Hi, just moved into town. Looked through various threads and couldn’t find any discussions around best steak in GTA.
We come from the US across several different cities (NYC, Houston, Boston, etc).
Even if it turns out not as good, would still love to know where to go for a great steak. As different steakhouses have different cuts of steak they are known for, please also let us know which cut is best at the recommended spots.
Had a really good overall experience and bone-in striploin (Canadian Prime I believe) bathed in a very savoury demi-glace at Prime Seafood Palace. The steaks were cooked over a live wood fire vs. the screaming hot broiler that a more typical steak house would use. They also have a porterhouse to share that I think would be great as well.
Stock Bar is the only place I’ve been to during the pandemic that has a focus on steak, as we have only been eating on patios. Because Cumbrae’s is involved, the meat will likely be good and well-raised. The steak frites we had was a top sirloin cut and was tasty, juicy, and at the medium rare we asked for.
Pre-pandemic, we occasionally went to steakhouses. Jacobs & Co was the best experience, but like Phoenikia mentioned, we won’t patronize them anymore due to how the management mistreats suppliers and employees. Barberian’s is very old school and was disappointing on our visit - the steak itself (can’t remember the cut) was underseasoned and overcooked. BlueBlood was pretty good, but quite pricey. We split a 40 oz Canadian porterhouse (better value this way) from Alberta that was appropriately cooked and well-seasoned.
I know The Keg is a chain, but they do a pretty decent job for the money. They are reliable - I’ve been to 3 locations in Toronto (York St., Yonge & Eglinton, Leslie St.) and they were all comparable. Ruth’s Chris, another chain, did a decent job the one time I was there years ago. They even provided a halal steak (preordered) for my friend.
Out of the steak places currently in business in Toronto, I’ve only tried Barberian’s and Jacob’s & Co.
The only steak I’ve ordered in the past 3 years was takeout from a suburban Keg, which wasn’t great.
I’ve been making ribeye at home 3 or 4 times a month, and occasionally a T-bone, NY Strip or sirloin. I currently like the Joe Beef Butcher’s Blend seasoning the best. Not a fan of the Joe Beef BBQ sauce.