Best Toronto Steakhouses 2025

Looking for the best Toronto steakhouses?

Our Toronto steakhouse guide shares detailed descriptions for the best restaurants in the city to enjoy a succulent steak. We highlight old school American steakhouse concepts as well as romantic and contemporary dining rooms to enjoy a striploin, porterhouse or tomahawk steak.

When it comes to finding the top Toronto steakhouses, we think it’s important to think outside of the box. Our Toronto steak story reflects the city’s multicultural identity. We’ve included suggestions for steak lovers that include flavours from Japan, Korea, Brazil and beyond.

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History of Toronto Steakhouses

The restaurant scene in Canada’s largest city is often described as being the world’s most multicultural. While there are many classic American-style Toronto steakhouses, some of our favourites offer unique flavours from Japan, Korea and Brazil.

Back in the 1960s many of the best Toronto steakhouses were considered affordable restaurants, including the menus at Steak & Burger, The Tulip and Ponderosa.

Three steakhouses in the city stood out at the time for offering high quality service: Barbarian’s, Tom Jones Steak House and Carmen’s Steak House (which is now closed). They were popular with romantic couples and corporate bank accounts, often regarded as the most luxurious dining rooms in Toronto.

Today, the Toronto steak scene offers luxurious menus in the Financial District and Yorkville for the corporate crowd. Beef lovers can also enjoy international flare thanks to culinary journeys to Japan with Benihana, Korea at Daldongnae BBQ and Brazil at Copacabana.

On the search for the best Toronto steakhouses, we noted which beef cuts were available on each menu. We’ve also included a list of accompanying sauces for your steak and list of signature side dishes available at each restaurant.

If you’re also on the search for the best steak in Toronto, we’ve got you covered!

BlueBlood Steakhouse

Casa Loma, 416-353-4647

BlueBlood Steakhouse first opened its doors at Toronto’s iconic Casa Loma in September, 2017.

The term BlueBlood refers to the nobility of Europe appearing to have “blue blood” under their skins. While today, Rock Stars and Oscar winning actors have become “Blue Bloods,” or modern day royalty. It is this synergy of royal meets modern that made BlueBlood the perfect name for a luxurious steakhouse at Toronto’s famous castle.

The 125-seat Toronto steakhouse is located on the main floor of one of the largest castles in North America. At one point it was the largest residence in Canada, sprawling over 64,000 square feet. Built in 1914 by financier Sir Henry Mill Pellatt, Casa Loma is now an architectural icon, as ubiquitous with the city as the CN Tower.

The wine cellar at BlueBlood is the original wine cellar used by Sir Henry Pellatt. It is one of the city’s oldest wine cellars, over 100 years old. Skip inside Casa Loma’s steakhouse and you’ll find chic interior design offering a juxtaposition of classic heritage architecture, unique heirloom antiques and modern art pieces.

Chef Scott Saunderson purchases the highest quality ingredients and treats them with the respect they deserve. There is no need to camouflage a great product, which is why BlueBlood serves its beef in the classic steakhouse manner. All on its own.

Available steak cuts include filet mignon, centre cut striploin, bone-in ribeye, porterhouse and tomahawk. Diners can accompany any steak with bearnaise, castillo grown chimichurri, cognac peppercorn and forest mushroom.

Popular steak side dishes at BlueBlood Steakhouse include garlic mashed potatoes, sweet potato ribbon fries, gorgonzola gnocchi, creamed corn and grilled asparagus with lemon beurre blanc.

Beet Cured Salmon Crudo: lemon crème fraîche, crispy salmon skin
Big Eye Tuna Tartare: avocado, compressed watermelon, black sesame crackers
Wagyu Beef Carpaccio: truffle crumb, pickled mustard seeds, garlic chips
BlueBlood Chopped: iceberg, gem, cucumber, blue cheese, bacon, avocado, housemade herb vinaigrette
Opal Valley Lamb Rack: pistachio, maple, pommery mustard

Black + Blue

130 King St W, 647-368-8283

In Vancouver Black + Blue is ranked as one of the city’s best steakhouses, featuring an elegant dining room and trendy rooftop lounge.

Emad Yacoub, CEO and Founder of Glowbal Restaurant Group, launched a sister outpost to the YVR mainstay in downtown Toronto in 2023.

“Our catch phrase is that we offer ‘the golden age of steak.” Picture the magic of the 1950s, the charm and dazzle of ladies and gentlemen with big cocktails and cigars in hand. In our design, we wanted it to feel like a classic restaurant yet still incredibly modern, which is that twist. Everything from the music and style of service will make you feel as if you are in a classic restaurant, however it is modernized. Being able to seamlessly do both is a difficult and delicate balance, and we’re proud we can accomplish this magic,” said Yacoub.

The massive 9,000 square foot steakhouse at First Canadian Place is located on the former Toronto Stock Exchange trading floor. It boasts a two-story space with a 2,000 square foot outdoor patio and plenty of intimate private rooms for special celebrations.

A double-height back bar and wine display along the street-facing windows emphasize the grand scale of the space while creating a dynamic energy. The classic steakhouse ambiance is achieved through a black-and-white floor pattern, blending wood and marble. An abstract ceiling feature in cobalt blue adds a modern touch to the handsome aesthetic.

A standout feature of Black & Blue is the Himalayan Salt Wall, which serves as a visual focal point and showcase of the culinary teams meat preparation process.

Black+Blue Toronto’s Chef is Chef Morgan Bellis manages a team that produce some of Toronto’s finest steaks, mouth-watering sides and jaw-dropping seafood towers. “We carry some of the top rated cuts of meat such as Certified Kobe Beef Kobe, A5 Wagyu, and the premium Miyazaki Wagyu,” said Chef Bellis.

Black + Blue Toronto is the perfect place to celebrate that special someone, whether it be a Father’s Day brunch, $25 Burger and Beer deal with friends over lunch or romantic anniversary dinner.

Highlights from our meal include succulent a melt-in-your-mouth Beef Wellington, eye-popping tuna maki, entertaining table side Caesar salad, and crispy brussels sprouts.

Toronto Steakhouses: Harbour 60 offers an elegant atmosphere near Scotiabank Arena.

Harbour 60 Steakhouse

60 Harbour St, 416-777-2111

Harbour 60 Steakhouse is one of Toronto’s most luxurious fine dining restaurants. It’s where Bay Street suits with limitless expense accounts come to woo and wonder new clients.

Located in a restored 1917 Harbour Commission building, Harbour 60 offers a stunning backdrop for some of the best steak in the city. The elegant steakhouse is located a short walk from Scotiabank Arena and Toronto’s Harbourfront.

Skip inside Harbour 60 and you’ll find three levels of dining on offer, dressed to the nines in baroque-inspired decor. The steakhouse drips with opulence, featuring tall candlesticks, marble countertops, freshly ironed white tablecloths and fresh floral bouquets.

Ask the hostess to give you a tour of the space before you’re seated. You’ll first float through a lively lobby bar, which gets packed on game nights. A sun-soaked open kitchen displays fresh seafood lounging over crushed ice and choir of high quality beef steaks.

Available steak cuts include filet mignon, new york strip steak, bone-in ribeye, porterhouse and tomahawk. Diners can accompany any steak with armagnac & green peppercorn, lobster bearnaise or foie gras & black truffle jus.

Popular steak side dishes at Harbour 60 Steakhouse include pork belly fried rice, lobster mashed potato, buttermilk fried cauliflower, creamed corn and rapini.

Harbour 60 Seafood Tower: lobster, king crab legs, jumbo black tiger shrimp, oysters, tuna
Seared Foie Gras: brioche, spiced date puree, fig saba, pistachio
Korean Short Ribs: hoisin, sesame, chili, scallions, taro
Black Truffle Steak and Eggs: beef tenderloin, duck egg, black truffle
Chilean Sea Bass: king crab, leek puree, jerusalem artichokes, baby kale, dill

Blue Bovine

65 Front St W, 647-805-3682

Union Station’s fanciest fine dining restaurant is Blue Bovine, an impressive 16,000 square foot steak and sushi house. The restaurant is brought to you by Liberty Group, the sister property to Casa Loma’s BlueBlood Steakhouse.

Skip up the steps at Union Station at the corner of Bay and Front and you’ll find a hard-to-miss 680-kilogram bronze bull. Through the doors and to your right you’ll be greeted at the lounge, which leads to an omakase sushi counter and steakhouse-style U-booths.

Peruse the menu and expect to find dollar signs floating behind your eyes. The luxurious interior pairs with a pricey menu that is best suited for special occasions as the freshest fish and finest steaks roll out of the kitchen to satiate well-heeled train travelers.

For fans of the fish there’s a show-stopping seafood tower, plump shrimp cocktails, oversized crab cakes and excellent selection of hand-rolled sushi. The steak list boasts almost 30 premium cuts, from the bone-in rib-eye from Erin, Ontario; a barrel-cut filet from Nebraska; Wagyu from Australia; and Kobe from Japan.

Aera

8 Spadina Ave, 647-258-5207

Aera first opened at The Well in the Fall of 2023, swirling with buzz it was the absolute talk of the town.

The sky-high restaurant with one of the best views of downtown Toronto had been in the works for many years. Oliver & Bonacini’s CEO Andrew Oliver persuaded the landlords to allocate the 38th floor space to a high-end restaurant (with a soon-to-be-launched 40th floor rooftop patio that is sure to make jaws-drop!)

Recognized as one of Toronto’s most celebrated restaurant groups, O&B had a vision of creating a luxurious American-inspired restaurant serving best-in-class steak, sushi and comfort food.

Aera’s name is inspired by the golden age of flight; aerial views from the top of the city enjoyed while floating amongst the clouds. You can hear gasps and giggles as soon as guests skip out of the elevator to encounter the impressive CN Tower.

Skip inside Aera and you’ll find a fusion of industrial and Art Deco elements, embellishments that are found throughout the space at a sushi counter, open concept dining room and elegant bar.

Like O&B’s sister restaurants, Canoe and Auberge du Pommier, Aera is synonymous with exceptional wine and food experiences, featuring an extensive 500+ label collection. The bar also shakes up stellar craft cocktails, with an eye for martinis.

At this Toronto steakhouse, steaks include a range of North American classic cuts: tenderloin, rib-eye, striploin and, porterhouse. Steaks are sourced from south of the border (US Prime), Wellington County (AAA beef) and Australia (Wagyu).

Highlights from the menu include the most tender of tenderloins, drool-worthy cornbread, tuna crunch sushi roll and steakhouse favourites like Oysters Rockefeller and garlic escargots.

We highly recommend arriving an hour before sunset to snag a comfy couch at Aera’s cocktail lounge where you can watch the day turn to night in the most eye-popping fashion. If you’re looking for romantic steakhouse in Toronto with a swoon-worthy view, visit Aera!

The Joneses

33 Yonge St, 647-258-5209

The Joneses by Oliver & Boncacini first opened its doors in 2023, offering a retro American vibe to foodies in Toronto’s Financial District and St. Lawrence Market neighbourhood.

Located at 33 Yonge Street, directly across from Meridian Hall and a short jaunt from Union Station, it’s the perfect spot to enjoy Toronto Happy Hour before catching a show or hopping on a train.

Skip through the eye-popping space and you’ll find a chic bar and lounge, and dining room featuring warm wood tones, mid-century modern inspired furniture and custom art graphics.

Boasting a list of 30 handcrafted cocktails, The Joneses bar is well-stocked. Swirl and sip a house signature sipper, or select from a wide-spanning wine list and local craft beer.

Wag your finger down modern steakhouse menu and you’ll find premium beef cuts, pressed sushi, imaginative salads, Detroit-style pizza and pretty bowls of pasta.

Quality steaks include a range of North American classic cuts: tenderloin, rib-eye, striploin and, porterhouse. They’re sourced from south of the border (USDA Prime), Wellington County (AAA beef) and Australia (Wagyu).

Maxime’s

77 Portland St, 647-484-7476

Maxime’s is a chic meets glam steakhouse inspired by over-the-top Parisian nightlife, which first opened at King and Portland in 2023.

Skip inside the intimate space and you’ll find a sexy vibe accented with a dark palette, mirrored finishes, shimmering velvet, and rich rouge leather. Eye-popping screens snake up columns throughout the dining room, offering a rotating visual masterpiece featuring Miami palm tree adorned sunsets and pretty girls dancing around in lingerie.

The space gets bopping every night at 8:30pm when a DJ spins at a booth that sits perched over the dining room and open kitchen.

Grab a seat at the cocktail bar and enjoy the theatrics of the dry ice wafting Lychee Martini. At the table, pair champagne with fresh seafood or a glass of red wine with a perfectly cooked medium-rare steak.

The signature Maxime’s Cut is the restaurant’s best selling steak, which we suggest ordering alongside black truffle mashed potatoes. Seafood towers are not one to be missed, arriving at the table loaded with a whole chilled lobster, a dozen oysters, jumbo shrimp cocktail, snow crab claws and zesty tuna ceviche. It’s crowned with littleneck clams tossed in a garlic-herb butter.

The Bananas Foster Baked Alaska is an ice-cream-filled treat spiked with spiced rum and then set ablaze table-side, the perfect end to a special celebration.

Ruth’s Chris Steak House

145 Richmond St, 416-955-1455

Ruth’s Chris Steak House is located within the Hilton Hotel Toronto, which overlooks University Avenue.

Ruth Fertel was a single mother of two who purchased Chris’ Steak House in 1965 on Broad Street in New Orleans. Tired of guests calling her Chris but not wanting to lose her loyal customer base who knew the restaurant by its long time name, Ruth renamed her restaurant Ruth’s Chris Steak House, and the rest is history!

Today, Ruth’s Chris is the world’s largest steakhouse chain. The Toronto steakhouse location was opened in 1995 by one of the brands first franchisee’s, Lana and David Duke.

Ruth’s Chris Steak House at the Hilton Hotel Toronto is a 205-seat restaurant. It’s located in the heart of the city and is accessible through the PATH, perfect for those cold winter nights when you’re craving a succulent steak.

The downtown Toronto steakhouse is located a stones throw from the Four Seasons Centre for the Performing Arts. It’s a popular pre-theatre dining destination for ballet and opera fans.

Ruth’s Chris Steak House Toronto recently went through an extensive renovation in 2019. The old school steak house feel has been updated with a refreshed and open concept look. The most significant change was the extension of the bar and private dining space. The previous bar only accommodated 12 guests, there are now 28 seats and enough space to host larger cocktail receptions.

Chef Rob Correia has been sizzling steaks at Ruth’s Chris Steak House for 16 years. The menu offers quality USDA Prime steak cuts, broiled to perfection at 1800 degrees. Butter is added to a 500 degree plate to create the restaurant’s famous sizzle! All of the dishes originated from Ruth’s own recipes and are intended for sharing.

Looking for a deal or discount at Toronto steakhouses? Ruth’s Chris Steak House offers its Sizzle, Swizzle & Swirl menu at the bar from 5-7pm daily. Guests can enjoy popular dishes at a reduced price.

Available steak cuts include filet mignon, new york strip steak, ribeye, porterhouse, T-bone and tomahawk. Popular steak side dishes at Ruth’s Chris Steak House include potatoes au gratin, sweet potato casserole, lobster mac & cheese, french fries, mashed potatoes, roasted brussels sprouts and cremini mushrooms.

Crab Stack: jumbo lump blue crab, avacado, mango, cucumber
Veal Osso Buco Ravioli: saffron-infused pasta, sautéed baby spinach, white wine demi glace
Shrimp Voodoo: spicy cream sauce, tangy cucumber salad
Steak House Salad: iceberg, baby arugula, baby lettuce, grape tomatoes, garlic croutons, red onions
Stuffed Chicken Breast: oven roasted double chicken breast, garlic herb cheese, lemon butter

The Keg Mansion

515 Jarvis St, 416-964-6609

Canada’s standout steakhouse concept, The Keg, has 6 restaurants in Toronto. Steak lovers can enjoy Keg favourites at locations on King Street West, The Esplanade, York Street, Keg Mansion, Yonge & Eglinton and in North York.

Our favourite location in downtown Toronto is the historic Keg Mansion. The iconic heritage building on Jarvis Street, located between Yorkville and The Village, was first built in 1867. The famous Toronto Massey family constructed the property and lived there for many years.

Jason Butler, Senior Vice President of Operations for The Keg in Eastern Canada explained, “The Keg Mansion first opened its doors in 1976. Our inspiration was to open a Keg in a unique location and offer a dining experience like no other – one you can’t get anywhere else in Toronto.”

Since The Keg Mansion is located in a historic building, its owners had to strictly follow heritage guidelines during its restoration. Notable interior design elements include original molding, pillars, and gorgeous stain glass windows.

Skip inside the Keg Mansion and you’ll find seating for 285 diners, spread across two floors. Numerous private dining rooms can be found throughout the bar and dining room, making it one of the most popular Toronto steakhouses for celebrating Christmas parties and special occasions.

Wag your finger down The Keg’s beverage menu and you’ll find seasonal craft cocktails, local beer and quality wine.

Butler described The Keg Mansion’s steak program, “We’re committed to using only Canadian AAA, USDA Choice, or better for our main products. Our beef is aged on average from 21 – 28 days and we grill at temperatures of 800 – 1,000 degrees Fahrenheit, quickly searing our products and locking in their natural juices, enhancing their flavour.”

So what should first time visitors to a Keg Steakhouse order during a romantic dinner? Butler suggested, “Our 20 oz Bone-In Rib Steak, 12oz New York Striploin, and Slow Roasted Prime Rib are among our most special cuts on the menu.”

Available steak cuts include prime rib, top sirloin, filet mignon, rib steak and new york striploin. Diners can accompany any steak with bearnaise, garlic chive butter or whisky peppercorn sauce.

Popular steak side dishes at The Keg include garlic mashed potatoes, baked potato, asiago rice, vegetable gnocchi and cauliflower mash.

Escargot: stuffed mushroom caps, garlic, herbs
French Onion Soup: beef broth, sherry, onions, swiss and parmesan cheese
Sirloin Oscar: shrimp, scallops, asparagus, bearnaise sauce
Pistachio Crusted Salmon: garlic mashed potatoes, bacon sautéed brussels sprouts, maple butter
Chicken Masala: garlic mashed potatoes, lemon mint peas, masala cream sauce

Morton's offers an old school American steakhouse vibe near the Park Hyatt in Yorkville. — Morton’s offers an old school American steakhouse vibe near the Park Hyatt in Yorkville.

Morton’s Steakhouse

4 Avenue Rd, 416-925-0648

Morton’s Steakhouse co-founders Arnie Morton and Klaus Fritsch first met in Montreal when they worked at the Playboy Club. In 1978 the duo would open their first steakhouse concept in Chicago and now three decades later have a portfolio of 70 restaurants which consistently offer the creme de la creme in juicy beef and wine sloshed feasts.

Toronto has played home to Morton’s for over 15 years, initially opening when the Toronto International Film Festival called Yorkville its party playground. Adored by Hollywood celebrities, past visitors include Russell Crow, Michael Douglas, Robin Williams, Liam Neeson and Brad Pitt with his darling Angelina.

Available steak cuts at Morton’s Steakhouse include filet mignon, new york striploin, porterhouse, ribeye and flank steak. Diners can accompany any steak with cognac sauce au poivre, blue cheese butter and black truffle butter.

Popular steak side dishes at Morton’s Steakhouse in Toronto include spinach & button mushrooms, jumbo asparagus, Mexican street corn, gorgonzola gnocchi, Lyonnaise potatoes, horseradish mashed potatoes and lobster macaroni & cheese.

Heriloom Tomato & Burrata Salad
Baked Five Onion Soup
Baked Ocean Platter: bacon wrapped sea scallops, jumbo lump crab cakes, grilled oysters, shrimp alexander
Zabuton Steak: sspresso crusted, garlic cream, gremolata
Shrimp Scampi Capellini

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Hy’s Steakhouse

365 Bay St, 416-364-6600

The first Hy’s Steakhouse opened in Calgary in 1955. The restaurant was an instant success, offering a quality fine dining experience with Alberta’s best beef.

One of the newest Toronto steakhouses is the recently launched Hy’s flagship on Bay Street. The 18,000 sqft restaurant and cocktail bar opened its doors in October, 2019 in the heart of the city’s Financial District.

Designed by Vancouver-based Elaine Thorsell, each of the restaurant’s three levels offer a distinct experience. True to the brand’s heritage, a colour palette of rich greens and burnished golds, leather and velvet materials, and handcrafted Mozambique millwork with burled Walnut details, are paired with contemporary Canadian art, granite and metal accents, and large windows that open onto Richmond Street.

Anchored by a 35-foot wraparound bar, the main floor features cozy booths, cocktail tables, club chairs and ottomans. It’s a perfect spot to drop in for a sip and nibble, especially for the live music that plays Tuesday through Saturday from 7-11pm.

The Hy’s Toronto kitchen is helmed by Chef Saku Velummylum. The core menu remains constant, featuring the very best Canadian Prime steaks aged a minimum of 28 days and grilled to order. Pair the restaurant’s signature 48-oz Tomahawk cut with irresistible starters and sides, such as Cheese Toast and Caesar Salad prepared tableside.

Available steak cuts at Hy’s Steakhouse include new york strip, porterhouse, filet, bon-in rib steak and tomahawk. Popular steak side dishes at Hy’s Toronto include baked potato, hand-cut french fries or mashed potatoes.

Little Gem Wedge Salad: bacon, tomato, crumbled blue cheese, buttermilk dressing
Beef Wellington: filet of beef tenderloin, foie gras, oyster mushroom duxelle, puff pastry, red wine reduction
Steak Diane: filet of beef tenderloin flambeed tableside with brandy, dijon mustard, fresh mushrooms
Organic Vegan Bowl: tamarind coconut milk, mango chutney
Seafood Platter: king crab, lobster, jumbo prawns, oysters, smoked trout, crab salad, scallop, shrimp ceviche, smoked Atlantic salmon

Marbl Restaurant

455 King St W, 416-979-2660

Located at the corner of King Street West and Spadina Avenue, MARBL dazzles with sophistication.

Owner Peter Girges (the brains behind West Oak restaurant in Vancouver) wanted to infuse a chic Yorkville vibe into one of his own restaurants while attracting the Bay Street crowd.

At the heart of the popular King West restaurant, you’ll spot a floor to ceiling glass wine cellar, featuring rare wines from the America, Italy, and France. The in-house cocktail program focuses on familiar sippers with an elevated twist.

Led by Executive Chef Ryan Morrison, guests at MARBL can expect a fine-dining atmosphere featuring steakhouse classics. Available steak cuts include tenderloin, bone-in striploin, bone-in ribeye and tomahawk steak.

Diners can accompany any steak with A2 steak sauce, chimichurri or horseradish aioli. Popular steak side dishes at MARBL include creamed spinach, roasted heirloom carrots, loaded baked potato, spaghetti squash and broccoli & cheese.

Beets: whipped goat cheese, frisée, pistachio, pomegranate molasses
Veal Chop “Parm”: burrata, tomato, basil
20oz Bone-In Ribeye: comes paired with housemade A2 Steak Sauce and Chimichurri
Roasted Brussels Sprouts: bacon, chillies, grana padano
Giant Chocolate Chip Cookie: vanilla ice cream

STK is ranked as one of the best Toronto steakhouses in Yorkville.

STK Toronto

153 Yorkville Ave, 416-613-9660

STK Toronto is ranked as one of the best Yorkville restaurants for steak lovers. The popular steakhouse in Yorkville opened its doors in October 2016 in what was formerly the Four Seasons Hotel.

The restaurant’s luxurious dining room is located on the second floor and can accomodate 325 guests. Skip inside STK Toronto and you’ll find “the ultimate vibe dining experience,” featuring a high energy atmosphere that makes stuffy steakhouses a thing of the past. Huge swooping artistic white elements swirl from floor to ceiling. Embracing a fireplace area, the bar is outfitted with artwork imitating cow horns anchoring the table seating and carpeted booth area.

The raised back section is adorned with dark, plush carpet, large curved booths trimmed in rosewood, and white painted brick walls accented by fuchsia lighting. Dramatic, polished white archways are spread along the length of the upstairs, and the floor-to-ceiling windows overlooking Yorkville open to convert the 8,800 square foot restaurant into a giant, covered patio during the warmer months of the year.

STK’s Executive Chef Devin Murphy shared, “My cooking philosophy is to make every dish a star of the menu. While steaks anchor the menu at STK, we put just as much love and flavour into every single one of the dishes that leave our kitchen. The Dry-Aged Tomahawk, Bone-In Cowgirl Ribeye, Seafood Platters, Jalapeno Cheddar Grits and the Lobster Mac & Cheese are our most popular signature dishes.”

Available steak cuts include filet, flat iron, striploin, ribeye, dry-aged bone-in strip, porterhouse and tomahawk. Diners can accompany any steak with horseradish, chimichurri, blue butter, bearnaise or red wine sauce.

Popular steak side dishes at STK Toronto include sweet corn pudding, mac & cheese, parmesan truffle fries, exotic mushrooms, jalapeno & cheddar grits and cauliflower gratin.

Heirloom Tomatoes: burrata, olive tapenade, garlic marjoram croutons, dried kalamata, olive oil
Seared Foie Gras: fruit compote, maple brown butter crumble, pear puree
Tuna Tartare: avocado, soy honey emlusion, taro chips
Braised Beef Short Rib: jalapeno cheddar grits, roasted pepper relish, crispy shallots, red wine glaze
Butternut Squash Fregola Risotto: mixed mushrooms, roasted pine nuts, pecorino, shaved truffle

Chop is one of the best Toronto steakhouses near Pearson Airport.

Chop Steakhouse

801 Dixon Rd, 416-674-7500

Ontario’s first Chop Steakhouse opened near Toronto’s Pearson International Airport in 2012.

The steak and seafood restaurant concept is an Alberta import, with locations found across British Colombia, Alberta and Manitoba. Within Ontario, Chop Steakhouse locations have popped up in Oakville, Ottawa, London and beyond.

The Toronto Chop Steakhouse interior offers a masculine British vibe. A large portrait of a stallion hangs in the main dining room and what appears to be floating top hats create a playful take on the lamp shade.

Available steak cuts include prime rib, top sirloin, filet mignon, new york striploin and bone-in ribeye.

Popular steak side dishes at Chop Steakhouse Toronto include wild rice pilaf, truffle scalloped potatoes, sweet potato fries, sautéed mushrooms, roasted pesto tomatoes, parmesan chive mashed tomatoes, baked potato and garlic toast.

Ahi Tuna Tataki: wasabi aioli, togarashi, daikon radish, fresh chilies, edamame soy garlic lime vinaigrette
Blue Wedge Salad: iceberg lettuce, crumbled bacon, blue cheese dressing
Lobster, Scallop, Gorgonzola Dip: mushrooms, roasted tomato sauce, crostini
Sirloin Oscar: shrimp, roasted peppers, sliced asparagus, béarnaise sauce
Steak & Atlantic Lobster: top sirloin, lobster tails, garlic butter

Jacob's & Co is one of the most luxurious Toronto steakhouses. — Jacob’s & Co is one of the most luxurious Toronto steakhouses.

Jacob’s & Co Steakhouse

12 Brant St, 416-366-0200

Jacob’s & Co Steakhouse in King West Village is one of Toronto’s most luxurious steak destinations. The distinguished dining room is known for hosting A-list celebrities and pro hockey players.

The 180-seat restaurant spreads out across two floors, which comprises a luxurious main dining room, pretty piano bar, private rooms, show cellar and walk-in dry aging room.

Jacob’s & Co offers an airy and modern interior design, utilizing light and a muted coloured scheme that pops off dark wood tones.

Meat aficionados on the hunt for the ultimate steak in downtown Toronto will not be disappointed. Executive Chef Danny McCallum is committed to sourcing select cuts from the best ranches throughout North America, Australia and Japan.

Memorable meals at Jacob’s & Co complete with the menu’s attention to classic Toronto steakhouse choices such as Caesar salad prepared tableside and a raw bar with carefully sourced oysters and chilled seafood.

Jacob’s & Co has the most comprehensive steak menu in Toronto. Premium steaks are organized by provenance and cut and range in price from a $54 tenderloin from La Morocha Farms in Argentina to $560 ribeye from Nagi-Okayama.

Diners can accompany any steak with creamed spinach, mushroom risotto, duck fat fries, potato puree and Armagnac braised onions.

Beet Salad: goat cheese, honeycomb, pistachios
Chilled Mussels: white wine, shallot, thyme
Oysters Rockefeller: horseradish cream, grana padano, meatball
European Sea Bass: sauce verte, seared lemon
Organic Split Roasted Chicken: lemon, thyme butter

Miller Tavern

31 Bay St, 416-366-5544

Terry Tsianos and Rick Montgomery are the owners of Miller Tavern. The two Toronto restauranteurs manage the historic uptown Miller Tavern location, which originally opened in 1857. The duo opened a second Miller Tavern concept in downtown Toronto at Harbour and Bay Streets in April, 2004.

Tsianos explained, “The name is a nod to the original use – originally the York Mills Hotel turned Jolly Miller, from the 70s to the early 90s. The name Miller Tavern was always supposed to reference the past but also give an upscale twist on what a tavern was thought to be.”

Skip inside the Miller Tavern and you’ll be greeted by a warm and inviting aesthetic utilizing stone, wood and leather to create a distinguished yet comfortable environment. Artwork includes large scale black and white photographs of pop culture icons. In a nod to the Miller Tavern’s extensive wine offering, the dining room features a bottle display separating the bar and dining areas. Tsianos added, “We are working with the design firm Model Ctzn on a full patio renovation, slated to launch in June, 2020.”

The Miller Tavern draws inspiration from the culinary traditions of the classic American brasserie and tavern. One of the most popular Toronto steakhouses pairs its spoils from the land and sea with an extensive collection of spirits and enviable wine list featuring French and American vintages.

Looking for the most historic Toronto steakhouses? Miller Tavern’s steak program offers premium cuts aged for a minimum of 28 days and seasoned with a signature Miller steak spice. Miller Tavern sources its beef from Woodward Meats in Guelph.

Available steaks include filet mignon, NY striploin, bone-in ribeye and Kansas City. Diners can accompany any steak with bearnaise, truffle beef jus or cafe de paris butter. Popular steak side dishes include truffle mac & cheese, brussels & bacon, spinach & garlic, sautéed mushrooms and lobster.

Miller Seafood Platter: oysters, shrimp, fogo island crab claws, salt spring mussels escabeche
Cheddar Croquettes: keen’s sauce, potato puree, aged cheddar
Hand Cut Steak Tartare: bone marrow, malt vinegar mayo
Burrata Waldorf: gem lettuce, walnuts, red grapes, green apple, celery, tarragon, green goddess
Miller Burger: dry aged beef, portobello mushroom ketchup, truffle aioli, provolone

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Toronto Steakhouses: Daldongnae is a Korean BBQ restaurant on Bloor Street.

Daldongnae Korean BBQ

658 Bloor St W, 416-901-2820

If you’re looking to feast at the best Toronto steakhouses, a beefy restaurant hopping adventure wouldn’t be complete without a taste of traditional Korean BBQ.

Food lovers from Suwon to Busan have a penchant for indulging in the fun Korean culinary tradition of table-side grilling. Korean barbecue is a fun dinner idea for friends as its a communal activity. Watch steak sizzle before your very eyes while flicking your chop sticks through flavourful banchan such as kimchi. Korea’s popular fermented vegetable recipe is considered to be one of the healthiest foods in the world, featuring cabbage and daikon.

Toronto’s Koreatown neighbourhood is the hub of Seoul cuisine, featuring a handful of Korean BBQ restaurants such as Korean Village, Arisu, Tofu Village and Korea House. You’ll also find a clutch of Korean barbecue restaurants in North York, with our favourite being Charcoal and Salt.

If you’re keen to enjoy a memorable Korean steak experience in Toronto our go to is Daldongnae. The restaurant’s name pays homage to the Korean term dal dongnae, which refers to the many government-sanctioned slums that sprung up during the Korean War.

The Korean restaurant concept on Bloor Street West is very popular. We suggest arriving early to make a reservation on the iPad that stands in the tiny waiting area.

The interior of Daldongnae restaurant has been designed to look like an open-concept Korean village. Guests are seated at tightly packed stalls, while paraphernalia like vintage war photos and vintage cigarette packs adorn the walls.

The Daldongnae menu is divided into pork and beef cuts. Served on wooden boards, the meat is prepared with raw onions and mushrooms on the side. Those looking to enjoy a succulent Korean steak in Toronto have plenty of options based on budget.

The most expensive beef cut on the menu is boneless short ribs. The arrive at the table thinly sliced, beautifully marbled, and only require a few seconds on the barbecue for a quick sear. Other popular beef cuts include chuck, tenderloin and hanger steak.

Côte de Boeuf is Toronto's best French steakhouse, located on Ossington Avenue. — Côte de Boeuf is Toronto’s best French steakhouse, located on Ossington Avenue.

Cote du Boeuf

130 Ossington Ave, 416-532-2333

Inspired by the eclectic neighbourhoods of Paris, Côte de Boeuf is Toronto’s local bistro bar à vin and traditional style butcher shop for the Trinity-Bellwoods area in the west end.

Opened by the owners of nearby Union Restaurant, the beef is locally sourced and butchered in house, the old way, using a handsaw. The French restaurant’s chefs also make their own terrines and foie gras.

You’ll find vintage seating out front and an eye-popping front display doubles as a walk-in fridge, showcasing cured meats, fresh eggs, and seasonal Ontario produce.

The intimate Ossington restaurant space used to play home to Jaiden’s Petals, a local flower shop. Old cabinetry has been repurposed as a refrigerated display case that holds Cote de Boeuf’s well-aged beef cuts. There’s even a cow tiled right into the floor!

The Parisian steakhouse concept in Toronto also offers a drool-worthy pantry featuring high quality culinary curiosities like black walnuts in honey, hot pepper sauce, olive oil, artisanal chips, pickles and preserves.

If you’re looking to dine at a romantic Toronto steakhouse, enjoy a few sips around France at the cozy and intimate bar featuring award-winning wines from Languedoc, Loire, Burgundy and Bordeaux.

Escargots: snails with butter, garlic, parsley
Salade de Radicchio: pink radicchio, walnuts herb crumble, toscana cheese, maple sherry vinaigrette
Tartine: goat cheese tartine, wild honey, salad
Confit de Canard: duck confit, lentils, sautéed greens
Filet de Boeuf: beef tenderloin, red wine jus, king oyster mushrooms, fingerling potatoes, bordelaise

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