We’re a sucker for a piece of Rockpool rump, but these pubs are a cut above when it comes to old school steak eating
Fillet mignon wrapped in bacon and a carpet as burgundy as what’s in your glass. In the public bar of this Port Melbourne institution, you can take a punt on the horsies, while in the dining room, it’s all about three-inch thick slabs of Cape Grim porterhouse and rib eye, cooked perfectly to temp and served with the sauces nature intended: brandy cream peppercorn, a treacly jus and a trio of anchovy, porcini mushroom and truffle butters. Penfolds Grange and a TAB in one place? Amazing. Port Melbourne.
The Mitre Tavern has long been the source pot from which stock market journos have drawn their leads. To this day, the wolves of Collins Street still head upstairs at this alleyway pub, to a deep red dining room that perfectly preserves ’80s dining history. An elk bust oversees proceedings. You can get barbecued pork ribs as a pre-steak starter, and they serve your grass-fed eye fillet as blue as you like. Go hard and get the buttery Bearnaise sauce or go home. Melbourne.
They may get a little fancy with the fish and risottos these days, but this venue still worships at the altar of beef. Start off with lambs fry cooked up with onion and bacon and move to a rib eye. It’s a dry-aged piece of red and gold beauty with a rich vein of yellow fat running up one side. The monstrous meat pop comes out all caramelised skin and juicy soul. Collingwood.