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Best Aged Cowboy Ribeye in Los Angeles.

So far the best aged cowboy ribeye I have found is Ruth's Chris. I am not a filet mignon or Waygu/Kobe person as this meat is too lean. I am looking for the fat that is marbled and that is why ribeye is the only cut that works for me.
I have been disappointed at:
Mastro's, Madeo, Craft Steakhouse, Lawry's, Katana, Campanile and even Peter Luger's (Brooklyn).
Is there any other place that I will not be disappointed? BTW, it doesn't need to be bone-in/cowboy ribeye, as long as it is ribeye it would work. Thanks.

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  1. Damn good ribeye (also my favorite steak) at Bandera (Houston's family) restaurant on the SW corner of Barrington and Wilshire Blvd. in WLA.

    1. The only places I can think of with dry-aged rib eyes in Los Angeles are Pacific Dining Car and Cut, however the best I've had in California are at LG's Prime in Palm Desert and the Hitching Post in Buellton (both have amazing cowboy bone-in cuts)

      Bandera, while good is not in this league

      1. Excuse me, but you have eaten steaks at SHRINES! If these places are not up to snuff, I wonder if you would be happy anywhere. I love Mastros. Madeo and have friends that do Peter Lugers on a regular basis. Wow, I am at a loss. I had a good steak at The Dal Rae 2 months ago, but I am sure it would not make you happy. Maybe cook your own, get some steaks from Lobels or Harvey Guss.

        1 Reply
        1. So far Ruth's Chris is the best here in LA. If you want to head up north to Nipomo in Santa Maria, you need to try Jocko's right on Tefft Road off the 101 Fwy..

          1 Reply
          1. re: Clinton

            Just a reminder, Folks, this is the Los Angeles area board, discussion of chow in Central California is discussed on the California board.

          2. I think one of the best ribeye steaks in all of Los Angeles can be found at the Boneyard Bistro in Sherman Oaks

            2 Replies
            1. re: Hughlipton

              Should have had this. Didn't really like what I had the time we tried it. Too sweet on the BBQ sauce with the pulled pork dumplings for my taste buds and while the short ribs were okay I wasn't blown away.

              Hey, Hugh - did you ever take your daughter out for lobster? If so where did you end up?

              1. re: Servorg

                She wanted to go to Hop Li although I encouraged her to try sodmething new. Seventeen and a half can really be stubborn and she won out. The lobster that night was pretty special must not have been in the tank too long. Thanks for asking.

            2. I love the cowboy ribeye at BOA. The place may be loud and very tight and the customers are sort of that mix of Eurotrash and Hollywood tacky but the food is really great. The Sunset location is head-and-shoulders above the Santa Monica location.

              4 Replies
              1. re: ExtraCheesePlease

                i dunno i had the bone in ribeye at ruths chris and found it not that great. maybe it would be better if it was drowning in butter, like how they usually make their steaks? i did like the bone in ribeye at mastros which had great flavor and marbling.

                1. re: AGENT FOODIE

                  I had the bone-in rib eye at Ruth's Chris and asked for "no butter, charbroil with a meat rub and olive oil, please," and guess what? It was outstanding.

                  I don't like my meat cooked in butter, either.

                  And I've discovered that Fleming's is also very flexible. Their rib-eyes are delicious.

                  1. re: Golem

                    I think we have two different understandings of what "charbroil" means -- I like my steaks cooked over a charcoal or woodfired grill, but Ruth's Chris only has those infernal machines. High heat, I guess so, but I much prefer the crust and flavor that the flames provide.

                2. re: ExtraCheesePlease

                  i must disagree. the rib eye at BOA left much to be desired...that is unless one is a fan of gristle.

                3. Waygu/Kobe is anything but lean.

                  If you haven't been satisfied at any of the places mentioned, your best bet is probably to buy a steak from a top-notch meat purveyor & do it at home. Harvey's Guss might be the one to call.

                  1. The best ribeye I've found was at Ruth's Chris.

                    1. Had a great cowboy at 3 forks in Claremont, newer place but very good food, service needed some polishing.

                      1. I had a very flavorful, well-marbled bone-in ribeye last week at Arnie Morton's in Woodland Hills. I think they call it the "Chicago Rib Eye." I generally dislike filets because I find them tender but lacking in flavor, and am often disappointed when I have steaks at restaurants (I prefer to cook my own ribeyes or Porterhouse steaks). The rib eye at Morton's, however, exceeded my expectations. I'm pretty sure that the it is wet-aged, not dry-aged, but it was quite good.

                        1. Flemming's in Woodland Hills really makes a terrific rib eye steak. And a solid "Wine by the Glass" menu. I've eaten rib eyes from Lugars in Brooklyn to Hy's in Honolulu and Flemmings does a great job.

                          1. The Lodge on LaCienege is worth a try, The atmosphere is great, the food is fantabulous, the service is on que and the servers at the bar are all comedians and will keep you in steches. I recommend it!

                            1. I've been to Beckham's Grill (www.beckhamgrill.com) in Pasadena. It's an English syle dining atmosphere and serves a great cut of ribeye along with yorkshire pudding...yummm. Also on the west side there's Billingsley's on W Pico. Both great neighborhood steak houses.


                              1. Arroyo Chop House often has both bone in ribeyes and filets. both are excellent