Best Steak

Avenue Best Restaurants 2016

Photography by Curtis Trent.


The Marc 

A lot of people ask me if the Best Steak category has become an anachronism. In 21st-century Edmonton, with so many food choices, is steak-and-potatoes, well, a bit dated? Judging by the readership numbers on, that’s not the case. Of any category outside Best Overall and Best New, Best Steak gets the most traffic.

It’s proof we still need to know where to get the best steak; once again, the luxurious steak frites at The Marc wins out. It has proven to be next to impossible to knock this dish off the top of the steak pile, and for good reason. It’s a decadent dish, with foie gras butter melting on top of a perfectly cooked steak. Add the truffle aioli for the fries, and you’ve got a classic take on a classic dish. –Steven Sandor 

9940 106 St., 780-429-2828,



With its cozy interior and elevated comfort food offerings, everything at RGE RD feels familiar, even when it’s not. Case in point: The steak.

While the cut of steak changes on a regular basis depending on what is seasonally available or recommended by the restaurant’s supplying butcher, be assured that you’re always going to get a succulent piece of locally sourced, pasture-raised beef that’s cooked and seasoned to perfection. 

Same goes for the accompaniments. In the fall, it might be root vegetables and a chimichurri sauce; in the winter, mashed potatoes and beef-and-mushroom ragout. Either way, they complement the steak perfectly and make for a wonderfully well-rounded meal. –Glenn Cook 

10643 123 St., 780-447-4577, 


Cibo Bistro 

It may be surprising to see an Italian eatery (one that consistently appears in our Best Italian list) featured in the hometown Albertan category of Best Steak, but one bite of the tender and juicy 45-day aged ribeye at Cibo Bistro will quickly erase any doubt from your mind.

The pan-roasted bistecca is a testament to simplicity. There’s no Texas barbecue sauce or steak spice masking the flavours of this beast. Only a healthy dollop of butter, a smattering of dandelion greens and some charred tomatoes share the plate, allowing the aged Alberta beef flavour to take centre stage. –Cory Haller

11244 104 Ave., 780-757-2426, 

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