Anthony Bourdain called the Sydney original “the most beautiful butcher shop in the world”. Its Melbourne outpost has a dry-aging room where rib-eyes, T-bones, sirloins and rumps hang in a temperature-controlled cabinet.

For years, Rockpool has been the place to eat steak in Melbourne. And rightly so – the in-house meat program flaunts cuts from Cape Grim, Blackmore’s Waygu and more, and has tonnes of it dry-aging at any one time. Needless to say, this place has honed the cooking process down to a fine art.

All prime cuts of beef go through a rigorous ageing process at this Port Melbourne staple. Key supplier Cape Grim first ages the meat for up to six weeks before it’s dry-aged at the hotel in a dedicated ageing room for 20 days or more, depending on the cut.

Venetian elegance, New York energy and Melbourne nostalgia collide at restaurateur Chris Lucas’s lavish brasserie and grill. Settle into the grand dining room for charcoal-fired bistecca, show-stopping tiramisu, quintessentially Italian cocktails and lots of tableside theatrics.

Before chef Sean Donovan moved onto the Fitzroy Town Hall, he set up this unashamed temple to beef. The menu has been consolidated since then, but still offers around 10 outstanding cuts. You get a choice of grass- or grain-fed beef here.

Argentina loves beef like no other country on earth, and this acclaimed Argentinian steakhouse is bringing the fire with its custom Parilla charcoal grill. If you’ve got a taste for O’Connor Beef – good news. It’s served exclusively here.

Our favourite underground bistro serves up exceptional steak frites and a bone-in Cote de Beouf for two. Both are courtesy of O’Connor Beef.

Yakikami is a lavish dining experience focused on high-grade Kobe beef, which is sizzled over red-hot charcoal josper grills. You can really push the boat out with high-end omakase in the private dining room.

Hit this NY-inspired steakhouse for a trio of cuts from Great Southern Pinnacle. If you’re splashing out, Wagyu options by Tajima and Eight Blossom will fit the bill.

The Reymond family might call this place a pub, but not many pubs offer O’Connor Beef steaks cooked like this.

Even Bruce Springsteen and Mick Jagger have tried the steak frites at this legendary French restaurant. Grass-fed O’Connor Beef is the steak du jour here.

The Git is your go-to for a steak on the north side. Owner-chef Michael Slade ages his beef in house for a minimum of 80 days, and gives you a fleet of sides and sauces to choose from.

Alejandro Saravia’s acclaimed eatery brings the best of the entire state’s produce to the centre of Melbourne. That means burly O’Connor steaks to go with a 3000-bottle “wine library”.

Find top-grade beef and ceilings that will have you staring upwards all night at Nomad group’s grand brasserie inside the old Melbourne Stock Exchange.