Best Toronto Steakhouses

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!

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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

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

Michael’s on Simcoe

100 Simcoe St, 416-260-5100

Michael’s on Simcoe is a family-owned, contemporary steakhouse with an Italian twist. The popular Toronto steakhouse opened in 2012 in the heart of the city’s Entertainment District, near landmarks like Roy Thompson Hall, City Hall and the CN Tower.

Owner Michael Dabic formerly worked as a manager at Harbour Sixty (which also appears in this list) for 10 years before opening a steakhouse concept of his own. Dabic’s downtown Toronto steakhouse clearly caters to the dapper suits who skip over University Avenue from the nearby Financial District. Dabic also owns Oliver’s Steakhouse, ranked as one of the best restaurants in Oakville.

The ultra-modern space features a 600-piece Murano glass feature surrounded by plush, semi-circular banquettes. The owner describes the aesthetic as Miami meets New York City. Michael’s on Simcoe features LED mood lighting, a romantic fireplace and oversized mirrors behind the restaurant’s chic cocktail bar.

We suggest diners ask their server to give them a tour of Michael on Simcoe’s well-aged steaks. A choir of premium cuts are housed in a temperature controlled dry aging chamber and are clearly the stars of the dining room.

The downtown Toronto steak restaurant is also a popular hideaway for A-list celebrities, keen to slice through steak and seafood during the Toronto International Film Festival. Michael’s on Simcoe has served the likes of Keira Knightley, Julianne Moore, Diane Keaton and Morgan Freeman during TIFF in September.

Chef Derek Von Raesfeld’s approach to cuisine is steeped in procuring the finest quality seasonal ingredients and applying skillful traditional and modern techniques that provide clean and rich flavours. The restaurant’s menu stands out among the best Toronto steakhouses for its popular handmade pastas. If you’re looking to celebrate a special occasion, Michael’s on Simcoe offers some of Toronto’s best steaks paired with plump pastas and luxurious seafood platters.

Wag your finger down Michael’s on Simcoe’s bar menu and you’ll find a large selection of collector grade Scottish Whiskey, Japanese Whiskey, American Bourbon, Grappa, Tequila and award-winning wine.

The restaurant features premier steaks including A5 Kobe, American Wagyu, in house dry aged USDA Prime and Prince Edward Island naturally raised grass fed beef. Available cuts include tenderloin, striploin, bone-in ribeye, porterhouse and T-Bone. Popular steak side dishes at Michael’s on Simcoe include roasted cauliflower, brussels sprouts, creamed greens, mac & cheese, garlic mashed potatoes and beef rib poutine.

• Burrata Pugliese: radicchio, bosc pear, shallot dressing, pine nut salsa
• Fiore di Zucca: crispy blossom, ricotta & bufala mozzarella filling, puttanesca salsa, celery, basil cress
• Tuna Crudo: sliced yellow fin tuna, apple, shallot, fennel, chili, ginger, basil
• Spinach Ricotta Gnudi: parmigiano butter, sage, aged balsamic, truffle, toasted hazelnut
• Surf & Turf: beef tenderloin, lobster, scallop, shrimp, seasonal greens, mashed potato, lobster veal reduction

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 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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Copacabana Brazilian Steakhouse

230 Adelaide St W, 647-748-3211

Copacabana Toronto is the city’s best Brazilian Steakhouse. The popular Brazilian restaurant in downtown Toronto specializes in traditional rodizio churrascaria.

Traditional Brazilian steakhouses offer an all you can eat experience, which Copacabana stays true to. Most rodizio courses are traditionally served right off the cooking spit and are sliced at the table. Guests become chummy with handsome servers who slice perfectly charred meat onto your plate.

The social atmosphere at the table makes the dinning experience a humorous one, perfect for a group of friends looking to enjoy a Caipirinha cocktail sloshed evening or families keen on introducing their little ones to Brazilian dishes.

Copacabana restaurant in Toronto comes alive on Friday and Saturday nights, offering hungry guests live entertainment throughout the evening which includes Samba Dancers, Aerial Silk Artists and Brazilian Drummers.

In preparation for Copacabana Restaurant’s opening, owner and executive chef Michael Rudan set off to Porto Alegre to train in Brazil’s most celebrated rodizio restaurants.

Today, Chef Michael aims to bring a North American twist to the Brazilian steakhouse experience and currently offers more than 20 cuts of grilled meats and traditional sides, which are on offer at a self serve buffet.

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 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 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 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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Casa Fuego Steakhouse

230 Adelaide St W, 647-748-3210

Casa Fuego Steakhouse first opened in downtown Toronto in November, 2018.

Owner Michael Rudan shared, “I was inspired to open Casa Fuego as I’m a big fan of South American food.” Rudan decided to open a South American steakhouse in Toronto with a menu featuring major influences from Peru.

Chef Gastão Rodrigues’ emphasis on Nikkei cuisine, mixes Peruvian ingredients with Japanese cooking techniques. The restaurant also uses a Argentinian Parilla, cooking steaks over wood rather than a propane grill.

The subterranean 50-seat restaurant’s interior design features bright colours and Peruvian handcrafts. Casa Fuego’s eye-catching wood-fired grill takes centre stage in its romantic dining room.

Wag your finger down the Toronto steakhouse’s bar menu and you’ll find a long list of South American wines from Brazil, Argentina and Chile. Craft cocktails are mixed and muddled with Peruvian and Japanese flavours in mind.

Casa Fuego’s Wagyu steaks are from Snake River Farms in Idaho. The few steaks that are not Wagyu are from Greater Omaha in Nebraska. Available steak cuts include beef short rib, flat iron, skirt steak, porterhouse and tomahawk.

Popular steak side dishes at Casa Fuego Steakhouse include brussels sprouts, grilled cabbage, sweet potato and wild mushrooms.

• Croquetas de Yuca: cassava croquette, mozarella, smoked paprika aioli
• Lubna con Coco: seabass, coconut, avocado
• Ensalada Cesar: baby gem, duck prosciutto, tokyo turnips
• Tartar de Carne: prime tenderloin, yuzu kosho, squid ink
• Pulpo en Salsa Huancaina: octopus, huancaina sauce, potatoes

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.

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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