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Which steak to get at Mastros?

blackbookali Mar 26, 2008 03:21 PM

I got the 33oz bone in Rib eye on my last visit and I am sorry to say but I had trouble finishing the steak . . . yes it was too big. I make rib eyes a lot at home as well and I am thinking about branching out to either the Bone in Filet( I usually dont love filet but this was a tasty bite) or the Strip steak(bone or boneless) - I am not sure . . . any suggestions?

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    bauer55 RE: blackbookali Mar 26, 2008 03:36 PM

    Hi There,

    I think the next time I go back to Mastros I am going to split a steak. They are all too big and I like to enjoy the veggies and potatoes with my meal. The filet and the peppered New York were both to die for. My date got the Rib Eye once and the bone-in filet the next time and said I quote "It's a good thing we are at Mastros or I would pick up this bone and eat it like a dog". I think that means he enjoyed it immensely.
    Take care,
    Brownie Gal

    1 Reply
    1. re: bauer55
      cdmedici RE: bauer55 Mar 27, 2008 05:47 PM

      I almost always go to Mastros Ocean Club and get the Bone-In-Ribeye 70% of the time and the KC Strip 30% of the time, but the the last time I went to Mastros Steakhouse and got the Prime Prime Rib...whoa baby!!! I felt like Fred Flinstone. It was the best Prime Rib I have ever had.

      I wish they sold it at Ocean Club.

    2. c
      chestercopperpot RE: blackbookali Mar 26, 2008 04:07 PM

      I'm a big fan of the porterhouse there, but that doesn't really solve your problem. Brownie's sharing idea is or good one or you can do like I do -- take the rest home for steak sandwiches the next day.

      1. trishyb RE: blackbookali Mar 26, 2008 04:33 PM

        The bone-in filet is the hands down winner at Mastro's.

        1. g
          ghozimoto RE: blackbookali Mar 26, 2008 05:00 PM

          bone in rib eye -- bone in rib eye -- if you can't finish it, take it hope and gnaw on it in the morning. soooo good.

          1. g
            gph2os RE: blackbookali Mar 26, 2008 05:22 PM

            The Bone-In-Ribeye. Don't change. What you can't eat makes a great portion for steak and eggs breakfast or steak sandwich luch, or even dinner the next night. Oh, and your dog will love you forever.

            1. J.L. RE: blackbookali Mar 27, 2008 12:44 AM

              Bone-in-Filet. End of story.

              1. b
                bauer55 RE: blackbookali Nov 13, 2008 09:24 AM

                I have eaten both the Filet, the NY and the Rib Eye. They were all delicious. I don't think they make a bad steak there. I have started splitting the steak with my better half however because all the steaks seem large and I do like to try the vegetables and potatoes and that along with a steak seems a bit too much. Try them all!

                1. r
                  radman123 RE: blackbookali Nov 13, 2008 12:24 PM

                  Lamb Chops exceeded my expectations - try those

                  1. e
                    ExtraCheesePlease RE: blackbookali Nov 13, 2008 01:21 PM

                    Bone-in ribeye ... best in the city. Yum yum.

                    1. m
                      mikester RE: blackbookali Nov 13, 2008 01:41 PM

                      I think it's a question of what you prefer - I'm a ribeye person, my wife's a filet person, and there's no getting around it - that's just the way it is, there's no "right" answer :-)

                      I loved the bone-in ribeye at Mastro's and would order that the next time I go, again. As for not finishing it, I don't consider that a problem at all, it just means that you get to take some home to enjoy the next night !

                      1. JeMange RE: blackbookali Nov 13, 2008 04:39 PM

                        There is always the "small" bone-in rib eye, which, at 20 oz. or so, is still a manly frickin' steak. I had it the other night, charred/medium-rare and it was fantastic.

                        1. j
                          jtizzler RE: blackbookali Nov 13, 2008 04:53 PM

                          I had the 12oz bone in filet last night, so tender I could've cut it with the string bean side that accompanied. I will say that the veal chop is also always perfect. Do yourself a favor and wave in the lobster mac & cheese while you're at it.

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