Food & Drink

Th­ese are our go-to venues, for ev­ery bud­get and oc­ca­sion, for thosese in need of a red meat fix.

Time Out (Melbourne) - - INSIDE - By Fred Sig­gins

10The Wolf of Collins St The Mitre Tav­ern $$$ Some­times you just want to pre­tend the stock mar­ket crash of 1989 never hap­pened. Do so here with a se­lec­tion of ex­cel­lent steaks and pres­tige bot­tles of Barossa shi­raz to help you max out your Amex. The dry-aged porter­house is our pick of the bunch, the ends crisp with sat­is­fy­ing char and served with a sweet port wine jus. à 5 Bank Pl, Mel­bourne 3000. 03 9670 5644. www.mitre­tav­ 9The midnight vul­ture Butch­ers Diner $ Butch­ers earns its spot on the list be­cause it has the only steak worth the trou­ble tht you can get at 3am. Mostly known for burg­ers, the CBD’S lat­est all-night drunk food spot also has a huge case for age­ing meat, and a ro­tat­ing steak on the 24-hour menu. On our visit it’s a rump sprayed with Maker’s Mark bour­bon for 40 days straight. It’s not the most in­cred­i­ble steak in town, but it’s well aged, well cooked, cheap and tastes prop­erly meaty. à 10 Bourke St, Mel­bourne 3000. 03 9639 7324. butch­ers­ 8The crowd pleaser San Telmo $$ San Telmo is huge, the char-grillers are hot, and the meat is good. The beauty of this place is not so much the out­right qual­ity of the food, but its flex­i­bil­ity and fun. This is the spot where your in-laws from out of town, your col­leagues and your fussy kids will all be happy and full of meat when they leave. à 14 Mey­ers Pl, Mel­bourne 3000. 03 9650 5525. san­ 7The en­trecôte French Sa­loon $$$ While many have tried to im­i­tate the clas­sic French bistro menu of late, none have done so as well as French Sa­loon. Start with a glass of bub­bles and some oys­ters, then tuck into their small but in­tensely beefy steak frites, topped with rich Ro­que­fort but­ter and fried bread­crumbs. Shoe­string fries and a pi­quant salad round out the plate. à First Fl, 46 Hard­ware Ln, Mel­bourne 3000. 03 9600 2142. french­sa­ 6The neigh­bour­hood hero The Re­cre­ation $$$ The wine, ser­vice and pasta at the Re­cre­ation are awe­some, but the steak also hap­pens to be one of the best in town for a ca­sual week­day treat. Their 7+ score Sher Wagyu is served a well rested medium rare, the fats al­lowed to ren­der and caramelise, and the rich meat gen­tly grilled so as not to over­power with char. à 162-170 Queens Pde, Fitzroy North 3068. 03 9042 2707. www.the-re­cre­ 5The new­comer An­gus & Bon $$$ The new steak­house/gas­tropub in Prahran has some se­ri­ous meat on the menu. Cooked over a wood­fired grill by for­mer Rock­pool sous chef De­clan Car­roll, th­ese steaks are ide­ally charred. The O’con­nors Gipp­s­land 28-month old, grass­fed rib eye is sliced from the bone, which is left on the plate, beg­ging to be picked up and gnawed. This thing has also been dry aged for a min­i­mum of 30 days, giv­ing the fat that in­cred­i­ble bacon-like qual­ity. à 168 Gre­ville St, Prahran 3181. 03 9533 9593.­gu­sand­

Butch­ers Diner do the only steak worth the trou­ble you can get at 3am

The Lin­coln Ho­tel

Butch­ers Diner

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