The 8 best steaks in Hobart

Chef Nathaniel Embrey and his team fire up the asado grill at Landscape, with seasoned cask timber from the Tasmanian Cask Company. So, if you’re tasting notes of sherry, bourbon or port, then you have a very refined palette. This kind of attention to detail is what elevates Tasmania’s most famous beef to a memorable experience at Landscape. Cape Grim beef hails from the far North West of Tasmania, which boasts the cleanest air in the world. We opt for the grass-fed dry-aged sirloin on the bone. It’s juicy, tender and oh-so-flavoursome. Select from your choice of sauces (we had the harissa, but the pepperberry and cognac was a close second) and enjoy the side of grilled baby gem lettuce. Landscape’s 25-page drinks list feels luxurious, and a glass of the Deep Valley pinot from Tasmania’s Huon Valley really hits the spot. Housed in the historic IXL Jam Factory on Hobart’s waterfront, Landscape is firing on all cylinders. 

With sweeping views across Constitution Dock and kunanyi / Mount Wellington, The Black Footed Pig’s position at MACq 01 is hard to resist – and the whole vibe contributes to this standout fine dining experience. The Black Footed Pig takes steak to bold new heights with its Txuleton – a Tasmanian dry-aged T-Bone weighing in at a hefty 1kg. Their knowledgeable staff recommend the crispy pink eye potatoes and pepperberry mustard as accoutrements, and we don’t dare stray from these suggestions. This is a meal that demands to be savoured. Pair it with the Spanish Garnacha or a 2010 Moorilla Muse Cabernet Merlot Tasmanian Cabernet Merlot to maximise the moment.

Behind the unassuming mid-century facade, Frank is well and truly pumping inside with bright colours, good vibes and a South American-inspired menu. Start on-theme with a chilli pineapple Margarita, before perusing the menu that’s jam-packed with Argentinian-meets-Tasmanian fare. The ‘entrana’ is a delicious interpretation of the skirt steak – best enjoyed rare and smokey, paired with house chimichurri and salsa picante. Keep sides simple with the fried potatoes, or opt for the grilled pumpkin, walnuts and crumbled feta. It’s worth saving some space for the dessert menu. I’m looking at you, tres leches cake. 

​​Set in a classic 1920s Art Deco building, The Astor Grill spans two intimate dining rooms and has been a Hobart favourite for decades. True to its name, the grill here is the centrepiece, with a range of cuts – some with a marble rating – guaranteed to satisfy. Our go-to? The prime eye fillet, grass-fed and aged for 35 days. It’s melt-in-your-mouth perfection, served with steamed greens, mustards and horseradish. Our recommendation? Value add with café de Paris butter and well-seasoned duck fat roasted baby potatoes – they’re irresistible. 

Nestled against a stunning rock wall that catches the fading light, Rockwall Bar and Grill puts Tasmanian produce at the heart of everything it does. The 250g grain-finished Black Angus eye fillet is the hero of the grill and is served three ways. The Rockwall Blue comes generously stuffed with King Island roaring forties blue cheese. The Carpet Bag is a moorish choice, featuring an eye fillet stuffed with two Bruny Island oysters. Lastly, there’s the classic fillet mignon option, which is wrapped in free-range Scottsdale bacon and served with mushroom sauce. Stuffed honey brown mushrooms or the brussel sprouts jazzed up with bacon, parmesan and crispy shallots are both worthy of your attention. 

A Hobart institution, Ball and Chain Grill has an entire ‘butcher’s corner’ section of its menu dedicated to premium cuts, all aged in-house. The rib-eye, cooked on the bone, delivers bold flavour and comes chargrilled to your liking with a choice of sauces. We recommend the forestière (mushroom and bacon) for creamy comfort, or the redcurrant and thyme jus for a touch of elegance. Pair it with the rich cauliflower gratin or roasted beets with walnuts and goat cheese. With cosy interiors and a light-filled conservatory option, reservations here are a must.

This sleek, converted warehouse in Moonah is a carnivorous hotspot. With three cuts on offer – eye fillet, scotch fillet and NY porterhouse – you can’t go wrong. We love the Scotch fillet (300g) with St Albi’s signature ‘cox’ rub, a coffee-spice blend topped with shallot butter. Add a side of Albi slaw (with kewpie, Dijon and bacon crumb, thank you very much) and a spicy El Diablo cocktail, and you’ll be ready to slide down the industrial concrete walls and into a satisfying food coma.

The Tasmanian Inn has had many iterations in its 170-year history, and its current one steps pub food up a notch with Tassie produce front and centre. It’s cosy with a good local vibe and a great outdoor space when the weather plays ball. When you’re craving something hearty, try their 250g local beef eye fillet mignon. Wrapped in bacon and served with mash, chargrilled veggies and garlic butter, it hits the spot. Paired with one of the Inn’s local wines or craft beers, this could quickly become a regular thing.