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Recommendations Please - best steak on Westside?

I recently won a bet (Cardinals vs. Dodgers) and my prize is the best steak in West LA. I really like Pittsburg style and flavorful beef, I'm not too happy about sauces overpowering, although a good Steak Diane flambee leaves me smiling.

Thanks in advance for any and all recommendations.

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  1. Not an American style, but I've heard great things about Ushuaia, both from personal acquaintances and on CH: http://www.chow.com/food-news/130511/...

    3 Replies
    1. re: PeterCC

      I thought I would update this older thread. My wife and I recently had lunch at Ushuaia; Ipse and others have strongly recommended this place and her sister restaurant Malbec in Pasadena.

      I had the ribeye; She had the skirt steak. The ribeye isn't large by American steakhouse standards, 8 oz. but very flavorful and no gristle, just a thin strip of fat on the side. What was surprising was that the skirt steak was even more flavorful.

      We also had some nice lamb empanadas and a nice tender side of asparagus.

      Ushuaia's offerings are not as hearty as American places, but the flavor and quality of the steaks make it worthwhile.

      1. re: Ogawak

        Just dined at Malbec in Pasadena last week and wondered why I don't go there more often. We had the hangar steak, and also a flatiron steak (part of their restaurant week offerings), both perfectly medium rare with lovely sauces. We also had a beet, red pepper, burratta salad, pana cotta, and crème de carmel crepe. Very tasty!

        1. re: orythedog

          We were tempted to try that crepe, but we were too full. We also loved their selection of sauces for the steaks as well.

    2. I really like Mastros

        1. Mastros is great, but have to say the Hillstone group does an amazing Filet (Bandera, Hillstone, R+D Kitchen).

          1 Reply
          1. re: yogachik

            I have to agree with the Hillstone group. I've never had a bad meal at any one of their restaurants...
            Good, solid and consistent food. I especially like the French Dip at the Hillstone in SM.

            1. re: cookie monster

              Capo is excellent, but Mastros is a more fun venu, better bar scene etc. Capo is more romantic and less steak choices.

              1. re: Thor123

                I just had a steak at Capo the other night. I haven't been to Mastros, but I'm guessing the scene IS more exciting there (as Thor123 mentioned). If you can swing it, however, Capo has really perfected its wood oven cooking technique, and is worth a try. My steak was so crispy and smoky on the outside (not burnt), and it was tender, juicy, and rare (my request) on the inside. Eating it was "fun" for me (more especially because a friend picked up the check). :)

            2. Pittsburgh style? Please elucidate.

              There's a lot of love for Mastro's on this board but I just don't see it. The atmosphere is ultra-slick to the point of being borderline nauseating at times, the wait staff routinely tries to upsell in the tackiest of ways and the beef on my last few visits has been decidedly subpar, with one steak obviously having been thawed from frozen. Add to that an upstairs that feels like a Tel Aviv nightclub and it's not exactly the classic steakhouse experience.

              I prefer Wolfgang's, The Grill on the Alley and Jar - although it's not exactly on the westside. All of them are lower key, have a clubbier vibe and offer, in my opinion, better beef.

              7 Replies
              1. re: JeMange

                Thanks for the opinion re: Mastros. Pittsburg style is charred on the outside and rare in the middle. It's a great way to cook a fattier cut, like ribeye.

                The experience to me is as important as the food. My favorite steak house experience over and over and I love the bone in Ribeye is at Monty's, but the valley is a long way from SM.http://montysprimesteakandseafood.com/

                1. re: CharlesKochel

                  So I can go into any reputable steakhouse and order my meat Pittsburgh style? Cool, as I tend to opt for the ribeye or bone-in ribeye most of the time. What's strange is that I was a food writer for years and am unfamiliar with that term. Nice to learn something new!

                  Also, thanks for the note on Monty's. I'll have to try it next time I'm out that way and the situation permits.

                  Note: It's not going to matter to you since you won't be paying - this time around - but the prices at every place suggested, aside from Hillstone, will be significantly higher than what I see on Monty's website.

                  1. re: CharlesKochel

                    No joke...go to Bandera and have their ribeye

                    1. re: Servorg

                      I have read you bangin' the table re: Bandera RIbeye for two years now. It's a done deal, I'm going to try it very soon. My question is two fold.

                      First is the Rutherford Rib-Eye with farmer’s market tomatoes & blue cheese $45 the steak you are referring? And, do you add either Béarnaise sauce 2 | Rutherford worchestershire?

                      Second, would you choose the Bandera Ribeye ($45) or Boa's bone-in Ribeye ($49) or Mastro's bone-in Ribeye?

                      I'm also curious if you have tried the bone-in ribeye at Monty's?

                      1. re: CharlesKochel

                        "First is the Rutherford Rib-Eye with farmer’s market tomatoes & blue cheese $45 the steak you are referring?" Yes

                        "And, do you add either Béarnaise sauce 2 | Rutherford worchestershire?" Yes to the first No to the second

                        "Second, would you choose the Bandera Ribeye ($45) or Boa's bone-in Ribeye ($49) or Mastro's bone-in Ribeye?"

                        Haven't been to Boa and Didn't have the bone in rib eye at Mastro's

                        Have not had it at Monty's either.

                      2. re: Servorg

                        Do they serve that at South Beverly?

                        1. re: Thor123

                          Not sure. Houston's does not serve it.

                  2. Might as well go to CUT if price is no object and it's not on your dime.

                    10 Replies
                    1. re: chrishei

                      CUT has screwed up & overcooked my steak every single time I've gone. I'd rather hit Fogo de Chao anyday over CUT.

                      I get why some people think Mastro's is a Tel Aviv nightclub (and having been to an actual nightclub in Tel Aviv, I'd say the only thing missing in Beverly Hills are the youth slinging their IDF-issued assault rifles), BUT judging solely from the tastebuds... Mastro's food is damn good. Their bone-in ribeye is the finest in the city.

                      On a geographical note: Beverly Hills is westside, no?

                      1. re: J.L.

                        Seriously - only those in Beverly Hills can answer that - it's their hood, no? Self-perception is a strong thing - some who live west of Lincoln consider east of Lincoln to be part of "The Valley" (SFV) in a cultural sense.

                        1. re: J.L.

                          <only thing missing in Beverly HIlls are the youth slinging their IDF-issued assault rifles>

                          ?? Odd thing to say.
                          Yes, BH is the westside.

                          1. re: latindancer

                            Haven't been to a nightclub in Israel before, have you? ;-)

                            1. re: J.L.

                              Actually, yes....several times.

                              Without going into detail I wouldn't use Israel as the geographical comparison.
                              Not when it comes to BH.

                              1. re: latindancer

                                j.l. wasn't comparing them geographically.

                            1. re: J.L.

                              Interesting. Never had a bad experience at CUT.

                          2. Love the steak at Wolfgang Steak House

                            6 Replies
                            1. re: maudies5

                              Just how much is a steak at Wolfgang? No price on the menu makes me nervous

                              1. re: CharlesKochel

                                Can't tell you exactly, but it's pretty much on par with all of the other high-end places. I'd say it's comparable to Mastro's in price, perhaps a few bucks less.

                                1. re: JeMange

                                  Wolfgang atmosphere is much less frenetic than Mastro's, I like the ambiance and the fact that servers are not pushing super high end sides as they do at Mastro's. I also love the rest rooms at Wolfgang. They have the very high tech Japanese toilets:)

                                  1. re: maudies5

                                    The sides I have had at Wolfgang's or CUT (the other Wolfgang's) blow Mastro's sides away.
                                    [N.B. I am not counting the Seafood Tower as a side.]

                                    1. re: Ciao Bob

                                      CUT's creamed spinach is kevin-f-bomb delicious. Now if only the kitchen could do the same job with the steak...

                                    2. re: maudies5

                                      the toilets are worth the price also the peas and onions

                              2. You won a bet -- on the Cardinals! -- and the loser is picking up the tab.

                                Mastro's Beverly hills is a trip. Hollywood producer or agent-types with their "nieces." Big prices, big scene, they usually know what to do with their beef. Cut is just too precious. They'd like you to order the kobe or wagyu or whatever is ridiculously expensive. Great sides. Puck restaurant, which to me means consistent, high-level service.

                                I'm going to suggest two upper but less ridiculously expensive experiences. Fogo de Chao, on the west side of La Cienega above Wilshire in Beverly Hills, is a fantastic churrascarria. A fantastic salad bar, which you shouldn't waste tummy space on salad, but you should indulge in some asparagus, wedges of grainy parmesan cheese, maybe some tomato. Sides of mashed potatoes and fried polenta are perfect. And then they bringthe meat: you don't get a huge, perfectly marbled and cooked steak. But you request slices of pichana (garlicky, fatty, sirloin) or a bunch of other cuts. lamb at dinner. fillet wrapped in bacon (but the bacon overpowers). discover your favorite -- it will come around again. discs you turn green (serve me) or red (i need a break).

                                Lawry's (also on La Cienega) goes back forever. Prime rib. Served off of gleaming old-time carts. Set menu -- salad starts out. Prime rib with mashed potatoes and yorkshire pudding (pastry). Done perfectly, almost all the time.

                                11 Replies
                                1. re: nosh

                                  Fogo de Chao makes me very happy.

                                  1. re: wienermobile

                                    Love it too. Those little lamb chops!

                                    1. re: jessejames

                                      ….and that incredible salad bar. Best in the city.

                                      1. re: wienermobile

                                        Ii know but I save room for the meats! What's ur favorite meat?

                                        1. re: jessejames

                                          Their PICANHA, Fraldinha (Bottom Sirloin) & FILET MIGNON.

                                          1. re: wienermobile

                                            Tasty. They really know how to salt and get a crust that fine beef and so juicy too

                                            1. re: jessejames

                                              ...and as you said their Cordeiro (Lamb) both leg and chops.

                                              1. re: wienermobile

                                                Nice. Sometimes that beef rib really tasty too, like a lawrys bone, but cut off of bone. Good thing i don't know how many ounces if meat I have there like on steak menu but it had to be more than doubled. Or more.

                                                1. re: jessejames

                                                  I love Fogo de Chao too. I do wish they had a "defter" hand with seasoning. They tend to put the same overly salty seasoning on every beef cut making it hard to discern the differences in flavors, as opposed to textures.

                                                  1. re: Ciao Bob

                                                    Completely agree. I've posted that same comment here before. Great salad bar but all the meat has a very similar flavor because of the seasoning and explains why I don't go here if I'm looking to have a steak someplace.

                                                    1. re: Ciao Bob

                                                      Simple seasoning of the meat with coarse sea salt is an inherent part of Brazilian churrasco cooking, if memory serves.

                                  2. I had the ribeye at Ruth Chris last night in BH. It was cooked exactly right and very good prime beef. The salads and sides were good and the service was about perfect. Very comfortable booths. Much improved.

                                    4 Replies
                                    1. re: Baron

                                      Baron I like Ruth's Chris too. Underrated on this website

                                      1. re: jessejames

                                        I was pleasantly surprised since nobody mentions Ruth Chris. But I do tend to root for the underdog. They serve a good steak.

                                      2. re: Baron

                                        If you don't want the Mastro's scene, RC is the winner, and in a not too close contest.
                                        their filet is wonderful, the place sedate & not the Mastro's nonsense.
                                        Very good wine list.

                                      3. Toscana prepares a great steak. It is very similar to the steak at Capo. Seared first and finished off in the wood burning oven. Truly delicious and served with vegetables

                                        1. HAS EVERYONE FORGOTTEN STINKING ROSE?!!!!!!

                                          2 Replies
                                            1. Mastros

                                              Also, if you want a less "scene-y" vibe, the Mastro's in Thousand Oaks is just as good.

                                              I'll also echo the sentiment that their bone-in ribeye is the way to go.

                                                1. Try Craft in Century City. Simply prepared food in a nice modern upscale setting. Neighborhood is made up high rise office buildings, but the food is always well prepared.