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Revolving Dining Room offers award-winning continental cuisine, with a legendary view.

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Observation Deck offers a spectacular 360 degree view of the entire city including the Falls.

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Summit Suite Buffet serves up lunch and dinner 775 feet above the Niagara Falls.

Meat the Skylon Tower: A Cut Above the Rest

Beef Lovers know exactly the cut and temperature they’re looking for, but where did they learn about the different cuts and how to choose? How many of you have ordered chicken instead because you couldn’t be sure what you would be ordering? We asked our expert Chefs from the Skylon Tower’s Revolving Dining Room to give us the run down.

Beef Tenderloin

Also known as Filet Mignon or Chateaubriand, Beef Tenderloin is considered the premier cut of steak. As the name suggests, it is a tender cut, very lean with a fine-grained texture and buttery, mild flavour. It is typically more compact, thick but smaller in size compared to other cuts.

The Skylon Tower serves a delicious Filet Mignon Béarnaise: eight ounces of beef tenderloin served with red wine and béarnaise sauces; pairs with Hillebrand Trius Merlot.

New York Strip

Often referred to as Top Loin or Striploin, New York Strip has that juicy beef flavour you’re looking for. Usually served boneless, this cut is known for the slight marbling throughout the cut as well as a strip of fat along the side, keeping the meat nice and tender while it’s grilled.

A favourite at the Skylon is our Certified Angus New York Striploin Steak Marchand de Vin: twelve ounces of pure steak goodness, well-marbled, aged to perfection, and grilled to your liking; pairs with Inniskillin Cabernet Merlot.

T-Bone

The T-Bone Steak is named for the T-shaped bone that runs through it. A larger cut, the largest T-Bones are often referred to as Porterhouse Steaks.  With a more generous portion of marbling compared to the New York Strip, this cut is quite tender and buttery, with a rich beef flavour. T-Bones are a treat for any steak lover!

The Skylon Tower takes it up a notch with our 14 ounce Veal Loin T-Bone: the finest milk fed white veal, topped with a medallion of infused butter and pink peppercorns; pair with Creekside Syrah.

Prime Rib

Sometimes called Ribeye, this particular cut is served both with the bone and boneless, depending on the chef.  Of all the cuts mentioned so far, the ribeye contains the most fat marbling throughout. The centre of the steak is a fine grain meat, while the outer parts are less dense with more fat. 

The Skylon serves up 12 ounces of Roast Prime Rib of Beef au Jus.  Rubbed with coarse salt, slowly roasted to your liking, accompanied by a horseradish cream sauce, this meal pairs with Inniskillin Cab Merlot.

Leave the Grilling to Us

Learning to cook these fine cuts can be tricky and expensive. Relax and let our Chefs at the Skylon Tower’s Revolving Dining Room grill a perfect steak for you while you savour one of the best views Niagara Falls has to offer! Contact the Skylon Tower to reserve your table today.

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