Perth's best steak sandwich: Carrington's Bar & Grill defends title for second year
After winning last year with their creamy, smokey TNT sandwich, the team returned in 2025 with bold new creation The Wild Thing, a tribute to the 1960s rock classic and a reinvention of the classic pub steak sandwich.
Chef Jaspreet Singh said the 13-minute cook-off competition was full of pressure, especially since he wanted to win back-to-back.
Mr Singh described the steak sandwich as very innovative and stood out thanks to the mixture of flavours.
'We had two different types of bacon in the steak sandwich; one was beef bacon that you don't see very often in the steak sandwiches,' he said. 'Normally people use pork bacon, so I use beef bacon, which is like cured beef brisket that was thinly sliced, cured with black cracked pepper; it is a really good texture,
'And then you have second bacon, candy bacon, which is marinated in honey and brown sugar and honey whiskey. So it'll give you sweetness.'
Having sold more than 600 of the steak sandwiches already, Mr Singh said customer feedback was 'out of this world'.
'We really work hard for the steak sandwiches; it shows the passion and the commitment we have for the industry.' he said.
The Wild Thing will set meat lovers back $29.50 and has 200g of scotch fillet, candy bacon, beef bacon, Swiss cheese, rocket, tomato, onion, homemade barbecue sauce and Turkish bread served with a side of fried pickle and McCain beer-battered chips.
Carrington's Bar & Grill was up against Print Hall in the CBD, The Central in Butler and The Last Local in Canning Vale.
AHA (WA) CEO and chief steak sandwich judge Bradley Woods said the standard of all the finalists was nothing short of exceptional.
'These talented chefs have elevated the humble steak sandwich to new heights, proving it remains a firm favourite on pub menus and a true showcase of culinary creativity,' he said.
'The competition celebrates great food as well as shining a spotlight on the passion, innovation and skill within WA's hospitality sector, supporting venues, engaging customers and driving foot traffic.'
Last year, Carrington's took home the prize with a completely different recipe, which was a smokey sandwich that had scotch fillet and was layered with crispy bacon, bourbon infused toffee onion, rocket, zesty barbecue aioli and roasted capsicum blend in a Turkish panini with peri peri chips.
'This year's sandwich is completely different than the TNT,' Mr Singh said.
'We wanted to do something classic this year.'
With two titles under their belt, the Carrington Bar & Grill team already have their eyes set on a three-peat.
'It's a real booster for me and my team ... we're just going to have to do better next year.' he said.
The Australian Hotels Association WA and Little Creatures WA's Best Steak Sandwich competition was at the Crown Towers ballroom as part of the 2025 AHA hospitality expedition and has been running for 18 years.
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