By Steven Sandor, Cory Schachtel | February 28, 2023
Last year, this spot finished third on our Best Steak list. But, Barbacoa’s reputation is growing and, this year, it moves to the top of the list. And, for good reason, too. As you drive up to this spot in a Spruce Grove industrial park, you can’t help but be intoxicated by the scent. The wood-fired grill is where the magic happens, and this is where the cuts of meats transform into the best steaks you will find in the region. If you’re feeling brave, the 40-ounce Tomahawk steak is on the menu, calling your name. But, whether you go for the seven-ounce tender-loin or the market-value Wagyu beef, the birch-wood grill is a game-changer. — Steven Sandor
Yellowhead Industrial | 470C South Ave, Spruce Grove | 780.571.1717 | barbacoa.ca
Hayloft Steak + Fish
Paul Shufelt’s newest endeavour sources its beef from Jeff and Coralee Nonay’s Lakeside Farmstead, in Sturgeon County. I had an eight-ounce sirloin — which was thick, red, and deliciously charred in just a few spots — topped with B.C. prawns and Chaga Cheddar (another Nonay product) Mashed Potatoes which had just a bit of spice to them.
Close watchers of the Best Steak category will notice a two-thirds changeover from last year’s list. And in a steak-happy city in a steak-filled province, there’s no guarantee of no change next year. But we wouldn’t bet against this farm-chef combo. — Cory Schachtel
What’s the best side dish for a good steak? Whiskey, of course. So, at DOSC, I opt for the rib-eye, served on top of a potato puree, and a smoked Old Fashioned. The smoking glass is brought to the table, and the server pours the cocktail in front of my eyes. That’s a solid start, and then the steak arrives, cut into slices so I can see that it’s been perfectly cooked. The fatty bits melt in my mouth, and the crisp bits from the grill are, well, smoky good. I made the mistake of coming here before an Oilers game, so, after this darn good meal, I hope that I don’t nod off in my seat. — Steven Sandor