Nothing will sate your hunger quite as well as a professionally prepared and cooked piece of steak: the flavors, the texture and the satisfying sizzle of the meat (or not, if you like blue steak) is enough to make you salivate even at the thought of a great steak meal. Obviously having some of the finest steak in the world to choose from helps that goal along and living in Edmonton means you're in luck when it comes to steak dining.
Here are our top 3 picks of the best steakhouses in Edmonton - some of you might disagree which is fine. After all how you like your steak is all-relative eh?
The Marc was the runner up winner. It is an elegant upscale fine dining French restaurant that produces a delectable meal. The Marc is not actually a steakhouse, but the steak they prepare on their menu is so delicious and perfect that they made it into this category.
The lunch menu’s Grilled Bavette is a flank steak seasoned and cooked perfectly served with a tasty red pepper aioli. The dinner menu only offers a Steak Tartare and a ribeye steak called Entecote Frites, but they are prepared exactly right and will not disappoint.
The RGE RD
The RGE RD received an honorable mention and is a great location to enjoy locally grown restaurant fare. Also not strictly a steakhouse, RGE RD is located in an urban area near the farms that provide their menu.
Since the farm dictates the menu, you can expect seasonal items to change frequently and their online menu to be somewhat ambiguous. You just have to visit to find out exactly what deliciousness is in store for you straight from the farm down the road.
Back in the 1970s, surf’n’turf was a big thing. Steak and lobster was the cool dish of the decade and so was something called Steak Diane. Dishes fall out of fashion but La Ronde has introduced Retro Thursdays in which they have resurrected some old-style dishes and added contemporary flair.
Steak Diane is prepared at your table. It’s a show. The chef comes to your table pushing a crash cart of delectable items like raw, thinly sliced Alberta beef strip loin. The strips are flambeed, and for the great unwashed that means set alight in the pan generally fueled by alcohol. In this case, it’s brandy. The flames are high and fierce, adding to the drama and the anticipation. It’s drenched in the Steak Diane sauce and served with mushrooms. Some freshly steamed veggies, a few fluffy potato bits and you’re set.
The Steak Out
Cute name for a New York-style steak house on Parson’s Road. Fittingly, one of their loveliest 10-ounce cut is called The Manhattan which arrives with the traditional holy trinity - mushrooms, onions and peppers. Plus, your choice of potato – baked, mashed or unfortunately, fries. If you go for baked, you get the little topping carousel at your table. Another steak-house tradition – a stainless steel thing-a-ma-bob with three dishes of toppings. Sour cream, bacon bits and chopped chives or green onions.
The Sage Restaurant is all about steak, fish and other fresh foods. When you dine here you will dine in exquisite fashion. The atmosphere can be best described as sophisticated. Even the menus have been specially crafted. All of your meals will be prepared by a world class chef. For all the wine lovers out there, you will love their exclusive wine list. If I had to use just one word to describe Sage Restaurant it would be EXTRAORDINARY!
Bistecca Italian Steakhouse
This old-school steak establishment has dim lighting and a classic interior. You almost expect Al Pacino to be sitting holding court in a booth. There are no fancy sauces, no uber creative accompaniments to their variety of meat cuts. If you ask your server what he or she recommends, they will likely say the “Bistecca” Rib Eye – 14 ounces of heaven. Meticulously seasoned, super tender and even though it comes with carefully constructed roasted veggies, your full attention will be on the meat. Excellent service and quality portions. Arrive hungry.
Cactus Club Café
This restaurant takes the idea of a simple steak and adds a spin to it, but with each of the steaks served here sourced from local suppliers throughout Alberta. You'll find that the service here is as good as the menu and steak meals worth mentioning are the Creole steak and prawns and 7oz chargrilled filet mignon - otherwise known as the millionaires cut.
Solstice Seasonal Cuisine
Beef Tenderloin at this 124 Street restaurant in Westmount is a must-try. Artful presentation on top of a steaming bed of delicious savoy cabbage. A juicy thick cut served masterfully with three dollops of mashed spuds and chips made from elephant garlic. Creative? Yes. Seasonal veggies accompany this dish and your tenderloin is cooked to perfection to your request. You barely need a knife to cut it.
Pampa Brazilian Steakhouse
The Pampa is the first Brazilian rodizio to set up shop in Edmonton and has quickly made a name for itself among Edmontonians. Your meat of choice is cooked and presented to you at your table on a skewer so you can see it's been cooked to perfection. This style of cooking meat and presentation is true of the gaucho (cowboy) lifestyle of the pampa (Brazilian prairies) so you're getting truly authentic tastes and preparation of your meal. A very different, but thoroughly enjoyable way, to eat steak.
Von’s Steak House & Oyster Bar
Here’s where Rib Eye Steak is available in several size cuts, just one of the types of steak on Von’s extensive list of beef cuts. Enjoy it with peppercorn sauce and on the side, fingerling potatoes. Another tender cut served in the stone dining room of Von’s. Enjoy an intimate dinner fireside and linger over your Rib Eye.
If you're a steak purist then you might not like how Culina prepare their steaks because they use chocolate sauce...yes really. Now that doesn't mean that your steak is dipped in chocolate but it does meant that you'll be working with a mixture of the salt of the steak and the bitter sweetness of the chocolate itself. This different take on preparing and serving steak is backed up by a fantastic selection of wines - for the true gourmand.
As you can see Edmonton can offer you a steak restaurant that will appeal to any preference or palette.
By Justin Havre