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Best of Toronto

The Best Steak Frites in Toronto

Posted by Derek Flack / December 15, 2014

steak frites torontoThe best steak frites in Toronto is all about simplicity. Meat and potatoes and nothing else, save for the occasional aioli. The bistro staple is done with a variety of steak cuts in Toronto, though flank and flat irons are the most popular. You can blow lots of money on beef in this city at any one of our better steakhouses, but the more casual steak frites can still be completely satisfying if well prepared. In fact, the lesser cuts commonly used in these under $30 dishes are chock-full of meaty flavour, easily coaxed out by a capable chef.

Here are the best steak frites in Toronto.

See also:
The best steakhouses in Toronto
The best steak tartare in Toronto

Le Select Bistro

Le Select Bistro

The cut is both small and novel, a 5oz. Alberta flap steak. In spite of its small size, the beef is tender and bursting with salty flavour on account of its good marbling. The accompanying caramelized shallots add depth to each bite, and the heaping dose of frites makes the $27.95 more palatable. More »

Beerbistro

Beerbistro

This flat iron steak has comes with onion jus that brings out the beefy flavour in a cut that's not terribly juicy but adequately tender when prepared properly, which is what you get here. Grilled to medium rare (unless you specify otherwise), the roughly 8oz steak comes with golden and crisp pommes frites accompanied by stout aioli. More »

Sidecar

Sidecar

The College St. eatery is one of a few in the city that serves the elusive "baseball" cut of top sirloin - a juicy, peppery hockey puck with a good, beefy taste. The Yukon Gold frites are classic - crispy little twigs cooked in canola, served with a smoky chipotle aioli, and a great deal at only $18. More »

Harbord Room

Harbord Room

The Harbord Room does most things well, so it's not much of a surprise that this bistro classic is also well executed. You might find the dish served with onion rings depending on the menu being used, but the steak is a well aged grass-fed striploin that brims with iron-like flavour. Whatever the side is, the steak will always steal the show here. More »

The Saint

The Saint

Smothered in onion crisps and served in a mini cast iron pan, this flank steak is invariably at medium rare and significantly juicier than one might expect for the cut and price. The fries are impeccable, served with a bone marrow aioli that's always gone too quickly. The duo will cost you $26. Should you want more steak, a striploin and frites is $41. More »

Jules Bistro

Jules Bistro

The steak at Jules is truly original - a flank steak cut along the grain, butterflied and opened up before being finished on a flat grill. Most chefs would try to hide the texture of flank, but this accentuates it - to marvellous effect. It's a generous platter, with a salad and ratatouille included along with Dijon and mayo for the frites. More »

Table 17

Table 17

The top sirloin steak at this Queen East restaurant is brimming with beefy, almost gamey flavour, thanks to a long wet-aging. The frites - Russets cooked in canola oil - come with a lemon mayo, and match the restaurant's rustic interior, twiglike and with a chip-like crunch. More »

Le Paradis

Le Paradis

This flank steak comes covered with a shallot-sauce that makes the dish. The beef is decent (and notably hormone and antibiotic free), well-seasoned and cooked to medium rare as it should be given the cut, but it's the mess made by the steak's juice and the demi-glace that gets diners excited for more. More »

Aft Kitchen and Bar

Aft Kitchen and Bar

This chimichurri-sauced, 10oz hanger steak is done sous-vide and then expertly seared and evenly-pink-on-the-inside - a nice preparation for this specific cut. The smoked cipollini onion garnish contributes a little sweetness when included in each forkful and here the fries get my full appreciation for their rich canola-oil infused flavour and crispiness. More »

Discussion

13 Comments

32teeth / December 15, 2014 at 04:01 pm
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The Westerly got left out.
Pretty decent.

http://www.thewesterlyrestaurant.com/iemenu.html
Welshgrrl / December 15, 2014 at 04:12 pm
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The steak frites w/ garlic aioli at the Rushton on St Clair W are pretty good too
72oz destroyer / December 15, 2014 at 05:31 pm
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Oh steak frites. The worst portion-price ratio on any menu.
Dom / December 15, 2014 at 06:01 pm
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Yo 72oz not all of us want massive super sized portions and can value the price of a great cut off meat. Cheers!
Zoli / December 15, 2014 at 07:11 pm
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RIP DELUX
Mr ORnot / December 15, 2014 at 07:52 pm
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A list like this without La Palette is not only not complete, it's also not credible.
Mr.A / December 15, 2014 at 08:27 pm
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Osgoode Hall restaurant. Trust me on this
Andy_Dick replying to a comment from Mr ORnot / December 15, 2014 at 10:52 pm
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Biurst outside your bubble!
Owe Diddy / December 15, 2014 at 11:35 pm
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\\Yo when I go somewhere and order steak frites. I expect a juicy fairly thick cut of juicy meat and hot/warm crispy frites
Ruths Chris replying to a comment from Owe Diddy / December 16, 2014 at 09:06 am
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Owe Diddy: I think I would like to eat where you eat! Sounds good to me!
Dejan / December 16, 2014 at 04:55 pm
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I would include "The Fifth" on Richmond on this list.....old freight elevator up to a rooftop terrace for a great steak
Alexandre / December 17, 2014 at 09:31 am
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when I see this list and I don't see velouté bistro , them fries with the truffle mayo is amazing , I love the rib eye steak
Jill / December 17, 2014 at 01:00 pm
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I second the fifth grill. Great cuts - one of my fav places.

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