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Best Dry-Aged Steak in GTA?

g
ghetto_scarlem Nov 20, 2007 01:36 PM

I am not really a steak connoisseur by any means. Usually those high-end steak places are too expensive for me. However, on special occasions, going to a steak place would be nice.

I just came back from a trip out of town, where I tried dry-aged steak for the first time. It was like $55, but very good.

I was wondering if there was a place in the GTA where they serve really great dry-aged steak. And also, what the approximate price would be.

I have read various articles/reviews that Cumbrae's has the best steaks (when you want to do it yourself). What about restaurants?

  1. JamieK Apr 14, 2008 04:27 PM

    . . .

    -----
    Bigliardi's
    463 Church St, Toronto, ON M4Y2C5, CA

    1. jfranklin Apr 14, 2008 02:25 PM

      I vote for Bigliardi's Steak House on 463 Church Street. They make the best Steak au poivre in the country! ... and you can cut it with a spoon.

      Check 'em out. There's even pictures on the wall of George Bigliardi with the pope. Now that's class! This place has my vote 100%.

      -----
      Bigliardi's
      463 Church St, Toronto, ON M4Y2C5, CA

      1. d
        Duckfat83 Nov 23, 2007 03:00 PM

        There are many restaurants in the city that uses Cumbrae's products. I know if you go to there shop they would probably let you know of a few places. I believe Jamie Kennedy's restaurants use Cumbrae meats.

        2 Replies
        1. re: Duckfat83
          OnDaGo Nov 24, 2007 06:40 AM

          But I would rather go to a place where they age thier own meat as the chef can watch over and control it. That is why almost everyone serves "28" day aged (can be baiught at Cumbras) but only the top places serve 45 - 60 day aged meat.

          1. re: OnDaGo
            t
            thekiddiot Apr 14, 2008 02:09 PM

            Don't know about N$$ but I know that Chef Mark loves dry aged US prime. As far as Ruths Chris goes..............100%!!!!!!!!!!!!!!!! there meat is wet aged.

        2. m
          MindGrinder Nov 22, 2007 11:53 AM

          Haha - I love the term Dry\Wet Aged - why not controlled rot?

          Now I need some steak.

          1 Reply
          1. re: MindGrinder
            e
            embee Nov 22, 2007 06:07 PM

            Well...someone did market a wine called "Rotting Grape" a few years ago but, unfortunately, it wasn't well rotted.

          2. s
            salad lad Nov 21, 2007 07:59 PM

            most of the "top" steakhouses serve dry-aged beef in Toronto
            N44 is good, Barberian's, the Fifth
            Jacob's and Co also had the best in recent memory
            check out what style of restaurant you want to go to: some are old school and stuffy, some are hip and elegant

            1. jayt90 Nov 20, 2007 03:58 PM

              In a recent report in the Keg thread, cybergod says that Starfish has steak/frites, (Cumbrae rib eye) for $30. Now that is a bargain!

              1 Reply
              1. re: jayt90
                c
                cybergod Apr 14, 2008 08:15 PM

                Starfish switched suppliers in the last few months apparently, due to "cost" issues with putting a Cumbrae steak on the menu for $30 (not surprising, but disappointing). However, I had the steak at Starfish again recently, and it was still very good (it's also dry aged, didn't get the name of the supplier).

                In addition to their standard 30+ day aged steaks, Cumbrae's also often has some extra-aged (40+ days) beef in the back room. It's really, really good!

              2. Charles Yu Nov 20, 2007 03:18 PM

                All good high-end restaurants serve dry-aged beef. In fact some of them pride themselves on not only serving dry-aged beef but the 'number of days of dry aging'. Typically 28 days or more aging are needed for really tender and flavourful outcome. N44 get their dry aged US prime from Bruno's and are very good. However, one can get equally fine dry-aged steaks at Barbarian, The fifth, Mortons, Ruth Chris, Harbour......etc
                Enjoy!!

                3 Replies
                1. re: Charles Yu
                  e
                  embee Nov 20, 2007 03:29 PM

                  Charles Yu:

                  How sure are you of this info?

                  It was my impression that Bruno's doesn't sell dry aged beef and that Morton's doesn't serve it. I also wonder about some of the others.

                  1. re: embee
                    Charles Yu Nov 20, 2007 03:57 PM

                    Pretty sure about the Bruno's/N44 dry-aged beef connection. Morton's in the States serve dry-ageg, may be not in TO, but steak in TO still OK. If in doubt head over to Splendido. I know chef David Lee get his beef from Cumbrae and Cumbrae dry-aged their's in a glass windowed cooler for all to see. .

                    1. re: embee
                      r
                      rld Nov 22, 2007 11:50 AM

                      A butcher at the Richmond Hill Bruno's did tell me they supply the dry aged beef to North 44. This was a few years ago, so it may no longer be the case.

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