Richly marbled and perfectly cooked steaks are some of life's greatest pleasures. Thankfully, Los Angeles has no shortage of fantastic steakhouses, with top-tier restaurants serving solid cocktails and tasty sides in addition to all the grilled red meat. From classic chophouses to modern beef palaces that serve dashes of Japanese or Brazilian flavors, here now are 18 feast-worthy steakhouses in Los Angeles.Read More
18 Feast-Worthy Steakhouses in Los Angeles
Look no further for properly cooked meat, satisfying sides, and well-made drinks
Golden Bull Restaurant
Santa Monica’s enduring Golden Bull still serves stellar chops in an old-school dining room with serious Mad Men vibes, complete with stiff drinks and friendly service. Golden Bull is also one of the few places on the Westside that serves prime rib roast nightly.
American Beauty has become a busy Westside option for steak lovers, thanks in part to the Rose Avenue restaurant’s ample outdoor seating and striking midcentury look. Stop in for cocktails, dry-aged porterhouses to share, and other rich options like glazed baby back ribs or grilled lamb chops.
Terra at Eataly L.A.
Tucked all the way on the top floor of Eataly in Century City, Terra feels like a sprawling party every night of the week, perfect for soaking in the waning sunset hours with coworkers or friends. Right when you walk in, a gigantic grill spits off smoke and flavor to help set the tone. At the table, start with burrata, grilled bread, and salads before setting off to grilled fish and meat skewers. There are at least three steaks every night, starting with the smaller but flavorful culotte bistecca or bone-in tagliata, cut thin and served on a cutting board. Or opt to go big with a 45-day dry-aged wagyu tomahawk that should feel the entire table. Be sure to finish with the amazing tiramisu or the tableside gelato cart.
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This throwback restaurant from Hans Rockenwagner and Josiah Citrin has managed to stay open much longer than originally intended thanks to a redevelopment project that will end up demolishing the building in a few years' time. Until that happens, this popular Frank Sinatra haunt will serve grilled steaks and other old-school dishes in one of the darkest dining rooms in town.
The Arthur J
This midcentury modern steakhouse from Manhattan Beach restauranteurs Mike Simms, Chris Simms, and chef David LeFevre relies on a white oak grill to deliver delectable steaks to the South Bay. Meaty options fall into two primary categories — USDA prime and certified Angus — though one can also score a deluxe Japanese wagyu beef rib-eye cap. Though it isn’t a steak, the Wednesday night veal parmesan special is one of the best versions in town.
Steak 48 Beverly Hills
A flashy steakhouse in Beverly Hills? The addition of yet another steak spot in LA’s richest area shouldn’t raise any eyebrows, but this one, coming from Mastro’s founders Jeffrey and Michael Mastro, marks a big homecoming. The Mastros (the family, not the restaurant) debut their upscale steakhouse with incredible seafood towers, hulking grilled chops, and a cadre of decadent sides like corn creme brulee. A great celebration spot for those who insist on steak for their special meals.
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CUT by Wolfgang Puck
Wolfgang Puck has had his finger on the pulse of luxury for more than three decades, and CUT is his minimalist masterpiece, now expanded to eight locations worldwide. Puck’s original outlet, located in the back of the Beverly Wilshire hotel, features an exhibition kitchen, wood tables without tablecloths, and art-lined white walls. No matter the source or cut, all of the meat is grilled over hard charcoal and finished in a 1200-degree broiler.
While this Beverly Hills restaurant has steak, Matū doesn’t like to be limited to being called a steakhouse. Choose between four set menus featuring different cuts of grilled New Zealand wagyu from First Light Farms, each of which includes sides and a salad. There’s also a fantastic lunchtime cheesesteak available (it’s also served at the bar only in the evenings). The ambience is sleek and modern, making it an underrated place to have seared beef in steak-heavy Beverly Hills.
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A West Hollywood branch of Josiah Citrin’s original Venice restaurant, Charcoal Sunset takes the chef’s fine approach to the steakhouse format. Citrin, who has three combined Michelin stars at his Santa Monica restaurants Mélisse and Citrin, brings a refined touch to things like tuna tartare, chopped salad, smoked lamb ribs, and Dungeness crab pasta to start. The steak menu should appeal to all stripes of meat lovers, but the house dry-aged ribeyes are the way to go, nicely seared from a wood fire and served on silver platters for a luxurious feel.
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The Rex Steakhouse
Tucked deep down south in Redondo Beach, this elegant steakhouse does all the right things in terms of meat: wood-fried chops seared well on the outside and juicy on the inside. Chef Walter Nunez assembles a crowd-pleasing menu of steak tartare, wedge salad, tagliatelle with duck ragu, and branzino. The steaks don’t boast an age statement but are almost all prime grade, such as bone-in Kansas City strip or a shareable porterhouse. Stellar sides like roasted wild mushrooms or fried baby potatoes will make sure no one leaves the table hungry.
ABSteak by Chef Akira Back
Akira Back reopened his Korean barbecue spot as less of a steakhouse and more of a classic KBBQ with banchan, traditional Korean starters, and even spicy tofu jjigae. The meat quality, often prime grade or wagyu, and sometimes even house dry-aged, is among the best in the city right now. The upscale service and vibe make this more of a special occasion Korean barbecue the exceeds the overall experience of most places in Koreatown.
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H&H Brazilian Steakhouse
Henrique Huyer set out to beat his former employer, Fogo de Chão, with higher quality meat and a more impressive salad bar with H&H Brazilian Steakhouse, originally opened in Downtown and later expanded to a huge space on the ground floor of the Beverly Center. Here, the meats are grilled and seasoned as any proper Brazilian would expect, and the salad bar features organic ingredients across the board. A fixed dinner price means all-you-can-eat picanha and garlic beer alongside sauteed collard greens, feijoada, farofa, and vinaigrette.
Carlitos Gardel Restaurant
Carlitos Gardel features Argentinian-grilled USDA prime steaks at prices that are exceptionally reasonable. Opt for the parrillada plate as a first-timer, since it comes with skirt steak, short ribs, sausages, and sweetbreads for a sampling of all that’s grilled and glorious. And don’t forget the chimichurri.
This Italian-style steakhouse remains a destination for the bistecca fiorentina, a 50-ounce dry-aged prime porterhouse. For those feeling skittish, there’s the costata alla fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. This is an intimate restaurant for those going all-out on the meats. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by Nancy Silverton.
Part butcher shop and part restaurant, Gwen is Curtis and Luke Stone’s fiery temple for all things meaty in Hollywood, earning a Michelin star last year for its overall excellence. The upscale steakhouse has more of a fine-dining feel with dishes like Josper-grilled squid with Thai chile or lobster tortellini leading into dry-aged cuts that are butchered on the premises. The wines and cocktails are exemplary too, but the real differentiator at Gwen is the Michelin-level service.
Taylor's Prime Steak House
The Taylor family started the restaurant in 1953 and has been anchored to the same Koreatown location since 1970. People slide into black and red booths and disappear into times past with help from martinis and high-value steaks. Taylor’s prepares dry-aged, prime beef in a 700-degree gas broiler, including the culotte, a three-inch thick, center-cut top sirloin. Prime sirloin pepper steak is another popular choice for anyone looking for less heft and a different flavor profile.
This meat emporium on the second floor of the towering Intercontinental Hotel in Downtown LA comes from chef Shin Thompson, who serves high-end yakiniku and omakase for Japanese beef aficionados. Steak fans might gravitate to the pricey but substantial tomahawk steak dinners, priced from $335 to $499 (before tax and tip) for two people but packed with appetizers, sides, and a huge bone-in wagyu ribeye seared at the table with an open fire. One of the most impressive and somewhat ridiculous ways of eating steak in LA.
Dal Rae Restaurant
Brothers Kevin and Lorin Smith own this Pico Rivera institution, which their father and uncle founded in 1958 and named for racehorse Sir Dal Rae. The restaurant houses big black leather booths, umbrella-shaped lanterns, and wood and mirrored walls. Still, Dal Rae is more than just a time capsule. Beef remains in high demand, particularly the pepper steak. Whether it’s filet mignon or prime New York, both cuts are lavished with spicy pepper sauce.