The beef striploin is the most grown-up plate on our menu and the one that turns a casual breakfast-and-lunch restaurant into a dinner destination. Striploin has the balance people want in a steak: enough marbling to stay rich, enough structure to hold a proper crust off the grill.
We season it simply, because a good cut does not need to be buried, grill it to the temperature you order, and let it rest so the juices settle instead of running across the plate. Served with sides, it is a full dinner in a room that still feels relaxed enough to arrive in jeans.
Cooked the Way You Ask
Tell us rare, medium rare, medium or well done and that is how it comes. The grill is hot enough to build a crust quickly, and every steak rests before slicing so the first cut is juicy rather than dry at the edges.
Rounding Out the Plate
Sides and a soup simmered in-house that morning turn the steak into a full dinner. If the table is split between steak and burgers, the triple beef patty cheeseburger keeps the beef theme going, and the BBQ chicken pizza handles the sharers. See the full menu before you come in.
Steak Dinner in Southwest Edmonton
We are at 741 Daniels Way SW, easy to reach from Chappelle, Desrochers, Allard, Rutherford and Heritage Valley Town Centre — an unfussy neighbourhood steak dinner without the drive downtown.
