Los Angeles takes its steak pride, and they show it through these four restaurants and how diverse the beef industry can be. They also offer prime rib and steak, salmon and lobster from contemporary dining rooms, and wagyu with coastal views. Each one offers a different reason to make a reservation.
Ever since it opened back in 1938, Lawry’s The Prime Rib has built its reputation with deliciously carved prime ribs, rib-eyes, and more. The first time visitors should definitely go for the signature “Lawry Cut.” The traditional meal also includes a famous table-side spinning-bowl salad that gets prepared by the server, along with the sides in the description. The steak gets carved in front of the guests and it is known for its great game and tender and juicy texture. This is not a case of a restaurant chasing novelty. It succeeds because it has refined an old-school steakhouse ritual to a dependable Los Angeles experience.
American steakhouse cooking can be both generous and exacting and Beverly hills has that on lock with CUT. CUT has an extensive and varied selection of American and Australian Angus beef, Japanese Wagyu, and A5 Kobe beef from Hyogo Prefecture. The steaks are the headline and are cooked over hardwood and charcoal, but the experience matters more here, alongside refined dining and a deep wine collection, fresh vegetable dishes, and creative sides. For diners who want luxurious steak without the heavy-handed atmosphere of a traditional meat palace, CUT is the sharper option.
At Mastro’s Ocean Club in Malibu, dining is enhanced by views of the Pacific Ocean. Its location along the Southern California coastline provides the restaurant with a clear edge for special occasions and celebrations, as they offer access to windows right next to the ocean. New York steak and bone-in rib-eye are among the top selections. Wet ageing is used by the restaurant and described as a method designed to keep moisture, along with a soft and juicy bite, while intensifying the beef flavor. For lobster mashed potatoes, the sides should not be treated as an afterthought because the cream cake has been incredibly memorable. When the view is part of the experience, and not just the scenery outside the window, this is the location to choose.
Brentwood’s Baltaire offers a more modern take on the steakhouse model with some Italian influences. It’s a pricey location, and while the steak is tempting, the atmosphere is part of the appeal;
a well thought out bright space with a design that includes a courtyard, plants, a push-open roof, and an L-shaped bar. The design supports both business dinners and social events in a more casual setting. The beef selection ranges from Prime USDA cuts to a Wagyu sample, while the dry aged and bone in rib steak provide a more unique offering for the aged cuts. The Prime filet is a more elegant option while the Porterhouse is one that is more appropriate for sharing. With the addition of other dishes and seafood, the menu is considered more expansive, as is the selection of cocktails with the Bloody Mary being the most requested.
Pick Lawry's for classic steakhouse tradition. For painstaking luxury, reserve at CUT. For celebratory oceanfront meals, go to Mastro's Ocean Club. For modern steakhouse with effortless elegance, Baltaire is a strong contender. One definitive steakhouse in Los Angeles will likely never be agreed upon—and that's just what makes sampling the city's finest cuts so enjoyable.
