Succulent steaks in Edmonton

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Alberta is known for its beef, and Edmonton’s independent restaurantshave some of the province’s best steaks. Ranging from rib eyes and tenderloins to strip loins, these restaurants win at creating delicious, complex and savoury steak dishes. [Image credit: iStock.com/Lisovskaya] 

Succulent steaks in Edmonton
Athena Raypold Par

The Marc Restaurant

1
9940 106th Street NW, Edmonton AB T5K 2N2

A frequent winner in Avenue magazine’s Best Steak category, The Marc serves up a fantastically classy steak (entrecote) frites. A beautifully grilled 10 oz Spring Creek rib eye, The Marc’s popular dish is served with fois gras butter melting atop it, crisp fries alongside it and a truffle aioli to complement both – utter perfection.

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Solstice Seasonal Cuisine

2
10723 124 St NW, Edmonton AB T5M 0H2

In keeping with the solstice or equinox, Solstice Season Cuisine changes their menu quarterly. However, they always have tenderloin on the menu. To keep things creative and interesting, they change up the sides: everything from scallion croquettes to loaded potato perogies.

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RGE RD

3
10643 123 Street NW, Edmonton AB T5N 1P3

At RGE RD, there is always locally sourced steak on the menu, but the butcher’s cut changes seasonally. Rest assured, though, knowing that Avenue has frequently named RGE RD in their best steak category, as well as best overall restaurant – Edmontonians can’t get enough of Chef Blair Lebsack’s steak offerings.

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Cibo Bistro

4
11244 104 Ave NW, Edmonton AB T5K 2X4

A popular, authentic Italian eatery in Oliver Square, Cibo Bistro does more than make fresh, fantastic pasta and crazy savoury arancini; they also happen to have a phenomenal steak dish on their menu, the Bistecca. This pan roasted Alberta rib eye is aged 45 days and is served with wilted rapini and charred cherry tomatoes.

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Upper Crust Cafe

5
10909 86 Ave NW, Edmonton AB T6G 0W8

A classic Garneau restaurant and caterer, Upper Crust’s Kaiser Filet (as in Filet Mignon) is a menu mainstay and fan favourite. Simple at heart, this pan fried tenderloin is served on a toasted Kaiser bun with tomato, lettuce and horseradish, and a side of the city’s best potato salad.

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Plus de suggestions de Athena Raypold Athena Raypold
Athena Raypold is a writer, a feminist, a foodie, and a bibiliophile. You can find Athena with her Moleskine notebook forever in hand, writing prose and poetry, essays and articles on topics ranging from motherhood to feminism to food. Athena's current creative project, Becoming, celebrates mothers by combining professional portraits with memoir-style biographical essays.
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