At this lively steakhouse with friendly service, the focus is firmly on steak – even the name refers to the internal temperature of a medium-rare steak (as well the street number). Precise control of heat is evident in their premium cuts of Japanese Wagyu, Australian and USDA beef: grilled over Australian ironbark wood and Japanese binchotan, they boast a perfect crust and smoky depth. A side of Brussels sprouts with smoked bacon also hits the spot.