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TO's Best Steakhouses

Insidious Von

Insidious Von

My head is my home
Sep 12, 2007
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After watching this challenge by lovely Kate Ovens, I invited her to Toronto. I would take her to a steakhouse: The Barbarian, Rio 40, or La Castile.

How are her and Joey Chestnut able to do this - rock hard abs. If you have flabby abs you'll choke and puke...like Adam Richman did a few times.

 
I don't think they'd even let me in any of those places lol.
 
I think it’s important to know what you like. I’ve tried all the high end steaks. All of them. From Toronto to New Zealand to Japan and back again. Lots of people rave about waygu and it certainly is an experience but for my money it’s a Kansas raised rib eye or striploin. Grass fed, grain or corn finish.

We are all creatures of habit and it sure is nice to take a pretty lady out to Blu Bloods but you are paying for the environment. Which we all know.

But for flavor? Nothing beats a $30-40 Kansas rib eye. It tastes exactly what a steak should taste like, for me.
 
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I'm assuming Kansas beef isn't corn fed, which is why I avoid Ruth Chris's like the plague.

I should rephrase the question. Which steakhouse makes the best steak tartar and or beef carpaccio?

 
Druidicfluid said:
I don't think they'd even let me in any of those places lol.
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haha!

If you makes you feel any better I can't afford to go to places like that so I'm not sure how good a place like Barbarians is. I know the Keg is the the Walmart of steak houses but give me their Teriyaki sirloin with garlic mashed, and add a lobster tail and I'm in heaven.
 
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Randy Santel is no Ledley King.

He's a part time professional wrestler who outweighs the lovely Geordie by at least 120 lbs.

 
black booty lover said:
If you makes you feel any better I can't afford to go to places like that so I'm not sure how good a place like Barbarians is. I know the Keg is the the Walmart of steak houses but give me their Teriyaki sirloin with garlic mashed, and add a lobster tail and I'm in heaven.
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You're wrong Bootyman.

There's isn't that much of a difference between The Barbarian and The Keg. With the former you're paying a much higher overhead which includes an expanded wine list. I enjoyed the prime rib at The Keg with garlic mash and string beans. The only difference, I was drinking an Inniskillin Reserve instead of a Barolo.

 
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Since the pandemic, a lot more steaks are being done at home and more people are figuring out that they can give the steak houses a run for their money in more weights than one.The key is to choose a good quality grilling steak, be patient a try your fortunes at home. If you succeed at home than you will look at Steak houses differently, ambience aside.
 
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Spot on!

I invested in Creuset cooking ware specifically to grill meat on the stove top. What I go to steakhouses for is what I can't make at home. I don't have the time nor the company to to roast a rib roast at home. I usually order prime rib when I go to a steakhouse.

Creuset is expensive but worth it. They will probably last longer than I do. I only have three pieces.

 
lomotil said:
Since the pandemic, a lot more steaks are being done at home and more people are figuring out that they can give the steak houses a run for their money in more weights than one.The key is to choose a good quality grilling steak, be patient a try your fortunes at home. If you succeed at home than you will look at Steak houses differently, ambience aside.
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Very true. Where do you buy your meat from?
 
lomotil said:
Since the pandemic, a lot more steaks are being done at home and more people are figuring out that they can give the steak houses a run for their money in more weights than one.The key is to choose a good quality grilling steak, be patient a try your fortunes at home. If you succeed at home than you will look at Steak houses differently, ambience aside.
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Yes. I can't afford to buy/eat steak a lot but when I do make it at home I actually prefer to make it in a cast-iron pan. Butter basted with garlic and thyme is the classic way:

 
lomotil said:
Since the pandemic, a lot more steaks are being done at home and more people are figuring out that they can give the steak houses a run for their money in more weights than one.The key is to choose a good quality grilling steak, be patient a try your fortunes at home. If you succeed at home than you will look at Steak houses differently, ambience aside.
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This is what I do, 2 minutes each side on my George Foreman, lowest setting is 145. Sometimes I buy from Sanagan's, sometimes No Frills/Walmart.
 
|2 /-\ | /|/ said:
Very true. Where do you buy your meat from?
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I have bought from Cumbrae, Bruno's and Burton's in the past but recently I have been buying more from Longos at York Mills and Bayview and occassionly from Metro if the conditions are right. This pandemic has resulted in my BBQ and smoker usage to increase three fold.
 
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I've been getting good steaks from Costco, cooking them to 145 on my George Forman grill using a meat thermometer. Works quite well.

Insider tip: use parchment paper to save on the clean up.
 
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