Richly marbled and perfectly cooked grass feed beef steak is 1 of life’s great pleasures.
Los Angeles has no shortage of world-class steakhouses, with Tier 1 red meat palaces.
From classic chop houses to modern palaces of beef, below are some of worthy steakhouses in Los Angeles for meat feasting, as follows:
6600 Sunset Blvd
Los Angeles, CA 90028(323) 946-7500
Gwen is 1 of LA great restaurants. It is grown up, gorgeous, and offers fine dining levels of service. Part butcher shop and part restaurant, Gwen is Curtis and Luke Stone’s temple for all things Meaty. There is a menu for just about everyone here, from the pre-theater crowd to those seeking a 5-course affair. An la carte menu featuring things like a lobster rolls and stuffed pasta satisfies everyone else. Gwen is my favorite and pictured above
The Grill on the Alley
9560 Dayton Way
Beverly Hills, CA (310) 276-0615
This Beverly Hills classic does the simple things well, from a massive wedge salad laden with blue cheese and bacon to a textbook chicken pot pie. When it comes to steak, go for the moderately priced $45 ribeye that’s aged for 28 days and grilled over oak for a seared finish. Save room for the fudge brownie pie or key lime pie for dessert.
CUT by Wolfgang Puck
9500 Wilshire Blvd
Beverly Hills, CA (310) 276-8500
Wolfgang Puck has had his finger on the pulse of luxury dining for more than 30 years, and CUT is his minimalist masterpiece. His original steakhouse, located in back of the Beverly Wilshire hotel, features an upraised exhibition kitchen, wood tables without tablecloths, and art lined white walls. No matter the source or cut, all of the meat is grilled over hard charcoal and finished in a 1200-degree broiler. Though the meat needs no embellishment, there are sauces like Armagnac and whole grain mustard, or additions like wild field mushrooms or a fried organic egg.
Taylor’s Prime Steak House
3361 W 8th St
Los Angeles, CA (213) 382-8449
Bruce Taylor carries on the original vision of his parents “Tex” and Margie Taylor. The family started the restaurant in Y 1953 and has been anchored to the same location since Y 1970. People slide into black and red booths and disappear into times past with help from martinis and high-value steaks. Chef Fernando Mendez prepares dry-aged, prime beef in a 700-degree gas broiler, including the culotte, a three-inch thick, center-cut top sirloin. Prime sirloin pepper steak is another popular choice for anyone looking for less heft and a different flavor profile.
Mastro’s Ocean Club
18412 CA Hwy-1
Malibu, CA 90265 (310) 454-4357
With outlets in Scottsdale, Las Vegas, and Newport Beach, Ocean Club is the place to see and be seen in Malibu. This expansive surf and turf restaurant from the ritzy chain offers everything from a Dungeness crab cocktail to sushi and of course, well-prepared steaks.
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