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Sharing a steak in Toronto steakhouses

DH's birthday is coming up and he has indicated he would like to go to Jacobs and Co.
I've browsed the menu online, and all the steaks that he (or I) would most likely order are HUGE, as in 32oz or larger.
I myself would barely be able to finish 8 to 10 oz of steak (especially in addition to the tableside caesar which I heard is a must as well as maybe a couple of other sides -- DH is fond of mushrooms in particular).
However, I'm not that interested in the tenderloin or striploin, which seems to be the only cuts which are a reasonable size (for me, at least).

Would it be considered extremely gauche if we shared a steak?
It's not so much the cost (it's a birthday meal so we will splurge -- though I don't know if we would splurge for the wagyu cuts - and in fact the one steak would cost more than if we ordered 2 separate smaller cuts) but the excessive amount of food that I know will not be finished.

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  1. its' not gauche at all. I'm pretty sure the wait staff knows that if you are ordering anything over 12 oz, that it will be shared. I shared an 18oz australian wagyu and it came cut up in a large cast iron skillet. It was delicious by the way...easily best meal I have ever had!

    1. I'm in the same position as you - I often dislike the smaller cuts of meats that are offered and much prefer to share a larger cut among 2 or 3 people. I don't think it's gauche at all and I routinely do this at all kinds of restaurants, not just steak houses. Who eats a 32 ounce steak on their own? Order the steak you want, throw in a couple of sides or a salad, a bottle of wine and enjoy your celebration.

      1. Just a comment that I am surprised that a steakhouse offers only two cuts at under 2 pound weight and a variety over that weight.

        this is really outside of my experience. Grow 'em big up in the great white north, eh? Out of curiosity, what cut will you be ordering and what other 2+ pounders are offered?

        1 Reply
        1. re: FrankJBN

          Menu changes daily, but would most likely order a bone-in ribeye.

          http://www.jacobssteakhouse.com/

        2. I have split a steak at many places. Trust me you will not be the first or last to order one steak between two people. I have never been to Jacob & Co, but I have been to almost every other steak house in Toronto and none of them have had a problem with splitting a steak.

          1. We go somewhat regularly to Jacobs and Co. We usually go in groups of two or four. And we always share steaks. If there are four of us, then we usually get three steaks and ask for the steak to be carved. The steaks will be rested and sliced for sharing.

            You can also ask for the Caesar salad to be shared. We have done 1 order for 2, 2 orders for 3 or 4, depending on how hungry we are. Just let them know when you order.

            1. Share away! I mean, they've had 56 oz steaks on the menu, I think....I know people who go in and just have a salad, they don't care. I think that as long as it's not an all-you-can-eat or buffet type restaurant, no restaurant cares if you share food.

              1 Reply
              1. re: canadianbeaver

                Yes, no problem at all. It is fun to order several steaks and see the difference in the flavour of each. When we do this, we ask that they be served sliced in 5 minute intervals, from the least to most rich (or aged). In this way you don't have a steak or two sitting cooling while you are enjoying the first steak. At a place like Jacob's this request is cheerfully honoured.

              2. I don't know if it's just me but usually when my wife says she can't finish her own steak and wants to share, I privately sigh. Not that I don't like sharing but hey, it's a steak. I usually end up being told not to eat so much red meat, lol. As well, I like mine between rare and medium-rare (more rare, bleeding) which she doesn't enjoy as much, so the steak usually ends up more cooked ('sigh'). That being said, with 32 ounces, all should be well with the world.

                I've had the Jacob's pre cut in the past but asked this time that it be left intact as I enjoy cutting it myself with bone in. And I took half of it home for next days lunch and dinner.

                 
                 
                 
                 
                 
                 
                 
                 
                 
                 
                 
                1 Reply
                1. re: Yimahaji

                  Forgot to mention that I ordered the 25 oz USDA T-Bone.

                2. My SO and I go i n there all the time - and order the same thing. We split a caeser salad, 16+oz ribeye, and a couple of sides. We're treated very nicely by everyone there, all the time. It's not 'gauche' at all. She usually only has 1 or two slices - so there's no sense in her ordering her own steak.

                  1. thanks all!

                    @yimahaji - those pics are making me drool :)

                    1 Reply
                    1. re: LearningHow

                      Thank you! :)
                      Shame on me, forgot to mention that at those times when we did split a steak, it was no problem at all with staff, whether here or other steak places around town. At those times, it was usually a large bone-in rib eye with huge shrimp cocktails to start with and asparagus and mushroom sides.

                    2. How was your experience at Jacobs?

                      2 Replies
                      1. re: Yimahaji

                        Sorry I just saw this!
                        DH's birthday is just after Christmas, but due to a bout with the flu (first DH, and then me), and then other engagements coming up, dinner at Jacobs has been postponed until the end of this month.

                        1. re: LearningHow

                          I really do hope you get a chance to try them out. I've enjoyed their cuts each time I've been there. Haven't had a bad meal there ever.

                      2. question for those of you who have been ordering the ribeye at Jacobs:
                        Do you usually order the USDA or the Canadian Prime?

                        15 Replies
                        1. re: prima

                          I've been ordering U.S. cuts rather than Canadian since I have a recent impression that the Canadian system fails regularly.

                          1. re: prima

                            I always order Canadian when I have the choice. I like to think it is the small decision about our food chain that can add up if enough people make them. Ok off my soapbox!

                            The bone-in large ribeye is prefect for sharing and really delicious!

                            The only time I don't order Canadian there is when I want Wagyu flat iron which is also truly tasty!

                            1. re: prima

                              I always order Canadian as long as it didn't originate in Alberta.

                              1. re: Googs

                                My fav CDN beef at the moment is the PEI beef being served at The Saint. Soooo good! And great value for money IMO.

                                1. re: JennaBean

                                  If you like that, St Jamestown Steak & Chops carries PEI steaks.

                                  1. re: Googs

                                    On Parliament just north of Carlton?

                                    1. re: JennaBean

                                      Yes'm. I usually lunch on the deli side then grab dinner from the butcher side. They're a pretty good provisioner as well, so you can build an entire dinner from their wares. Fruits and vegetables as good as, if not better than, going to the SLM. Nice olive oils, etc.
                                      http://www.steakandchops.ca/

                              2. re: prima

                                Usually Canadian, but either are good. Their US providers are no slouch (nothing like you'd find at Mortons or Ruth Chris, for example).

                                1. re: justxpete

                                  But why buy US when you can support CDN when the taste and price point are similar. I fully believe in supporting the CDN economy whenever possible.

                                  1. re: JennaBean

                                    I support the Canadian economy in many other ways than just the occasional steak - it causes me no guilt when I have a steak from the US. :)

                                    1. re: justxpete

                                      I'm fully ridiculous on this front and I'm fully aware but i'm die hard! When there's a CDN option that i think is comparable I just can't buy anything else.

                                        1. re: JennaBean

                                          In the past I've always ordered Canadian beef with the belief that our inspection system was superior to the U.S. system. Unfortunately, since Mad Cow, Maple Leaf and the (recent) Alberta Abbatoire contamination incident, I know longer have faith in the Canadian food inspection system.
                                          If only there was a system of verifying the farm to plate pedigree of beef the way restaurants in Toronto are graded....

                                          That being said, my friend sticks to the Wagyu, and I've never had a bad steak experience there and would enjoy any and all of them.

                                    2. re: justxpete

                                      I've never been to Morton's or Ruth Chris, so I don't know what I'd find there! :-)

                                      1. re: prima

                                        You're definitely not missing anything. :)