From the CBD to Norwood, Millicent to Glenelg – here’s where to find the best steaks in SA

From high-end restaurants to carnivorous clubhouses, here’s where you can find five of the state’s best steaks.

Look away now, vegans – we’re celebrating the steak. From high-end restaurants to carnivorous clubhouses, here’s where you can find five of Adelaide’s best steaks.

Gaucho’s Argentinian Restaurant

Steak from Gaucho's Argentinian Restaurant. Picture: Facebook

Established about 40 years ago, Gaucho’s has long been hailed as the gold standard for steaks in Adelaide.

It’s expansive menu has everything a carnivore’s heart might desire, from eye and Scotch fillets to New York striploin, porterhouse, rib eye and lamb loin cutlets.

All the beef is hand selected, butchered on site and served straight from the grill.

There’s also a range of delicious sauces to dip each bite into, with the green peppercorn a personal favourite.

Among the side options – always important at a steakhouse – are the fried broccoli with anchovy butter and delectable papas fritas with house seasoning.

91 Gouger St, Adelaide

Seafire on the Marina

Seafire on the Marina steaks. Picture: Supplied

Seafire on the Marina steaks. Picture: Supplied

The stunning waterfront views are matched only by the quality of the steaks at this seaside eatery in Glenelg.

Its dry-ageing program is what keeps customers coming back. The wide range of cuts are coated in head chef Zafar Kamalov’s signature rubs, then placed in a dry-ageing fridge for anywhere between 28 and 45 days to maximise the flavours.

After they’re removed from the grill, the meat is basted in an aromatic tallow glaze and there are seven sauces on offer, plus mustards and homemade butters.

Following your meat feast, soak up the coastal atmosphere with a cocktail or two in their garden bar.

Shop 2/12 Holdfast Promenade, Glenelg

The Meat & Wine Co

The Meat & Wine Co.

You’ll find Adelaide’s The Meat & Wine Co inside the CBD’s heritage-listed Elder House.

We said Adelaide’s because it has sister steakhouses in Sydney, Melbourne, Perth, Canberra and the UK.

Boasting “unwavering dedication to the art of steak”, the substantial steak menu even has a “beyond premium” option.

The Meat & Wine Co’s “Aged Program” includes exclusive dry-aged and speciality cuts which are available upon request (subject to availability).

There’s also mouth-watering sauces to suit every taste such as hot African chilli and blue cheese.

39 Currie St, Adelaide

The Tasting Room at Mayura Station

The Tasting Room at Mayura Station.

Essentially a cellar door for Mayura’s globally acclaimed beef, this regional restaurant is well worth the eight-hour round trip.

Dubbed the “ultimate paddock to plate” experience, the four-course set menu offers a range of the farm’s best cuts of full-blood Wagyu beef, which rotates depending on the day.

An interactive dining experience, guests can learn directly from the chef as he or she expertly prepares Mayura’s prime-cuts, most of which have off-the-chart level of marbling.

Honoured five times as grand champion at the national wagyu Branded Beef Competition, The Tasting Room has also been named Adelaide best steak restaurant on multiple occasions.

941 Canunda Frontage Rd, Millicent

arkhé

arkhé on The Parade.

Celebrated chef Jake Kellie opened this Parade hotspot – the city’s first open-flame restaurant – to rave reviews in late 2021.

Everything is cooked over fire here, with the smoke and chargrilled flavours imbued in every bite. There’s always been a protein focus but last year Kellie elevated the offering, teaming with award-winning producer Mayura Station to bring its full-blood Wagyu beef to the neighbourhood.

Among the dry-aged 9+ marble-scored wagyu cuts include T-bones, strip loins and rumps, with a chocolate and Laphroaig whisky rub used to age the tomahawks steaks.

The Dairyman pork chop with homemade kimchi and a red shiso salad is another delight.

127 The Parade, Norwood