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Though of late a mostly hipster hang in Los Feliz that garnered fame via the movie Swingers, The Dresden has for more than six decades been a steakhouse with a mean center-cut pork chop and one hefty peach melba. Gayot ranked the top steakhouses for 2022 in Los Angeles, Orange County, the Bay Area, Sacramento, San Diego and beyond. Tiki has been alive and well in Glendale since the 1930’s, at Damon’s Steak House.
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Steaks are sourced from the Midwest's best farms and dry-aged and butchered in house. Start your meal off right with a martini and prawn cocktail, and strap in for a timeless steakhouse experience. Must-orders include the Harris steak (a thick-cut bone-in strip), prime rib and American wagyu rib-eye.
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The dining room has black and white marbled walls, geometric gold chandeliers, and shining grill tables where your server will prepare each cut of meat you order. The charcuterie selection changes daily but is consistently incredible (and pairs perfectly with the unlimited complimentary basket of bread). Unsurprisingly, each iteration of steak served by the restaurant is excellent.
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These enormous steaks are rubbed with a proprietary seasoning blend, cooked under a ripping-hot broiler and served with a ladle of rich jus. Colorado Springs’ finest upscale steak house and lounge located in the center of downtown. Award winning prime steaks, fresh seafood, premium wines and piano bar provide a provocative mix of atmosphere and entertainment. As you might have guessed by the name, Charcoal, located exactly on the border between Marina Del Rey and Venice, is pretty into grilling things. Steaks here come out exactly how you ask for them to be cooked, with plenty of the housemade chimichurri and barbecue sauces on the side. Take your pick between prime skirt steak, ribeye, and sirloin, but if you're ordering for a group, just get the ribeye.
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Slow-roasted prime rib, a rack of lamb, beef Wellington, châteaubriand, an opulent seafood platter and truffle king crab mac n' cheese round out the menu and make Hy's one of Hawaii's premier fine dining experiences. Pacific Dining Car has been open in its original downtown location since 1921. This classic LA restaurant serves Prime dry-aged corn-fed Black Angus beef from Creekstone Farms in five cuts with various accompaniments (including a choice of six sauces).
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With deep green ceilings and striped wallpaper, Carlitos Gardel is a spot just off Melrose that doesn't take itself too seriously but still serves up some seriously good steak. For nearly three decades, the steakhouse has been serving great Argentinian dishes. No matter what you end up ordering as your main course, you'll want to order an appetizer plate of the papas fritas provencal. The French fries, finished with garlic and parsley, may not be the most inventive potato dish you've ever had, but the recipe is a popular one for a good reason.
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Complete with black leather booths, dark wood, and soft lighting, M Grill Brazilian Churrascaria is a no-brainer for your next special occasion. The lean, buttery picanha cut is a house specialty and a must-order, and the top sirloin is another cut you shouldn't miss. In Redondo Beach, this elegant steakhouse does beef exceedingly well with a wood-fried sear on the outside while maintaining a juicy, tender core.
Part local haunt, part karaoke bar and all steak-y kitsch, Torrance’s The San Franciscan has been dishing shrimp cocktails and signature three quarter pound slices of prime rib since 1963. Starting in 1933, the Georgian Room served stars over decades including Judy Garland and Dick Van Dyke. Always leave room for All Day Baby veteran pastry chef Thessa Diadem’s incredible-looking desserts.
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H&H Brazilian Steakhouse brings an unforgettable churrasco experience to the northern hemisphere. Churrasco is a cooking method that entails skewering large cuts of meat with stakes made of wood or metal and rotating them as they roast over a specialized grill called a churrasqueira. This cooking method ensures that the meat is tender, juicy, and evenly cooked.
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And if you happen to visit on a Friday during lunchtime, don't miss the prime rib special. The Old Homestead has been serving steaks to hungry New Yorkers since 1868 and is one of the last reminders of the days when New York's Meatpacking District was still an actual meatpacking district. Owners Greg and Marc Sherry have built relationships with local suppliers who provide them with some of the finest cuts you'll find anywhere, and they take it one step further by dry-aging them for up to 40 days. Offerings include a top-selling center-cut sirloin, rib steak, prime rib and filet mignon on the bone, plus porterhouse, filet mignon or rib steaks for two. Japanese Kobe steaks are also available for high-rollers, and the $43 20-ounce Kobe burger is one of the most opulent (and expensive) burgers you'll ever encounter.
This month of rest concentrates the flavor and aroma of the meat, which is complemented by the various salts and condiments made in-house. The restaurant specializes in drawing out the best flavors offered by a cut of meat, so it's no surprise that the marinated galbi is a house favorite. The house kimchi fried rice, served with green onions, carrots, cold-pressed sesame oil, sunny-side-up egg, and a choice of pork belly or vegetables, is the perfect way to fill out your plate.
The classic steakhouse opened in the 1950s, and we get the feeling not much has changed since. Expect wood-paneled walls and twinkling chandeliers, and a menu with oyster rockefeller, penna alla vodka, and tableside caesars. If it's your first time here, go for the famous pepper steak in either the filet mignon or New York strip cut, topped with a mixture of sauteed bacon, onions, and peppercorns.
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