Santa Monica’s enduring Golden Bull still serves stellar chops in an old-school dining room, complete with stiff drinks and friendly service. The prime rib roast is great here as well.

Michael Greco and chef Brendan Collins carved out an exclusive-feeling steakhouse from Fia’s former lounge and private dining space, with a clubby look donned with celebrity photographs. The steaks are impressive, dry-aged in-house and served with a nice sear from a wood grill. The lobster risotto is a fantastic non-beef course.

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 mid-century look. Stop in for cocktails, dry-aged porterhouses to share, and other rich options like glazed baby back ribs or grilled lamb chops.

Dear John’s is a collaborative effort between two already famous Los Angeles chefs: Hans Rockenwagner and Josiah Citrin. The two are turning the place back in time with bright red tablecloths, dark booths, and dishes with a classical edge. There’s a punchy shrimp cocktail and a rich chicken parm on offer, plus cocktails like martinis and manhattans for all to enjoy. In short, Dear John’s is back, and may indeed be better than ever. Though the place is slated to close at some point due to redevelopment of the building, Dear John’s continues to serve until further notice.

This mid-century 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 deluxe Japanese wagyu beef rib-eye cap.

Wolfgang Puck has had his finger on the pulse of luxury for more than three decades, and CUT is his minimalist masterpiece, with new chef Drew Rosenberg now leading the kitchen. Puck’s original steakhouse, 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. Most people order the $85 per person set menu with five courses, featuring grilled New Zealand wagyu from First Light farms as well as a daily-changing set of sides and salads. There’s also a more modest three-course tasting for $72. The environs are sleek and modern, making it a low-key place to have seared beef in Beverly Hills.

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.

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.

Part butcher shop and part restaurant, Gwen is Curtis and Luke Stone’s fiery temple for all things meaty in Hollywood. The upscale steakhouse has more of a fine-dining feel with dishes like grilled octopus and mushroom tortellini leading into dry-aged cuts that are butchered on the premises.

Seoul import Daedo has basically one type of meat for most tables: prime-grade ribeye steak cut into three separate pieces then grilled over a cast iron skillet. Served with a fairly basic set of banchan and some flavorful dipping sauces, this is what happens with steakhouse meets KBBQ in LA.

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.

Downtown’s towering La Boucherie is back in business after a long pandemic hiatus. With incredible, nearly unfettered views of the city below, and well-grilled chops, La Boucherie is probably a bit more ambience than pure food experience. But the meat quality is excellent and some of the starters, like the crispy jumbo lump crap, are must-orders.