300 246 748
    Executive Chef at Chop House Dave Clarke’s 8 Steps to the Perfect Steak
    (Ideal for the 400g Delmonico)
    1. Take the steak out 20 min before to temper
    2. Set the oven to 200c
    3. Heat a thick bottom frying pan to hot (no oil)
    4. Undo the steak, season with olive oil, salt flakes (a nice coat of oil)
    5. Place the steak in the hot pan (do not add anymore oil) & cook for 1 1\2 min on one side, turn & repeat
    6. Place in oven for 4 min and take out, rest for 8 min on a rack in a warm place
    7. Place in the oven for 1 min to reheat
    8. Slice, serve and enjoy!

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