The Star serves up Sydney’s most expensive steak, but is it worth it?

IT’S the swankiest steak in Sydney and costs enough to cover a week’s rent, a designer handbag or a one-way ticket to Europe.

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IT’S the swankiest steak in Sydney and costs enough to cover a week’s rent, a designer handbag or a one-way ticket to Europe.

But even at its eye-popping $600 asking price, the 1kg wagyu rib-eye fillet, aged for 28 days, has a two-month waiting list of hungry diners at The Star’s Black Bar and Grill.

Chef Dany Karam serves Andrea Cortegiani and Vanessa Gregory Sydney's most expensive steak, for $600 per kilogram at Black Restaurant, The Star. Picture: Dylan Robinson

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Head chef Dany Karam said wagyu attracts a premium for its high fat marbling, which results in a juicier, more indulgent cut of meat.

And this particular steak has a marbling rating of 9+ — the highest possible — and comes from the farm of David Blackmore, the man who pioneered breeding Japanese Wagyu cattle in Australia.

Even though it’s an off-menu item, Karam sells about 24 a month.

“People give me their business cards and ask me to call them when it comes in,” he said.

The steak is seasoned with Murray River pink salt, lightly smoked over cherry wood for 10-15 minutes, cooked over ironbark for five minutes while being basted with rendered wagyu fat.

Chef Dany Karam with the meat that creates Sydney's most expensive steak at Black Restaurant, The Star. Picture: Dylan Robinson

It’s the high level of fat marbling that makes the steak tender and expensive. Picture: Dylan Robinson

Then it is roasted in a charcoal oven for 10 minutes before being rested for another 10 minutes. Karam recommends sharing it between four people.

“I won’t go with my wife and order a $600 steak, it’s a lot of meat for two,” he said.

Vanessa Gregory, 27, from Lilyfield is one fan who believes the taste justifies the price.

“It’s so buttery, it’s the juiciest steak I’ve ever eaten,” she said.

“Would I pay for it? With good friends and good wine, yes.”

The meat is smoked, then cooked while being basted with fat, then roasted in charcoal and rested for 10 minutes before being served. Picture: Dylan Robinson

The final dish, which is ideally shared between two to four people.

It’s not the only pricey protein in Sydney. At Prime restaurant in the GPO, the wagyu, marble score 9+ Chateaubriand for two is $315, but it also comes with fondant potatoes and a fondue of eschalot, bone marrow and bordelaise sauce. Rockpool Bar and Grill occasionally has a 300g dry aged David Blackmore full blood wagyu 9+ for $190 and Firedoor’s 200+ day dry aged rib on the bone is $176 for 500g.

Meanwhile, Kelsey Reohr digs into one of Sydney’s cheapest steaks at Donny's Bar in Manly, where the cost is $5 when purchased with an alcoholic drink. Picture: Toby Zerna

The $5 steak comes with salad and chips. Picture: Toby Zerna

On the other side of the bridge, Donny’s Bar in Manly serves Sydney’s cheapest steak. On Tuesdays you can get a 200g scotch fillet with chips, salad and gravy for $5 with a drink purchase. Owner Matt Clifton put on the deal to boost midweek trade.
“Tuesdays are always a struggle but we sell about 200 steaks a night, which for a small venue is pretty incredible,” he said.

“About 80 per cent don’t stop at one drink and there are a few that don’t stop at one steak either.”