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What is the best Steakhouse in LA?

Hi. Can anyone let me know what the best steakhouse in LA is?



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  1. I'm a big fan of Morton's, good old fashioned tasty steaks at ridiculously high prices. They also offer pretty good 3 course deals from time to time.

    But I would venture that most posters on CH favor either Cut, Mastro's or Wolfgang's, all in Beverly Hills.

    1. I dont think there is s.a clear number one. If it was me, I would go Dan Tanas or Mastoe. However I have had great steaks at Ruth Chris (scans butter) and Mortons so there are several choices. For vibe its Dan Tanas and Mastroes for me.

      1 Reply
      1. re: Thor123

        I wouldn't call Dan Tana's a steakhouse, but they likely have the best steak in town.

        Not sure if the poster wants the best steakhouse, or steakhouse.

      2. IMO Wolfgang's in BH but that's really not in LA.

        1 Reply
        1. re: Sam D.

          My top 3 are: Wolfgangs in BH, Mastro's in BH and Toscana (not a steakhouse) in Brentwood. Toscana serves a great steak.

        2. I think it depends on criteria you're using. Quality of beef, aging type, price, service, etc.

          I like Morton's and Maestros, but that's based on quality of meat only. Ruth's Chris has my all time favorite appetizer (the chopped salad) and dessert (cheesecake) so overall experience goes to Ruth's (steak without butter please).

          1 Reply
          1. re: boogiebaby

            I'm an OC resident so I'm talking OC branches. Mastro's is very tough to beat, but Morton's is very good, and Ruth's Chris isn't bad...it has a very good special dinner menu which is a bargain, and yes, their chopped salad is great. Overall, for food, drinks, wine and service, Mastro's is my pick. I would absolutely avoid Cut in BH!!! It is very expensive, unpleasantly loud, and I have experienced the rudest service anywhere in memory at CUT. I will never return!

          2. As someone who is in and out of LA, I'm going to answer from the perspective of best meaning what I can't as easily replicate elsewhere (for me, the opposite coast), and for me, that is CUT (you could probably make a similar case for Mastros).

            1. Best value: Lawrys. Best steak: Cut.

              1. Personally I would say BLT but its almost splitting hairs, as all of these places are very good. I haven't been to Cut or Wolfgang's but between BLT, Maestro's, Ruth's Cris, and Flemmings, all of which I've been to within the last year, I'd give the nod to BLT for better ambiance and I've found the steak and sides there to be better than the others, but not by much - it comes down to personal preference.

                1. I eat in steakhouses more on business trips than when I'm at home in LA so I'm not sure which one's the best in LA. I hope it's not Wolfgang's though. I ate there once two years ago and was really disappointed. I think it's the only time I've ever left a steakhouse hungry. We actually had to hit a taco truck on the way home.

                  1. Fogo de Chão Beverly Hills.

                    1. 11 different cuts of meat, all prime, including steak.
                    2. One can be selective for steak only.
                    3. The beef source is cattle that is run.

                    I take clients there when in California on business. Never a complaint: Many ask when I am returning, so we can all dine there again.

                    To clarify, Beverly Hills is surrounded by the City of Los Angeles, so it is actually part of the Greater Los Angeles area. I think that qualifies for Keith's question.

                    1 Reply
                    1. re: SWISSAIRE

                      I found most of their cuts to be mediocre, and vastly overpriced for what you get. There definitely are geography and decor taxes factored in.

                      I'm not a big steak eater, and thus haven't been to many steakhouses, but Mastro's is very good. Still overpriced, as steakhouses are wont to be, but at least the food is much better than Fogo de Chão's.

                    2. The chains are all about the same...it's like asking whether a MB, BMW or Audi is best.

                      CUT can have a great steak, but I can't stand the place - pretentious, loud 70s rock, overpriced. I will go if someone else is paying though!

                      Personally, getting a good steak and grilling it outdoors at home is my preferred method. If you just won Powerball, go to Lobels.com. By far the best steak I've ever had.

                      19 Replies
                      1. re: manku

                        I do bristle at paying for something so simple to prepare as a steak. However, the only LA place (so far) that hasn't gotten that reaction from me was 555 East .. a mean sear and very rare inside, almost dissolving into a beef cloud, in my mouth.

                        1. re: SoCalMuncher

                          Do you think you can buy locally the same quality of beef served at the top steakhouses? I'm not sure. Obviously if you go to lobels.com and mortgage your house you can, but otherwise I'm not sure. (Lobel's costs ~ $50/lb for prime beef + shipping, wagyu much more!!!)

                            1. re: foodiemahoodie

                              Curious...where do you buy your steaks? Gelson's, Bristol Farms, and Whole Foods near me all have very good meat, but Im not sure that it's the equal of the prime steak I can get at Mastros's.

                              1. re: josephnl

                                No-one does it better than Lobels. Dan, the manager of the meat department at Vicente Foods carries magnificent prime beef. He will cut it any way you like. Vicente is a great runner-up to Lobels and certainly equal to the steak at Mastros.

                                1. re: maudies5

                                  Mastros or Tanas.
                                  FWIW, I went to college with Wendy Lobel, the granddaughter of Morris, who started the shop in NY. She dated my roomate for years. Truly great people. Incredibly great Steaks.

                                  1. re: maudies5

                                    Good to know about Vincente's meat dept. I like that store.

                                    For value, I actually find CostCo's Prime meats to be excellent; Whole Foods doesn't have their corn-fed beef anymore... I know grass fed is better is every way... except taste! Re: Mail order steaks-- Flannery. I swear by them. At the top end, there is nothing better... maybe nothing as good. Best steak/roast I've ever had (twice) was their legendary / infamous rib cap roast.

                                  2. re: josephnl

                                    Down here you can order dry aged porterhouse and ribeye from Meat House Costa Mesa.

                                    My friends order from Flannery's which they swear by but is pricey.


                                      1. re: ns1

                                        Hmm, moral of the story is don't sous vide your steak?

                                      2. re: josephnl

                                        Vicente Foods - when they had Newport prime meat - which I've been told is where Dan Tana's gets their steak.

                                        But they no longer carry Newport. Not sure who else does carry them.

                                        Harvey's Guss meats is also excellent. I've used him many times - usually when I'm doing a dinner party.


                                        Where Gino Angelini gets the goods for his "Harvey's Guss" Grilled Bistecca alla Fiorentina "for Two" Finished in the Wood Oven with Grilled Radicchio and Roasted Potatoes $75

                                      3. re: foodiemahoodie

                                        It's not really about sourcing the beef, it's about having the proper setup to cook it properly.

                                        Everyone knows I have a Saladmander on my X-mas list this year, right? Right??

                                        1. re: ipsedixit

                                          A "saladmander"? Is that a way to broil greens?

                                          (I intended to make a quip about a young frog.)

                                          1. re: ipsedixit

                                            A 1000 degree one a la Luger? ;-)

                                          2. re: josephnl

                                            Oh man, that reminds me of a not so great experience I had at a friend's house. He made a big deal about ordering some dry aged steaks from Lobel's and invited us over. We brought some fantastic wine and had fun with the company. Unfortunately, he cooked all the steaks well well done and then did the unspeakable by drowning them in BBQ sauce. Gaaaaaah. My reaction was, why they heck did you spend all that money?

                                              1. re: granadafan

                                                "Unfortunately, he cooked all the steaks well well done and then did the unspeakable by drowning them in BBQ sauce. Gaaaaaah. My reaction was, why they heck did you spend all that money?"

                                                wow. Just wow.

                                          3. Well, Nation's Restaurant News has this article about Mastro's being such a big profit producer that Landry's Steakhouse out of Houston is buying the entire chain.

                                            So when you next go to Mastro's and see a posting notice on the window, this is why. Mastro's will be operated by a chain that also includes Claim Jumper, Bubba Gump, among many other operations, as well as casinos.

                                            14 Replies
                                              1. re: carter

                                                I won't be going back there, unforunately!

                                                1. re: carter

                                                  Bummer. Lets hope they leave a good thing alone or maybe bring in the chef from Stinking Rose. One can only hope.

                                                  1. re: Thor123

                                                    @josephnl, jgilbert1000 and maybe even Thor123

                                                    Why are you guys disgruntled about this move?

                                                    Would you rather Mastro's survive as part of a corporate conglomerate, or die on the vine as a go-at-it-alone chain?

                                                    I, mean, people do realize that VW owns Porsche, right? The company that means "people's car" owns a brand that basically says, p'shaw, let them eat my carbon emissions.

                                                    1. re: ipsedixit

                                                      Actually, Mastros is doing great and far from dying on the vine. Sounds like the ownership is just cashing out, which is ok, but not clear if the new ownership will maintain the quality. Claim Jumper and Bubba Gump are obviously on a different level. Hopefully, they will leave a winner alone (or try to recruit the culinary mastermind at Stinking Rose).

                                                      1. re: ipsedixit

                                                        Please see my post below as to why I'm not optimistic regarding TJ's future of Mastro's. It asks about whether any CH is aware of any good restaurant getting better after being acquired by a mega-corp such as Landry's or Darden. Love to see you reply either here or there.


                                                        1. re: josephnl

                                                          Being better is very different remaining the same, no?

                                                          I don't think anyone is claiming that Mastro's sale to Landry's is going to improve it.

                                                          1. re: ipsedixit

                                                            Unfortunately, in many cases they do not remain the same...McCormick & Schmick's, for example is nowhere the same restaurant it was when it was privately owned. Pride of personal ownership often makes a huge difference...thus chains are rarely as good as privately owned restaurants.

                                                            1. re: josephnl

                                                              But that's different than the query in your post, right?

                                                              You asked whether any restaurants get "better" post acquisition, which is very different from the statement that post-acquisitions restaurants tend to suffer a decline in quality.

                                                              I will, just as an example off the top of my head, Little Sheep (the hotpot chain originally from China) has not suffered in quality since its acquisition by Yum! Brands. Whether it has actually gotten "better" (as you posit) is tough to say, and really morphs into a question of subjective query about matters of personal preferences intermixed with personal ideology.

                                                              Same with Baskin Robbins. I don't know that the ice cream chain has suffered any since its tortured acquisition history by Dunkin' Brands. Now, we may no longer like Baskin Robbins (aside from nostalgic reasons) because of the growth and prevalence of gourmet/artisan creameries, but that doesn't mean Baskin Robbins suffered a decline in quality post-acquisition.

                                                              1. re: ipsedixit

                                                                Your point are all valid. Nevertheless, it has been my experience that more often that not when smaller, often family-owned groups of restaurants are acquired by the mega-corps, they almost always get worse, and never better.

                                                                1. re: josephnl

                                                                  I think that's probably true, but it's so hard to quantify that on an objective basis.

                                                                  I mean, to be fair, the longer that a restaurant is around the more of a decline in quality you tend see in them (privately owned, corporate owned, or publicly traded).

                                                                  Take a place like 888, it is certainly not as stellar, in my opinion, as it was 10-15 years ago. Maybe it is and I'm just so used to its food that nothing seems to "wow" me anymore. It's like having Gisele Bundchen as a wife for 20 years, she may still be gorgeous 20 years out, but, man, you've been looking at that face and body for 20 years ... You get my point, I'm sure.

                                                                  Couple that with the general bias most people have against "corporate owned" restaurant and you have this sort of knee-jerk reaction that private is better than corporate/publicly owned restaurants.

                                                                  You may be right, but I don't think it is necessarily the case.

                                                                2. re: ipsedixit

                                                                  I didn't understand what VW owning Porsche had to do with Landry's owning Mastro's. So I definitely don't see what Yum! brands and Baskin Robbins have to do with Landry's and Mastro's. Are the people at VW who make decisions about Porsche the same people at Landry's who'll be making decisions about Mastro's? .. and are the same people at Yum!Brands and Baskin Robbins?

                                                                  Or are the people at Landry's who make decisions about McCormick & Schmick’s, Claim Jumper, Bubba Gump Shrimp Co., The Chart House and such, the same people who'll be making decisions about Mastro's?

                                                                  1. re: ilikefood

                                                                    Yes, you obviously don't understand.

                                                                    But that's probably because it was just tommyrot on my part. Carry on.

                                                                    1. re: ipsedixit

                                                                      "...just tommyrot..."

                                                                      A phrase you don't want to hear when (I don't want to use the term dining) at http://www.originaltommys.com/

                                                    2. Just announced officially Landry’s Inc. of Houston has confirmed its purchase of Mastro’s Restaurant's 11 locations. Hope it doesn't hurt Mastro's quality. They said they plan to open 3 more this year.

                                                      1 Reply
                                                      1. Monty's in woodland hills and butcher to purchase just down the road at j's fallbrook

                                                        1 Reply
                                                        1. re: CharlesKochel

                                                          I don't get why all of the Sturm und Drang about this. Hell, Barney's bought Neiman Marcus (or maybe the other way around). Saudi Princes own the best hotels in Southern California, London and Paris. Not a lot of outrage. I suspect that Mastros will be just fine. People eschewing Mastros because they have gone corporate is ridiculous.

                                                        2. Does anyone else remember the Steak Pit on Melrose? North side of the street between Fairfax and La Brea?
                                                          Great bar, food and hospitality.
                                                          It closed about twenty years ago, but it was wonderful.