The great Australian steak sauce debate has long been settled at the dinner table by habit and tradition. Peppercorn for the traditionalist, mushroom for the comfort-seekers. But new data from The Meat & Wine Co has revealed a surprising national favourite: chimichurri, with 84,000 average monthly Google searches, commands the national conversation around steak sauces by a remarkable margin.
- Chimichurri is Australia's favourite steak sauce, with 84,000 monthly searches, showcasing our adventurous palates and love for vibrant, herbaceous flavours.
- The nation's top steak cut is the ribeye, favoured for its rich marbling and deep, indulgent flavour, followed by sirloin and eye fillet.
- The data reveals a shift in Australian tastes towards sauces that elevate rather than overpower, bringing freshness and complexity to premium cuts of meat.
We analysed monthly Google search volume data for sauces and steak cuts across Australia to understand what the nation is truly reaching for. The findings offer a vivid portrait of how Australian food culture has evolved, and what that means for those who take their steak seriously.
The Verdict: Chimichurri Is Australia's Most Loved Steak Sauce
Chimichurri, the vibrant, herbaceous Argentinian sauce built on fresh parsley, garlic, red wine vinegar, and chilli, has become the nation’s steak sauce of choice. Its 84,000 monthly search figure represents a 23.5 per cent share of all steak sauce searches in Australia, outpacing the second-placed mushroom sauce by a factor of nearly three.
“The findings are a telling reflection of how Australian food culture has evolved. A decade ago, chimichurri was considered a specialty sauce. Now it’s been named as a national favourite, and that tells you everything about where diners are at now. They’re more confident, more adventurous on the flavour profile they want to experience, and partner a great steak with.” – Chef Soo Young Kim, Executive Chef and Culinary Expert, The Meat & Wine Co
Mushroom sauce retains a strong second place at 32,900 average monthly searches, a testament to its enduring appeal as a rich, savour-driven classic. Peppercorn holds third at 16,680, while salsa verde (15,220) rounds out the top four.
Diane and Bearnaise, two beloved steakhouse staples, share fifth position alongside Teriyaki and Pesto, each recording 14,800 average monthly searches. Mustard and Aioli complete the top 10.
Australia’s Top 10 Steak Sauce Favourites
* = symbol denotes joint ranking
| Rank | Steak Sauce | Avg. Monthly Google Searches |
|---|---|---|
| 1 | Chimichurri | 84,000 |
| 2 | Mushroom | 32,900 |
| 3 | Peppercorn / Au Poivre | 16,680 |
| 4 | Salsa Verde | 15,220 |
| 5= | Diane | 14,800 |
| 5= | Teriyaki | 14,800 |
| 5= | Bearnaise | 14,800 |
| 5= | Pesto | 14,800 |
| 9 | Mustard | 12,330 |
| 10 | Aioli / Garlic Mayo | 12,300 |
Why Chimichurri Has Captured the Nation
Chimichurri’s rise is not incidental. It speaks to a broader shift in how Australians approach premium dining: a desire for sauces that elevate rather than overpower, that bring freshness and complexity to an already exceptional cut of meat. Unlike richer, cream-based sauces, chimichurri is bright, punchy, and herbaceous. It lifts the flavour profile of a well-prepared steak rather than masking it.
What Steak Cuts Are Australians Reaching For?
The study extended beyond sauces to examine Australia’s preferred steak cuts, with equally revealing results. Ribeye dominates at 84,520 average monthly searches, a richly marbled cut renowned for deep, indulgent flavour and exquisite tenderness. It nearly doubles the search volume of sirloin, which records 45,670 monthly searches.
Eye fillet follows at 41,500, prized for its delicate texture and elegant finish. In fourth position, the tomahawk records 36,150 monthly searches, confirming that Australians have fully embraced the theatre and memorable experience of a spectacular bone-in cut.
Lamb chops (35,000) round out the top five, underscoring that Australian diners hold a broad appreciation for premium cuts that extend well beyond beef alone.
Australia’s Top 10 Steak Cut Favourites
| Rank | Steak Cut | Avg. Monthly Google Searches |
|---|---|---|
| 1 | Ribeye | 84,520 |
| 2 | Sirloin | 45,670 |
| 3 | Eye Fillet | 41,500 |
| 4 | Tomahawk | 36,150 |
| 5 | Lamb Chops | 35,000 |
| 6 | Rump | 27,290 |
| 7 | Lamb Cutlets / Rack | 26,200 |
| 8 | Skirt / Flank / Hanger / Bavette | 25,760 |
| 9 | Wagyu | 23,240 |
| 10 | T-bone | 19,570 |
Methodology
This study draws on Google Keyword Planner data, analysing approximately 80 search terms across 30 sauce families and approximately 150 keywords across 26 steak cut families, covering a rolling 12-month period (April 2025 to March 2026). Rankings are based on average monthly search volume nationally. Generic terms such as “steak sauce” were excluded from family rankings. Multi-purpose condiments (including Teriyaki and Pesto) are included in the all-sauces ranking and noted where applicable. Steak cut data was collected in May 2026, a few weeks after the sauce data, and reflects search behaviour as of that time. Please note that not all the sauces analysed in the study are available on the Meat & Wine Co menu.
Savour Australia’s Favourite at The Meat & Wine Co
The data confirms what our guests already know intuitively: exceptional steak and a curated, complementary sauce are an unparalleled pairing. At The Meat & Wine Co, our elevated steak programme brings together premium cuts, world-class wines, and a passion for the complete dining experience. Whether you have a longstanding love of the classic mushroom sauce, or are yet to discover it paired alongside a perfectly prepared ribeye, our team is ready to guide you.
Book a table at your nearest The Meat & Wine Co, with locations across Sydney, Melbourne, Adelaide, Canberra and Perth, and indulge in the flavours Australia loves most.
