BEST STEAKHOUSE IN THE CITY
Dry Aged Meat
Montreal is best known for its smoked meat, a specialty imported by immigrant populations from Eastern Europe in the 19th century. As for aged meat, it was first made popular in the United States in the mid-20th century. Aging the meat makes it more tender, and the more time passes, the more tender and flavorful it gets. At Maggie Oakes, our meats are aged on average 45 days, which makes our reputation as one of the best steakhouses in Montreal!
COMPLEX AND UNIQUE
For dry aging, our pieces of meat are stored in open air in our aging chamber, fully visible from our dining room. This process allows the water to evaporate from the meat and by losing water, the meat loses mass and exhibits a more intense flavor concentration. This complex process is only offered on the best cuts of beef, including the tomahawk, porterhouse, t-bone, etc.
KING OF STEAKS
For many steak lovers, this might just be the best cut of beef you can have. The real secret to Porterhouse popularity? It’s a two-in-one steak – you’ve got both the filet mignon and the New York strip. You just can’t go wrong with this type of meat. It’s no coincidence that our dry-aged Porterhouse is the talk of the town! Interested?
The T-Bone is a sirloin steak that is a particularly tender and flavorful piece of meat because its bone gives it tons of flavor. This piece of meat combines part filet mignon and part striploin. That’s why it’s so enjoyed by meat lovers. Get your steak knives ready!
AN ICONIC PIECE
The entrecote is often chosen by good steak lovers. It is not, as the name might suggest, a piece of meat located between the ribs. It is made from the same piece as the prime rib, but boneless. Tender, tasty and marbled, the entrecote is characterized by short fibers.