Best Steak Restaurants in Perth

Western Australia produces some of the worlds best meat and produce and is underappreciated at a worlds stage. Perth Steaks aims to bring attention to local produce and great cooking in Western Australia. By presenting honest, first-hand reviews and information about every steakhouse in Perth. Each entry in the grid below represents a personal visit and an in-depth evaluation of quality, cook, and value. Whether you are looking for a high-end ribeye in the CBD or a hidden gem in the suburbs, these reviews offer a direct look at what Perth has to offer.

Steak Review Methodology

If you order a steak at a steak restaurant it should be cooked perfectly. There is no excuse. That is the bare minimum. It's difficult to do a really good or bad job. But it is possible and that's what I want to highlight on this site. The ways steak restaurants can stand out is outside of simply cooking. Cut selection is the single biggest factor which will make a steak amazing. Australia has the best steak in the world and it should be on the menu. Other ways restaurants can stand out is providing good value, excellent finishing, a nice atmosphere, appropriate accoutrements, salt at the table! There are a few ways a steak can stand out just from the cooking. Primarily cooking on charcoal and sous-vide always impress.

1. Steak Selection:
   • Restaurants must present exactly the cut you're ordering on the menu. It's totally disingenuous to obscure what the customer is ordering. You are not considered a steak restaurant if you do that.
   • Selection, we expect restaurants to have a selection of good cuts, a minimum of either a scotch, a fillet or a porterhouse on the menu. The wider the selection the better.
   • To have "Wagyu" on the menu the marbling score must be listed! Stop lying to your customers.
2. Cooking / Sear:
   • Steak must be seared on both sides. Searing is the step which develops the delicious flavour in the steak through the Maillard reaction. You're being cheated if that is only developed on one side
   • Doneness, steak in a restaurant must be absolutely nailed. It's unacceptable to have an over or underdone steak. Buy a thermometer!
   • Crust development is frequently missed at restaurants and should be highlighted.
   • Advanced cooking techniques are often missed and should be encouraged. Cooking on char coals is a very good and develops extra flavour. That being said can be way over done, we are not campers inhaling a camp fire. Reverse searing or sous vide are infrequently used in restaurants due to practicality but will enhance the steak when done correctly.
3. Price:
   • Steak is expensive, it's a luxury and a privilege to eat. That being said restaurants should not be exorbitant and should offer the customer value for their money.
   • Steak restaurants operate with strong margins and should be generous and fair with their customers.
4. Serving Temperature:
   • A cold steak is crap. It must be hot!
5. Dining Room Ambience:
   • Energy, ambience, excitement, comfort, luxury does enhance the dining experience and is an integral part of accessing a restaurant.
   • Service should be fast, efficient, knowledgeable, polite and funny.
6. Salt and Pepper at the table:
   1. We are not savages! Please let us adjust the saltiness and flavour of the steak while eating.
   2. Salt is a flavour enhancer and is essential for a steak and brings up the experience so much.
   3. Flakey salt at the table is encouraged. This is not a cafe please use flakey salt.
7. Side dishes:
   • Side dishes enhance the experience of eating a steak and are essential to an enjoyable meal and so should be considered when holistically evaluating a steak restaurant.
   • A potato side (chips, roast potatoes etc) are expected as well as a salad for health :)
8. Fish:
   • This is a steak website, fish is gross!