Montreal Steakhouse Restaurants

For the perfect steak and the perfect steak house, you must begin with good-quality beef, the right cut and what we deem as the perfect Montreal steak house restaurant to find it.

A trick of the trade, using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavour. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices become concentrated, forming the appealing brown crust.

Choice cuts, Filet Mignon or Tenderloin - The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture. They're the most tender steaks you can buy, though not the most flavourful Fillet Steak is considered by most chefs as the best steak. It’s also the most expensive cut of steak. Providing it’s been trimmed properly, the fillet steak has very little fat and perfect for the health conscious. Our steakhouse restaurants are varied from the more posh landmarks to the laid back cozy night spots.