By Cory Schachtel, Katrina Turchin, Steven Sandor | March 1, 2022
Call me a child, but I like when my steak is pre-cut for me. It’s also a good way to show off just how perfectly a chef can cook a strip of Alberta beef, which Ryan Hotchkiss does with Bündok’s grilled striploin before placing it on a thick layer of black garlic butter.
Even decent steak places struggle to cook “rare” in a way that doesn’t require extra bites of what’s become a chewy mess in your mouth. But Bündok brings it: 10 pieces of brown-edged, pink-in-the-middle meat that are easily incised by tooth or blade, with layers of fat running down the edges (it’s like a mini-steak dessert with every slice).
“Best Steak” in the capital city of a largely steak-based province is no small feat, and there is plenty of competition. The other nominees may not be far off, but right now, Bündok is best. – Cory Schachtel
The decor and table settings are modern, the French-inspired menu is selective, but there’s no pressure to wear your finest clothes. The Marc is great for an evening out and is known for having one of the best steaks in Edmonton — the Entrecôte Frites, which comes with a grilled 10 oz. ribeye steak, foie gras butter, frites and truffle aioli with arugula salad. The steak was juicy, tender and flavourful. The frites were crispy and the arugula salad was fresh and complimented the steak. – Katrina Turchin
#100 STERLING PLACE, 9940 106 ST. NW, 780-429-2828, TheMarc.ca
I’d pick Ron Swanson up at the airport and immediately drive him out to Spruce Grove, to this steak emporium located in an industrial park. He would be in a bad mood, having to be in a socialist country like Canada. But, once we sat down for dinner, I’d order him a “Playing With Fire,” an Old Fashioned served under a smoke-filled glass dome. Then I’d order a tenderloin, and I’d ask for the blue cheese butter slathered on top. I would tell him, as manly steak places go, you really can’t get manlier than Barbacoa. I have a feeling he’d ask for the biggest market cut on the menu. It would be meat heaven. Of course, Lagavulin is on the Scotch menu. See you soon, Ron! – Steven Sandor
470C SOUTH AVE., Spruce Grove, 780-571-1717, Barbacoa.ca
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This article appears in the March 2022 issue of Edify