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Staff Picks: 10 Steak Houses with Staying Power

Harbour Sixty's surf and turf of bone-in rib steak and black tiger shrimp

When it comes to steakhouse fare, there’s less of an emphasis on panache than on quality cuts of beef, subtle seasoning and perfect grilling. The menus at these 10 Toronto meateries are therefore bound to have some similarities, but each place does things a little bit differently, and they all dish out worthwhile meals.

The Barberian family has been offering the finest in steakhouse hospitality since 1959. Their meaty menu features top sirloin, filet mignon, New York sirloin and Porterhouse steaks. If you dare to dream that you can grill just as well as this restaurant’s seasoned chefs, take home a jar of their signature steak seasoning. 7 Elm St., 416-597-0335.

David Duncan House
Sizable cuts of aged, corn-fed Midwestern beef are charbroiled just the way you like them inside this historic house north of downtown. For a meal that’s a little more than beef, try the Steak Neptune—the house take on surf-and-turf featuring a butterfly filet mignon topped with crab meat, asparagus spears and Hollandaise sauce. 125 Moatfield Dr., 416-391-1424.

Harbour Sixty
This truly opulent steakhouse in a heritage building boasts a luxurious interior and serves up thick cuts of USDA Prime beef, as well as a fishmonger’s dream of the finest available seafood. The slow-roasted prime rib is an excellent alternative to traditional steak, while the double porterhouse is a favourite of lottery winners and corporate expense-card holders. An enormous wine list features 1,100 selections. 60 Harbour St., 416-777-2111.

Feast on Canadian Prime steaks in this refined but never stuffy dining room located smack dab in the Financial District. Hy’s signature sauces accompany some of the cuts, like the “Only” New York strip steak, which comes prepped with the restaurant’s specialty steak sauce, and the peppercorn steak served with a house-made brandy and green peppercorn sauce. 120 Adelaide St. W., 416-364-6600.

Jacobs & Co.
Seafood restaurants have lobster tanks. This steakhouse has a climate-controlled, glass-enclosed dry-aging room so you can have a look at your prospective dinner before it hits the grill. The menu features an international lineup of steaks: Canadian Prime from Alberta, USDA Black Angus from Nebraska and Wagyu beef from Australia’s Oakleigh Ranch. 12 Brant St., 416-366-0200.

Morton’s The Steakhouse
With over 75 locations worldwide, there seems to be an international consensus that Arnie Morton and Klaus Fritsch, the co-founders of Morton’s, knew their way around a steak. The chain’s Yorkville location counts double-cut filet mignon, porterhouse, double porterhouse and Chicago-style bone-in rib-eye among its myriad offerings. 4 Avenue Rd., 416-925-0648.

Relax in a tan leather chair while your dinner cooks in this steakhouse’s infrared broiler. The 24-ounce rib-eye comes bone-in with olive oil mashed potatoes, and the New York striploin is finished with a mushroom ragout and paired with roast herb fingerlings. In the interest of equality, the restaurant also features a substantial menu of vegan-friendly fare. Windsor Arms Hotel, 18 St. Thomas St., 416-921-2921.

Ruth’s Chris Steakhouse
Aged, corn-fed steaks are hand-cut extra thick and served sizzling at this award-winning classic steakhouse. Signature chops include the well-marbled USDA Prime rib-eye and a full-flavoured T-Bone. If you’ve got room after dinner, end the evening with their bread pudding with whiskey sauce. Toronto Hilton, 145 Richmond St. W., 416-955-1455.

The Fifth Grill
A private elevator takes you to the warehouse rooftop that houses this restaurant, which showcases a heated, year-round patio that offers spectacular views of downtown Toronto. Ambience aside, the steaks are simply sumptuous, like the filet mignon with Béarnaise sauce, and the dry-aged 14-ounce boneless rib-eye. 225 Richmond St. W., 416-979-3005.

Tom Jones Steakhouse
Oak paneling, a piano bar, gas-burning chandeliers, a wood-burning fireplace—this tucked-away steakhouse is brimming with old-school class. The grilled fare is equally refined. Splurge on a filet mignon and lobster tail pairing, or delve into the roast prime rib au jus. 17 Leader Lane, 416-366-6583.

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