blogTO listed their favorite steakhouses today. I’m glad a few of my favorites made it to their list, including Carmen’s and Hy’s. I’ve been meaning to check out Jacob’s. Full list is on their website including reviews for each place.

• Barberian’s
• Harbour Sixty
• Jacobs & Co.
• Hy’s
• The Fifth Grill
• The Tulip
• House Of Chan
• The Octagon
• Tom Jones
• Carman’s
• Senior’s
• Bardi’s

Tonight I got the chance to cook for a friend. She wasn’t very specific in what she wanted so I combined a recipe that I got off of Guy Fieri from Food Network. He placed a nice skirt steak on a 4-herb chimichurri. Instead, I used a sirloin steak, also cut on the bias, and served on top salsa verde – a variation of traditional sasla verde and his 4-herb chimichurri. The picture isn’t the best since i put the steak on a bed of salsa verde, but I’ve been experimenting with the D90 and the picture came out really well. Here’s the recipe:

• sirloin steak
• lemon juice
• garlic
• cilantro
• congac
• salt and pepper
• olive oil

1. Marinate the steak in lemon juice, chopped garlic and cilantro, salt and pepper lightly oiled with olive oil.
2. Get the grill pan on medium high heat and sear both sides for 1 minute. Finish cooking in the oven until desired doneness is reached (I prefer rare for this).

• salt and pepper
• olive oil
• basil
• parsley
• oregano
• garlic
• green onion
• capers

1. Roughly chop all ingredients except olive oil. Add to food processor and pulse quickly while drizzling olive oil until it’s smooth but still has some rough consistency.
2. Serve on top of steak after slicing it on the bias.

I saw this recipe on Roger’s TV show this week and gave it a shot myself, with a few exclusions because I was crunched for time. Served with some sauted spinach that had a dash of sesame oil.

Is the best steak in town from one of the popular steakhouses in the city? No….

Cumbrae‘s offers a superthick (almost 2 inches) 30-day aged ribeye that has the rib bone still in it. My brother and I cooked it rare on a charcoal grill after prepping it with only salt, pepper and olive oil. Delicious!

Next I’m going to try Ontario-raised Wagyu steaks…