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Mastro's or CUT for best steak in LA?

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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

              2. CUT

                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

                  1. Cut. Mastro's is pretty good, but Cut is, well, a cut better. Different scene too. Cut is a more elegant, older, well heeled crowd. Mastro's is younger, a litle more tourist-y, a litle lower class (sometimes more than a little) but more of a party. And more hooker's at Mastro's (I hope they don't censor this, but it's part of the color that makes Mastro's fun. Great place to go with a fun catty bitchy chick! They'll have a great time! (Look at those shoes!! OMG!!) . You'll feel like you're in Las Vegas.

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

                    Las Vegas Bar
                    2343 S Bristol St, Santa Ana, CA 92704

                    1. Just going by Beverly Hills, I think the steak at Mastro's and Wolfgang's is equally good but I find Mastro's overpriced and noisy and when they're crowded, they will often seat celebrities ahead of ordinary people who've been waiting. I also think the side dishes (especially the German fried potatoes) are better at Wolfgang's.

                      I've only been to Cut twice and I found the food to be fine but somehow less interesting. My choice of the three would be Wolfgang's.

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

                      1. I would say Mastros by far (IMHO).
                        My experience with CUT has been slightly rude/impatient staff both on phone and there. But that completely aside, Mastro's steaks are always excellent. I go with a foodie group and we all get different cuts and preparations and share. All 100%. Can't say the same for cut.

                        And the one in TO is worth the drive.

                        Last point - gave my Nephew in OC a Mastros GC for xmas a few years back and he and his wife thanked us profusely after, said it was the best meal they ever had.

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

                        1. I do not like beef or red meat AT ALL. That being said, taking people to restaurants that serve very good beef to people who want to eat it is is part of my job. Downtown you go to Nick and Stef's (unless you want the old fogy experience) and on the westside, if you're with folks who can deal with the least bit of edgy vibe you to to Josie's which is not the least bit edgy, but the neighbohood is and if you're with someone who wants steak they may care about the neighborhood. If you are with someone who likes beef AND Italian food AND you are on the westside you go to Valentinos. If you want more old fogy choices I've got 'em and just say the word.

                          Oh, and for gosh sakes don't ever take a business prospect to a chain like Hoston's if you want to keep a piece of business - that's not where you go to a keep the business meal - really - going to a place like that means you don't care (in capital letters).

                          2 Replies
                          1. re: TracyO

                            I'm not sure what your definition of "edgy" is, but to classify the Josie neighborhood of Pico and 25th Street in Santa Monica as edgy can only mean that all of the pharmacies in and around Santa Monica and WLA have run out of SSRI's...because there is absolutely nothing about that neighborhood remotely edgy otherwise... ;-D>

                            1. re: Servorg

                              Yeah, I totally get you. But, I'm taking folks from Duluth, Houston, Humboldt, etc. to Josie's and even though I live within walking distance they are totally freaked out. I LOVE Josie's so don't get me wrong, but our neighborhood isn't BH and there are people who don't get it (like I said I can walk over right now, but it doesn't look like Kansas and lots of folks expect Kansas). Or, even, Jaipur, Hong Kong and Dublin where I've also been stuck recently - we just expect people to get everything here (and, I'm speaking about me), but they don't.

                          2. IMO they are both fine dining establishments but to compare I would say Mastro's is Quantity where CUT is quality.

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