Chuck’s Steakhouse Ribeye (Food of the Week)

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Steak Banff

Chuck’s Steakhouse lived up to their "Alberta Beef Experience" promise.

Banff is far better known for outdoor adventure than food, but I did have one strong dinner at Chuck’s Steakhouse, an ambitious meat-focused destination on the second floor of a mountain-facing downtown building. Banff Hospitality Collective founder Mike Mendelman took over in 2016, replacing a 35-year-old institution called Le Beaujolais. Now the space houses blue-grey and wood walls lined with decorative cowboy hats, arrows, cleavers, and steer skulls. They tout themselves as “The Alberta Beef Experience,” preparing “ranch-to-table” cuts dry-aged in their fridge. A detailed paper placemat details info on the Calgary Stampede, Alberta Beef, key stops along The Cowboy Trail (Provincial Highway No. 22). We also learn about Chuck, a “born and raised Albertan” and his beloved dog Blu.

Chef Sal Polizzi, Mendelman’s longtime culinary lieutenant, grills steaks over hardwood and mesquite before they’re finished under an 1800-degree broiler, basted in butter, sliced and served on a wood platter.

I ordered Hand Select Alberta Prime New York Steak and Benchmark Farms “Natural” Ribeye, but preferred the 16-ounce, 28-day, dry-aged ribeye ($65). The rosy, beautifully seared steak had higher fat content and rich, concentrated beef flavor.

Chuck’s Steakhouse Ribeye (Food of the Week)


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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