Best Steak in Edmonton: Alberta Beef and Steakhouses

The best steak in Edmonton begins with Alberta beef, and the city's steakhouses range from an upscale dining room beside Rogers Place to a historic bank turned fine dining room and dependable chains. Judge the beef, the cooking and the room, ask the server which cut they would order, and book early for game nights.

Not every steak needs a white tablecloth, so budget and casual options sit beside the upscale rooms. Whatever you choose, know your cuts, ask for sauce or butter on the side, and let the server say which cut the kitchen does best.

What makes the best steak in Edmonton?

Three things: the beef, the cooking and the room. Alberta beef is raised on prairie and foothill ranches and is graded in Canada by marbling. A good steakhouse says where its beef comes from, ages it for flavour and cooks it over high heat to the doneness you ask for. The room matters because steak is an occasion meal in Edmonton, and many people book for birthdays, business and hockey nights.

If you can, ask the server which cut they would order. Staff at a good steakhouse have a favourite. Ask about the aging, too: dry-aged beef is concentrated and nutty, while wet-aged beef is milder and more tender. Neither is better, but the difference is worth tasting once.

Which kinds of Edmonton steakhouse are worth trying?

Edmonton steakhouses come in a few kinds. Upscale rooms near the downtown arena and in hotel towers offer elegant dining rooms, cocktail bars and a long list of cuts, and suit an occasion. Steakhouse chains with several locations are a dependable and more affordable option for beef. Local independents tend to be smaller, with a short menu and a butcher's attitude to the meat. Online lists change from year to year, so check that a room is open and where it is before you go. Look at the menu online first: a good steakhouse names the cut, the weight, the grade and how it is aged, and a short menu usually means a confident kitchen.

Is there a Brazilian steakhouse in Edmonton?

Yes. West Edmonton has Brazilian steakhouses. Brazilian steakhouses, or churrascarias, serve skewers of grilled meat carved at the table, and you eat as much as you like until you turn a card to show you are done. The format suits a group and a big appetite.

Expect a salad bar, sides and several cuts of beef, pork and chicken. Pace yourself, because the meat keeps coming.

What is Edmonton steak and fish?

Many Edmonton steakhouses pair steak with seafood, a combination often called surf and turf. That makes sense for a mixed table: one person can order a steak, another a piece of fish and a third a lobster tail. Sauces such as béarnaise, peppercorn and red wine reductions are common.

If you are not sure what to order, a shared surf-and-turf is a dependable choice. Add a side of potatoes and a green vegetable. Edmonton diners tend to order generous portions, and a shared starter such as shrimp cocktail or a salad keeps the table busy while the steaks cook. Leave room for dessert if the restaurant is known for it.

How should you order a steak?

Know your cuts. A ribeye is rich and well marbled. A striploin, also called a New York strip, is leaner and firmer. A tenderloin or filet is the softest and mildest. A T-bone or porterhouse combines two cuts. Choose a doneness, and remember that medium rare is the most common recommendation for flavour.

Add a sauce or a butter if you like, and ask for it on the side. Most steakhouses serve sides separately, so order a few for the table.

When should you book?

Book early for Oilers games and concerts at Rogers Place. Restaurants near the arena fill early on Saturday game nights and major concert nights, so reserve a table, choose a different night or plan for an early seating. Weeknights are calmer, and a late reservation avoids the pre-game rush.

For a birthday or anniversary, mention it when you book. Many restaurants will add a card or a dessert.

What are the alternatives to a big steakhouse?

Not every steak needs a white tablecloth. Many Edmonton pubs, bistros and independent restaurants offer a steak frites, a sandwich or a burger made with Alberta beef. A good butcher shop will sell you a cut to cook at home. If you do, bring the steak to room temperature, season it well and sear it in a very hot pan, resting it for a few minutes before you cut it. That is most of the secret, and a thermometer takes the guesswork out of doneness.

For a burger instead, read the best burgers in Calgary guide, and for a neighbourhood plan, the downtown Edmonton restaurants guide. For the wider province, see Alberta food worth a drive. The Canada guides page lists more.

A steak is easy to remember, and hard to compare. With the Mosey app you can rate each cut, note the sear and the sauce and build an Edmonton list to share.