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Mastro's or CUT for best steak in LA?

Which is the BEST steakhouse in LA? (or is there one even better than these two?!)

I'm not a huge steak fan but a friend is going to be visiting from out of town who requested an amazing steak.

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  1. It's kind of a toss up. The both have phenomenal meat. Mastro's was slightly better (comparing dry aged NY to the same) The place where CUT beat Mastro's by a mile was their sides. Mastro's has an unbelievable seafood tower that is hard to beat anywhere. you can't go wrong really with either spot. ENJOY

    1. Mastro's and Cut are really different dining experiences, even though both are steakhouses.

      Mastro's is your traditional steakhouse. A place for a fine piece of beef, but don't expect anything to knock your socks off in terms of inventive sides or non-beef options.

      Cut is more avant-garde with their approach to a steakhouse dining experience. You'll have the option of Wagyu beef (a couple of options in fact), different dry-aged steaks, as well as a beef tasting plate. The sides are also a bit more inventive than what a typical steakhouse like Mastro's has on hand.

      For example, Mastro's will have your typical Tuna tartare and Ahi tuna as apps, whereas Cut will offer not only those two similar apps, but also Salmon gravalax as well as veal tongue.

      I can't say one is better than the other, just that they are really different dining experiences and which one you will enjoy more will depend really on what you are looking for.

      (As an aside, for a typical steakhouse experience I much prefer Wolfgang's to Mastro's, but then that's another thread entirely ...)

      Hope that helps.

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      Mastros Restaurant
      2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

      7 Replies
      1. re: ipsedixit

        I ate at Wolfgang's this week and while the steak was good it wasn't as good -- to my canines -- as Mastro's. Otherwise, I agree with the Mastro's-Cut analysis.
        However, Wolfgang's German Fried Potatos were out-of-this-world (or at least out-of-this-city) delish. Best starchy side dish I know of in ANY LA steakhouse.

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        Mastros Restaurant
        2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

        1. re: Ciao Bob

          You are SO right about the German Fried Potatoes. They are the best potatoes around.
          I would like a dinner of Madeo's Vitello Tonnato, a side of Wolfgang's potatoes and a side of the Palm's Creamed spinach.

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          Madeo Restaurant
          8897 Beverly Blvd, Los Angeles, CA 90048

          1. re: Ciao Bob

            Wolfgang's is not Cut. It is not a Wolfgang Puck restaurant, but the LA outpost of a NYC Peter Luger's spinoff. Mentioning Wolfgang's here is confusing at best.

            As for the OP, Cut has far superior appetizers and sides. It also has excellent Kobe choices if that's your thing. Cut also knows how to properly cook a steak with a perfect exterior char.

            On the other hand, Mastro's wasn't too impressive. It's an old-school steakhouse, as someone else mentioned -- with all of the positive and negative connotations that come with it. The beef is good, but it's certainly no better quality than Cut's, and I think Cut does a better job cooking the beef.

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            Mastros Restaurant
            2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

          2. re: ipsedixit

            Interesting that both you and ciao bob have the Mastro's address shown in Thousand Oaks, while the busy one is on Canon in Beverly Hills.
            It is obviously not on file here on the message board - but it is located at 246 North Canon in Beverly Hills, 310.888.8782.

            1. re: carter

              It's in there. Just have to scroll down a bit.

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              Mastro's Steakhouse
              246 N. Canon Drive, Beverly Hills, CA 90210

            2. re: ipsedixit

              Mastro's gnocchi is fabulous, sublime!

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              Mastros Restaurant
              2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

              1. re: foufou

                Those $25 crab truffle gnocchis are indeed delish!

            3. Definitely Mastros, particularly for their "Chef's Cut" ribeye chop. It is massive and delicious. Cut was a very expensive disappointment. I sampled their dry aged NY and it was small and flavorless and I didn't find anything special about the sides to justify prices. Generally speaking though, I tend to ignore sides at these steakhouses and focus on the meat since I think they are a distraction.

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              Mastros Restaurant
              2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

              1 Reply
              1. re: Ernie

                Mastro's rib-eye is outstanding and I enjoy their sides including the lobster mashed potatoes, gnocchi, among others

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                Mastros Restaurant
                2087 E. Thousand Oaks Blvd., Thousand Oaks, CA 91362

                1. Greetings junglekitte!

                  I’ve yet to enjoy the full range of steaks at either Cut or Mastro’s and I’ve only dined at Mastro’s Orange County locations once each. Cut’s Japanese Wagyu Rib-Eye (8 oz.) overwhelmed me, but not in an altogether pleasant way. Although a wonderful example of its type, I found it cloying after just a few bites. It was too rich in fat content for my tastes, particularly given its larger size, resulting in what I would have to consider a novelty dish, one that I would not likely reorder. Those first few bites, however, seemed otherworldly good. Best enjoyed in very small quantities leaving you wanting for more.

                  The Bone-in Kansas City Strip I enjoyed at Mastro’s was excellent as was their New York Strip, essentially the same cut sans bone. Both were tender and well prepared, but each lacked a bit of the usual flavor that I generally find in these cuts. The more creative starters and sides and exemplary service at Cut remained a cut above, inviting as opposed to just welcoming another return.

                  THE best steak that I’ve had in SoCal was a 30-Day Dry-Aged New York Strip recently self-prepared at home. The best steak that I’ve had at a SoCal restaurant was the Grilled Bistecca Fiorentina several years ago at Angelini Osteria followed by a more recent Bone-in Rib-Eye at Jar. Hmmh? The common denominator? All three of these steaks came from Harvey’s Guss Meat Company.

                  Harvey’s Guss Meat Company
                  949 S Ogden Dr
                  Los Angeles, CA 90036
                  (323) 937-4622

                  http://www.harveysgussmeat.com