Evidence that Food Writer Lucy loves a good steak. Photo: Lucy Ridge.
Well-done, medium, medium-rare, rare, or blue: meat eaters love a good steak. And the good news is you don’t have to travel too far to get a good one in Canberra.
Here’s a list of some favourites: how many have you tried?
The steak is the main event here. Photo: Lucy Ridge.
VICE, City
Tucked away in Odger’s Lane, VICE oozes atmosphere from the moment you enter the door. The lighting is dim and moody, and dramatic black-and-white portraits of beautiful women in nuns’ habits adorn the walls. There are flashy starters, like the quail tallow candle served with focaccia, or toasted bone marrow with agrodolce, but the menu is really all about steak.
Steaks are cut to order, cooked medium-rare, and served by weight with a mustard tasting tray or classic sauces. Don’t sleep on the sides: they’re properly delicious, and the wine list is solid too.
Steak frites at The Inn with cafe du Paris butter – yes, please. Photo: Lucy Ridge.
The Inn, Ainslie
At Ainslie shops, just upstairs from Edgars, is one of Canberra’s most underrated gems. The food here is all top-notch, and if you’re looking for a steak, then this is a great choice.
They host a weekly $40 Wagyu and wine night every Tuesday, which is excellent value.
The Asado grill chars everything to perfection. On my last visit, I enjoyed a very impressive grass-fed T-bone steak, served with pomme frites and a crisp salad of butter lettuce, bitter radicchio and an eschalot vinaigrette.
The oldest bottle we saw on the shelves is a 1961 Vintage Claret. Photo: Lucy Ridge.
Charcoal Restaurant, City
Charcoal Restaurant is more than old-school, and ‘institution’ barely does it justice considering it’s graced London Circuit for the last 64 years.
Check out the vintage Penfolds bottles on the wall, and soak in the atmosphere: if these walls could talk …
But this isn’t just a nostalgia fest: they still do a ripper steak, and there are plenty of red meat enthusiasts in the capital who swear by Charcoal Restaurant for their time-honoured approach to a proper steak dinner.
Read about Region’s recent visit to Charcoal Restaurant.
The Cape Grim Hanger Steak with seaweed butter and fries at Capitol Bar and Grill. Photo: QT.
Capitol Bar & Grill, New Acton
There’s a clue in the name: Capitol Bar & Grill at QT is serious about grilling. Their menu offers six cuts of meat, each sourced individually for optimal quality, such as the grass-fed sirloin from Cape Grim, Tasmania.
A real show-stopper is the 800 g Bistecca alla Fiorentina: T-bone chargrilled to perfection. Tradition dictates that the steak should be cut to three or four fingers thick and served rare.
Bring a friend.
The People’s Steak makes a great solo date. Photo: Lucy Ridge.
Terra, City West
Is there any place in Canberra that cooks over live fire better than at Terra?
Region food writer Tenele Conway recently enjoyed the charcoal platter and the newly reopened Terra, which moved unexpectedly from No Name Lane to Miss Van’s old space last year.
While the rotisserie chicken, lamb shoulder and chargrilled octopus are all a very good time indeed, the steak is sublime. The main menu features a 450 gram Wagyu Porterhouse (my mouth is watering), and the sides are top-notch- try the miso chat potatoes. If you’re on a budget, they run a special called The People’s Steak: 300g wagyu fillet for just $35 (T&Cs apply).
Shout-outs also go to the thick-cut steaks at OCI, which are great value pub grub.
Mowing Steak in Braddon is also lowkey great. Who would have thought steak from a food truck behind the carwash would be good?
The pepper steak at Otis is legendary, but I’m overdue for a visit since the restaurant changed owners. I anticipate Meat & Wine Co will be mentioned in the comments, but considering they’re a chain, I thought I’d use my word count to shout out some locals.
I’ve also got T-Bone at Coombs on my list, and have heard good things about the steak frites lunch special at Louis in Barton.
