Steak at Brian's Butchery and Deli
Steak at Brian's Butchery and Deli
Steak at Brian's Butchery and Deli
Steak at Brian's Butchery and Deli
Steak at Brian's Butchery and Deli
Steak at Brian's Butchery and Deli
Steak at Café Paradiso
Steak at Metropolitain Brasserie
Where to get Steak
Comments

2009 Jul 6
I agree with Zym.. looks burnt Monty ;-) Maybe you need some more practice?

2009 Jul 6
haha this should have gone under the Brian's entry - i assure you the steak was a most excellent medium rare.

i get my grill going to 600F+ and sear quickly, leaving a nice crust. the blackened edge you see is merely fat, which was still buttery fantastic!

2009 Jul 6
Jealous monty? Looks like you burnt it to me :-)

2007 Jan 16
Forum thread on places to get steak: ottawafoodies.com/forum/95



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2006 Dec 21
It's interesting. Just for fun, I brought up menus from both Hy's and Al's. The prices are really not that much different, but from what I remember of the last time I had lunch or dinner at Hy's, the quality of the food and service was outstanding.

Perhaps it's worth a revisit to Hy's :)




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2007 Apr 28
The Bar Steak was perfectly cooked to a medium rare with exceptional precision. Unfortunately, it didn't have much flavour. The fries were really salty and that was awesome... for a while. This is probably the first time in my life that I feel I was given too many fries. The 1/2 fries and 1/2 salad option that tnt mentioned would definitely be the way to go!

This was an overpriced plate, at $26.99 + $4 (or was it $5) for the mushrooms.




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2010 Feb 14
All I can say...WOW!!

Its about time Ottawa started to have good food, and finally it does, STEAK. My new love!

-Fantastic Food
-Great decor
-Nice Staff
-...More Fantastic Food!

Check it out Ottawa!



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2008 Oct 28
Found a rare (at least from my experience, and pardon the pun) treat at Saslove's on the weekend: bone-in ribeye steak, aged at least 30 days.

The price difference wasn't that much over the standard, unaged variety, and it was so melt-in-your-mouth good and tasty.

I think I would have preferred them to be more thickly cut, since they were about three-quarters of an inch thick, but that's not a deal-breaker for me.

Also, Saslove's has hanger steaks. Sure, they're cryovaced, meaning you have to dry them out really well if you want a good crust on the outside. Sure, they may come from the States (the fellow at Aubrey's told me that hanger steak is a USDA cut, so it's difficult (illegal?) to produce here). But I don't care. If you've got side dishes (or lots of fries) you can feed three people for four bucks, and the taste and texture are fantastic.




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2009 May 16
...Absolutely the best steak that I have ever eaten!
I am not much of a meat eater so when I do have steak, I want it to be the best. Pete and Gus sells the most tender and tasty beef tenderloin in the city.
I buy all of my beef, chicken, pork and deli meat (many are cooked in the store) at Pete and Gus. They serve only the best quality with great pricing, friendly service, and even bake fresh bread & buns daily. Pete and Gus always smells of fresh baked bread or roast beef cooking in the oven. In addition to all this, Pete and Gus is always clean.

2009 May 14
We have bought plenty of things from Pete and Gus over the last couple of years with great success, but had never tried their steaks.

A couple of weeks ago, we bought New York strip steaks at Pete and Gus' for a BBQ we were hosting. At $11.99/lb. you would hope for a great steak, but we were less than impressed. These steaks were not very flavorful, and although cooked to only medium-rare, a bit tough. One thing I found odd is that the highest grade of beef that Pete and Gus stock is Canada AA.

Although we are eager to support this local business, we will not be buying steaks there in the future. Considering we can buy Canada AAA steaks at Costco which we have never had a complaint about for a cheaper price, I think that is the alternative we will continue with.

2008 Oct 27
"The Man" has been buying Steaks for the BBQ from Pete & Gus since the 1980s. He used to buy from them primarily when hosting a Summer BBQ and having Guests over... the rest of the time, purchasing his steaks from Loblaws.

This Summer however, all that changed. He began to find that the Steaks at Loblaws were much more tougher than they had been in the past... and it didn't seem to matter whether he bought from the self-serve area or directly from the Loblaws Butcher... he just wasn't satisfied with the quality he was receiving. Add to that, our latest interest in buying local vs mass produced, and it was only natural that we both ended up at Pete & Gus'.

The steaks here are not really any more expensive than the Grocery Store, but the quality is a lot better. Not a tough steak in the bunch. Sure the location is a little more out of the way (a stripmall at Jockvale & Cedarview), but the friendly and personal service has made up for the minor inconvenience.

And as an added BONUS with every steak bought the customer gets a FREE tin foil wrapped baking potato ready for the BBQ also.




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Jul 28
Best steak I've ever made. I picked up two dry-aged Porterhouse steaks and we were planning to save some for steak sandwiches the next day. Yeah, that didn't happen. SO delicious! I seasoned them a bit with Worcestershire Sauce and grilled over a medium gas flame until nice, then put them on plates next to a baked potato and salad. I let my steak rest a bit and ate the salad and potato first. The steak was just so good I ate it all. I only put a bit of salt on. I wanted to see how good it was. Well, it was plenty good.

At $20 each, I'm not going to be buying these every day. However, I much prefer to get these than to pay $40 for a sub-par steak dinner at a restaurant.

SO delicious.

2010 Jun 15
See my other post on just Brian's for more context - I was disappointed to discover that very little of the beef comes from O'Brien's. Only by special order. They are very proud to say they have been doing Alberta beef for some 27 years.

But I bought a couple of T bones anyway since I was already there, and cooked them up on the grill after work. They were tasty enough, though man it was something else getting used to grilling feedlot beef - flames everywhere from all the extra fat! Definitely not used to that with grass fed!

As far as the flavour goes I'd buy it again. But I won't likely be back for the beef anyway, simply because it is from Alberta. And expensive ($12/lb!) for a guy used to buying sides of beef from local farmers, at far less than that.

2010 Jun 14
Thanks for the update monty - Brian's is right near where I work, and I'll be far more inclined to go there now that I know where their meat comes from. In fact, i'm craving a steak right now looking at that picture of yours ... :-)

2010 Jun 13
cold smoked/BBQ'd bone-in ribeye

chef Obi - just realized i never followed up on your question. a lot of their beef comes from O'Brien Farms, iirc.

www.obrienfarms.ca/

2010 Feb 13
All I can say is wow. Best steak I have had. Can never eat supermarket steak ever again. And that was the small one. It may be pricey but it is well worth it.

2009 Jul 22
That is sweet monty!

2009 Jul 22
I have to give Monty props for not carbonizing this one =)

2009 Jul 22
monty as an apartment dweller with no access to a bbq I am suitably jealous! I am now off to wipe the drool off my keyboard-;)

2009 Jul 21
i proclaim this...the summer of monty!

2009 Jul 7
Much nicer looking Monty! Looks appetizing now =)

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2007 Nov 7
The Steak-Frites Paradiso was decent, although I asked for medium rare and it was more like medium *well* in most places. The absolutely thickest part was a good medium rare, so I didn't feel justified in complaining at the time.

Fried onions were a nice visual but didn't add much to the taste experience. In fact, combined with the frites and steak there was a bit of grease overload. But then steak frites is supposed to be a heavy meal. The Beaujolais demi-glace was good and made the steak interesting.




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2008 May 8
Re the dressing, I dont eat meat, but could live on their salad dressing, I complimented it to our server once and she mentioned that in fact they sell it by the bottle, Ill be picking some up for summer entertaining.

2008 May 8
Agree with Monty. The steaks aren't bad, but they're not $30 worth of steak.

2007 Sep 25
Very average food, at best. Better value out there for your money as far as steakhouses are concerned.

2007 Jan 6
I heard this from my friend and I found it funny. My friend's son (4th year at Queens) asked his mom for a steak place in west end. Her mom told him that the only steak place she can think of is Al's Steakhouse in Bells Corner. So, my friend's son went with his high school friend to Al's for dinner (just get together before he went back to campus).

When he came back home, his mom asked "How was the dinner?"

He told his mom: "Mom, service wasn't good. The place was expensive as well, around $30 for a steak dish! So, we just ordered one steak dish and shared that dish with my friend.".

Mom laughed: "No wonder the service wasn't good. What do you expect? One dish shared by two young men. If I was your server, I wouldn't think you guys would give good tips."




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2008 May 8
I hate to sound like a steak snob, but I love my meat:) We regularly BBQ and cook various cuts at home and have tried steak at many restaurants in Ottawa.

The Keg is very hit and miss. I like my steak rare to blue and I never order steak there anymore because I have frequently gotten overcooked meals or lots of gristle. I think because they are a chain, they do not get the best selection of meats and are not aged well. They also do not hire top end career chefs who pride themselves in excellent preparation of the meat. I now always stick with the prime rib and ask for the rarest piece when I go.

I have found that if you want a good quality marbled and aged steak you need to go to a smaller, higher-end restaurant (there are some that seem to have good relations with the better butchers and get priority on the better supply)...or a good butcher and cook it yourself. The Keg is not the place for quality. I go there with large groups because they can handle that, esp if a bit rowdier (eg. sports teams).

2008 May 7
Must have been a bad night - For a real treat if you like your steak med to med rare, try the Baseball Sirloin and have them cook it Chicago style ...it will be the best steak you have tried.

JDK

2008 May 7
Can I put a question out to the group? The last time I was at a Keg (in Toronto), I ordered one of the top sirloin cuts.

It was almost inedibly tough. I realize that the sirloin, especially the top cuts, are tougher, but I wasn't expecting it to have the consistency of shoe leather. And this was rare.

I don't go to steakhouses normally, since I just cook them at home, so I don't know if I should have complained about it or just expected it. Have other people had this experience, or did I get a bad night?

2007 Sep 20
The filets here are nice sized piece of meat, and that of adequate quality. I like the side of bernaise sauce.




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2007 May 5
Outstanding quality New York Striloin steak at a great price.



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2007 Jun 22
I can't comment on their oysters, but I had their angus steak in a pepper sauce last week. It was about $35 and fantastic. Much more flavourful than the the pepper steak at Hy's, presented in a more appealing way, and at 2/3s the price.