Because every once in a while, a fine piece of quality meat, expertly seasoned, perfectly seasoned, expertly grilled and with a lightly charred crust of pink meat – which we always eat neat, topped with Maître d’Hôtel butter or a pepper sauce, gets the ideas in place and spot (and the iron level!).
Embracing the philosophy of consuming less but better, these restaurants rank high if you have a “ Steak house “Matchless.
40 vests
Photo courtesy of 40 Westt
Revealing the many hallmarks of 40 Westt, the impressive dining room has all that can be described as the very best. A sparkling wine cellar, a meat cellar where the cuts are expertly aged for at least four weeks, a sparkling open kitchen, not to mention the chic and professional staff in the dining room. Whether you opt for the cowboy, New York, tomahawk, or sirloin cut, this centerpiece is accompanied by potatoes to your liking: baked, mashed, roasted, or sautéed spinach; as tradition dictates!
▸ 40westt.com
▸ 2305 Trans-Canada Highway, Pointe Claire
gibbies
Photo courtesy of Gibby’s
First opened in Saint-Sauveur in 1969, then housed in a magnificent building in Old Montreal that’s more than 200 years old, Gibby’s is a reference when it comes to meat and seafood. Simplicity is in order here, and for good reason: um honoring various cuts of meat aged, then grilled to the minute. The Gibby’s Rib Steak accompanied by asparagus, a wedge of iceberg lettuce with blue cheese, then a Monte Carlo potato is the must-try dish of the place. We must end with a coffee flambé!
▸ Gibbys.com
▸ 298 Youville Square, Montreal
▸ Main street 414, Saint-Sauveur
MUCKA
Photo courtesy of Restaurant Mucca
Restaurant Mucca, which opened in Little Italy in 2019, isn’t the North American-style steakhouse we’re familiar with: rather, we claim to offer the traditional Italian bisteccheria experience, all with respect for the environment and animals. Rather than choosing your cut of meat and side dishes like we do here in North America, the emphasis is on sharing. Sharing first local vegetables that have been made into antipasti, then a dish or two of fresh pasta, then said cut of meat aged locally for at least 50 days. The philosophy of respect for nature is also reflected in a wine list vinified entirely without input, coming from small producers from all over the world. To get the real bisteccheria experience you have to trust the team and take the tasting menu!
▸ mucca.ca
▸ 236 Saint Zotique Street East, Montreal
Rib’N Reef
Photo courtesy of Rib’N Reef
The tartare emulsified and seasoned at the table, the Caesar salad prepared without being seen, a pepper sauce flambéed at the pedestal table, then ceremoniously cooked over said piece of meat as desired… The qualified staff is also remarkable, showing you the subtleties can explain between the different cuts of meat to choose the right cut that you like. Rib’N Reef is a Montreal institution that has aimed for the title of one of Quebec’s top steakhouses for more than 60 years.
▸ ribnreef.com
▸ 8105 Decari Boulevard, Montreal
Limoges 67 Steakhouse
Photo provided by Limoge67 Steakhouse
Some know the butcher Salaison Limoges in Vieux-Terrebonne, a benchmark for quality meat since 1967, while others prefer to taste it already prepared, in a chic place, in the butcher’s steakhouse, also in Terrebonne. Limoges 67 is known for serving its own Reserve 67 AAA beef, dry aged for at least 45 days; a process that adds complexity to flavors. Beef is the star of the menu, but fish or seafood could complement your table very well.
▸ limoges67.com
▸ 1941 Gascon Road, Terrebonne
Entrecote Saint Jean
Photo courtesy of L’Entrecôte Saint-Jean
You don’t go to L’Entrecôte Saint-Jean to be surprised, but to console yourself with its evening table d’hôte, which of course includes the famous rib steak with matchstick fries (cooked in olive oil and peanut) and its “secret” Slightly mustard flavored sauce. Soup of the day, green salad, and chocolate cream puffs have rounded out this Old Quebec classic since 1983. You should also take the opportunity to end the evening with a walk in the city’s fortifications.
▸ entrecotesaintjean.com
▸ 1080 Saint Jean Street, Quebec
The Beast – Steakhouse
Photo courtesy of La Bête – Steakhouse
The beast doesn’t just refer to beef that’s dry aged in pink Himalayan salt for 35-65 days. It is also a competent team, both in the dining room and in the butcher shop and in the kitchen, that only wants to offer its customers the best. But… It must be said that the beast is also very good! Nine different AAA cuts are offered, all served with a pepper sauce, your choice of potatoes and vegetables. A children’s menu is also available, a great gift for a fun night out with the family.
▸ labete.ca
▸ 2875 Laurier Boulevard, Quebec
Charcoal Steakhouse
Photo courtesy of Le Charbon Steakhouse
Le Charbon is one of Quebec City’s premier steakhouses, if not the very first. Since 1999, this Old Port address has been a landmark for lovers of quality meat, simply grilled over maple charcoal. A chic and relaxed dining room, a relaxed atmosphere, a wine cellar that has everything to please the greatest wine lovers… Le Charbon is an institution in the making. Kids are welcome, too, with a menu starting at $8 including a drink and dessert.
▸ charcoal.approx
▸ 450, rue de la Gare du Palais, Quebec
Tommy Dion is a columnist/food critic and founder of the web platform and gourmet guide www.lecuisinomane.com