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Best steaks in L.A.?

Hi,

Can anyone recommend some restaurants with the most tasty steaks in L.A. Am willing to go all around L.A...SGV, Santa Monica, whatever. :) Thanks so much!

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    1. Sometimes the best,sometimes just good, Taylor's Steakhouse on Foothill Bl in La Canada or better, the original Taylor's in Koreatown. Not as good as Arroyo Chophouse/ Cut but good value for less money. Here's a wierd one, i had a miniature steak (4 oz.) with outstanding flavor/ texture at El Portal, the Mayan-Yucatan Restaurant on Green in the Pasadena Playhouse District (nice al fresco patio seating, too.).

      4 Replies
      1. re: laurie.hunter

        I went to the Taylor's in Koreatown the other night and everyone at our table received their steaks overcooked. My porterhouse was pathetic and wasn't cheap. I sent it back (asked for rare, received medium). Maybe they had their B team in the kitchen since it was a Monday.

        1. re: EatinThePizzaNaked

          Taylors is not what it used to be. it's overpriced now. Service is still decent, but I'd take my money elsewhere.

        2. re: laurie.hunter

          I like porterhouse from Taylor's. But I love their lamb even more. They only offer lamb on Saturday night though.

          1. re: eileen216

            hm, thanks for the tip. I'll try the lamb there.

        3. Mastros in Beverly Hills is my favorite steakhouse in LA, but i've heard Cut is also very good.

          1. The best steaks I've had in L.A. have been at Mastro's but I didn't like the noise, the price or the crowds. I only go now when others are insisting and paying.

            I find Ruth's Chris quite variable. When they're good, they're very very good. They aren't always good though.

            At Taylor's the meat isn't quite as wonderful but the value and comfort go a long way towards making up for it.

            I've had about a dozen steaks over the years at Musso-Frank's on Hollywood and never had one I didn't enjoy tremendously.

            Porterhouse Bistro on Wilshire is also quite good. They have a price fixe dinner which gives you a good piece of meat at a good price, especially if you order the Porterhouse for two and share it with someone who likes their steak cooked the same way you do.

            I've only been to Cut once but I decided that if I wanted to overpay and wait a long time, I could go to Mastro's.

              1. re: ipsedixit

                Cut. Jar if I don't want to break the bank.

                1. re: ipsedixit

                  I second that. Cut. There is no other place that comes close IMO. The new york american wagyu steak is my favorite.

                  1. re: Mr. Gohan

                    I have been to Mastros many times and Cut a few recently. I find Mastros superior, hands down.

                  2. re: ipsedixit

                    Just went to Cut last night and was very disappointed with my dry-aged $61 rib eye. It wasn't very flavorful, smallish, and a little on the tough side. I'm not impressed with the gimmicky Wagyu cuts either since I think they are too fatty to enjoy as entrees. Service was excellent, but overall this place is completely overhyped and overpriced hotel food. I've been to Mastros, Morton's, Ruth's Chris, LG's Prime in Palm Desert, Hitching Post, Sparks in NYC, etc. and my rib eye at Cut was simply not up to par and at least 20% more expensive.

                    1. re: Ernie

                      I have to agree with you on the Wagyu/Kobe stuff. I've never understood the fascination with eating Wagyu in steak form -- just too fatty. It's best reserved for shabu-shabu, where it's sliced thin and enjoyed with a quick swirl in the hotpot.

                      As for the rest of the offerings at Cut, I've had the NY, the Porterhouse and the Filet, and have never been disappointed. Expensive? Yes, no doubt. But then, I consider Cut an "expense account" only restaurant.

                      1. re: ipsedixit

                        A couple at our table ordered the wet-aged NY and bone-in rib eye and both were superior to the dry-aged cut. They were much thicker and more tender than my dry-aged rib eye, which also lacked most of the characteristic deep beefy aged flavors I prefer at other steakhouses

                        For those of us without expense accounts, $60+ is a lot to pay for a thinnish and not very tender à la carte steak