RFK Cuisine · Steakhouse · Los Angeles
Best Steakhouses in Los Angeles 2026
Steakhouse · Los Angeles · 7 rooms ranked · Updated June 2026
Reviewed by Daniel Whitford · Visited Q2 2026 · Senior Editor, Restaurants for Kings
A city this committed to wellness eats an astonishing amount of red meat after dark. Los Angeles holds two steakhouse traditions at once: the modern, chef-driven rooms — Wolfgang Puck's CUT, Curtis Stone's Michelin-starred Gwen — that treat beef as a tasting-menu ingredient, and the silver-cart institutions, Lawry's since 1938 and Taylor's since 1953, that have carved the same prime rib for three generations without changing a thing. Add Mastro's glitz, Nancy Silverton's Italian butchery at Chi Spacca, and the deal-making banquettes of The Grill on the Alley, and you have a steak map that runs from A5 wagyu by the ounce to a $50 culotte in Koreatown. Seven rooms, ranked on the beef, the room and the bill, with the cut to order at each.
1.CUT by Wolfgang Puck
LA's benchmark steakhouse and its A5 wagyu standard-setter; book a month out for a special-occasion dinner that justifies the spend.
When Wolfgang Puck opened CUT inside the Beverly Wilshire in 2006, he reset what an LA steakhouse could be — a Richard Meier room, a global beef program, and a kitchen that plates its steaks like fine dining. It held a Michelin star in 2019 and 2021 and now sits in the guide as a recommended room, with executive chef Drew Rosenberg running the grill. The beef list spans dry-aged USDA prime, grass-fed Australian and Japanese A5 wagyu priced by the ounce; the bone marrow flan and the steak tartare with quail egg are the openers regulars order without looking. It is the city's most polished steak experience and the one to book when the dinner has to land. Reserve on OpenTable or Tock about a month out.
Book a month ahead on OpenTable; bone marrow flan, then the A5 wagyu by the ounce.
2.Gwen
The only steak-driven room in LA with a current Michelin star; go now before the Sunset address closes for the Westside move.
Gwen is the one steakhouse in this city carrying a Michelin star into 2026 — Curtis Stone and his brother Luke's Art Deco room at 6600 Sunset Boulevard, a working butcher shop by day and a live-fire grill by night. The cooking runs through a five-course tasting alongside à la carte cuts: house-made charcuterie to open, then dry-aged beef and whole cuts cooked over wood, carved at the pass. The catch is timing — the team has announced a planned relocation from the longtime Hollywood home to the Westside, so the Sunset room's days are numbered. If you want the star in its original setting, book it now. Reservations open on the Gwen site and Tock a few weeks out.
Book the Sunset room while it stands; the charcuterie board, then a wood-fired dry-aged cut.
3.Mastro's Steakhouse
The loud, glitzy Beverly Hills steak-and-scene room; book upstairs for a celebration with a seafood tower and a butter cake.
Mastro's at 246 North Canon Drive is the steakhouse as spectacle — two floors, a live piano bar upstairs, and a dining room that runs at full volume most nights. The kitchen sends out bone-in ribeyes and filets on sizzling 400-degree plates, the seafood tower arrives over dry-ice fog, and the warm butter cake closes nearly every table in the room. This is not the place for a quiet conversation, and the bill climbs fast, but for a birthday or a celebration that wants energy and theatre it delivers exactly what it promises. Reserve on OpenTable and ask for the upstairs bar room if you want the piano and the scene.
Book on OpenTable for upstairs; bone-in ribeye, the seafood tower, the butter cake.
4.Lawry's The Prime Rib
The definitive LA prime-rib room since 1938, carved tableside from silver carts; book for a classic, unhurried celebration dinner.
Lawry's has done one thing at 100 North La Cienega Boulevard since 1938: roll a polished silver cart to your table and carve standing rib roast to order. The ritual is the point — the spinning bowl salad tossed in a spinning bowl of ice, the Yorkshire pudding, the choice of cuts from the "Lawry's" to the bone-in "Diamond Jim Brady." Three generations of Angelenos have marked graduations and anniversaries in this room, and it has barely changed, which is exactly why people keep coming back. It is gentler on the bill than the modern rooms and far more comfortable for a multi-generation table. Reserve on OpenTable and order the prime rib without overthinking it.
Book on OpenTable; the spinning bowl salad, then the English cut carved at the table.
5.Chi Spacca
Nancy Silverton's Italian meat temple; book for a bistecca fiorentina shared two ways that out-cooks half the city's steakhouses.
Chi Spacca is not a steakhouse in the chophouse sense — it is Nancy Silverton's salumi-and-fire room at 6610 Melrose Avenue, an offshoot of the Mozza empire — but no list of where to eat great beef in LA is honest without it. The bistecca alla fiorentina, a 42-ounce dry-aged porterhouse for the table, is one of the best pieces of meat cooked in the city, and the tomahawk pork chop and the focaccia di Recco have their own devotees. The room is small, the cooking is Tuscan rather than New York, and the seasoning is fearless. Book on Resy or Tock a couple of weeks ahead and come with a group to do the bistecca justice.
Reserve on Resy for a group; the bistecca fiorentina and the focaccia di Recco.
6.The Grill on the Alley
Beverly Hills's deal-making banquette since 1984; book lunch for a New York steak and a table where business gets done.
The Grill on the Alley at 9560 Dayton Way has been Hollywood's table for closing business since 1984 — a clubby, dark-wood room off the alley behind Rodeo Drive where agents, lawyers and studio executives book the same banquettes week after week. The cooking is American-grill classic and reliable rather than showy: a properly charred New York steak, the chopped Cobb salad, the chicken pot pie that has been on the menu for decades. It is built for a meeting that needs to be heard, with spaced tables and career servers who know not to hover. Reserve on OpenTable, take lunch if you can, and ask for a booth.
Book lunch on OpenTable; the Cobb salad, the New York steak, a quiet booth.
7.Taylor's Steak House
Koreatown's red-leather time capsule since 1953; go for a great mid-week steak dinner that won't cross fifty dollars.
Taylor's has held its corner at 3361 West 8th Street in Koreatown since 1953, and walking in is a step back: red leather booths, dark wood, a martini list and prices that read like a printing error next to Beverly Hills. The culotte cut — a top-sirloin steak Taylor's helped make famous — is the order, with the New York and the prime-rib special close behind, all under $60 and most under $50. There is no scene, no celebrity chef and no relevance to any current dining trend, which is the entire appeal. It is the best-value real steak dinner in the city. Reserve on OpenTable or walk in mid-week and grab a booth.
Book on OpenTable or walk in; the culotte cut, a wedge, an ice-cold martini.
How Los Angeles eats steak
LA's steak scene divides on a clean line: chef-driven versus institution. The modern rooms — CUT, Gwen, Chi Spacca — treat beef as a sourcing and fire problem, listing provenance, dry-age days and wagyu grades, and plating with restraint. They are where the city's best cooking with red meat happens, and they price accordingly, with A5 wagyu sold by the ounce and dinners that cross $200 a head before wine. Book these weeks ahead.
The institutions — Lawry's, Taylor's, and to a degree The Grill on the Alley and Mastro's — trade on ritual and consistency rather than innovation. Lawry's carves the same prime rib it did in 1938; Taylor's pours the same martini it did in 1953. They are easier to book, gentler on the bill at the Koreatown end, and the right call for a multi-generation table or anyone who wants the steakhouse experience without a tasting-menu price. The move, if you have two nights, is one of each. For the rest of the city beyond beef, the Los Angeles dining guide maps every neighborhood by occasion.
Where not to look for it
Skip these for a steak dinner
The hotel-lobby and chain steakhouses on the tourist strips. Plenty of rooms in LA sell an expensive steak on the strength of a view or a brand name rather than the beef. Any room on this list, even Taylor's at a third of the price, cooks a better piece of meat.
Mastro's for a quiet or low-key dinner. It is loud by design — live piano, a bar scene, sizzling plates — and the wrong call for a conversation you need to hear or a date that wants intimacy. For quiet, book The Grill on the Alley, a booth at Lawry's, or a corner table at CUT instead.
Frequently asked
What is the best steakhouse in Los Angeles?
CUT by Wolfgang Puck at the Beverly Wilshire is the city's benchmark — a modern steakhouse that held a Michelin star in 2019 and 2021 and built its reputation on dry-aged USDA prime and Japanese A5 wagyu under executive chef Drew Rosenberg. For a Michelin-starred alternative, Curtis Stone's Gwen cooks premium cuts over live fire and remains the only steak-focused room in LA with a current star. Mastro's and Lawry's lead the classic-glamour tier.
Which Los Angeles steakhouse has a Michelin star?
Gwen, Curtis Stone and his brother Luke's butcher-shop-and-grill in Hollywood, holds one Michelin star in the 2025 California guide and is the only steak-driven room in LA that currently does. CUT by Wolfgang Puck held a star in 2019 and 2021 but now sits in the guide as a recommended restaurant rather than a starred one. Note that Gwen has announced a planned move from its longtime Sunset Boulevard home to the Westside.
How much does dinner cost at a top LA steakhouse?
Plan on $120 to $250 a head before wine at the high end — CUT, Gwen and Mastro's all land there once you add a steak, sides and a cocktail, and Japanese A5 wagyu pushes higher by the ounce. Lawry's prime-rib dinners run more like $70 to $110 with the spinning bowl salad included. Taylor's in Koreatown is the value outlier, with full steak dinners well under $60. Sides are shared and ordered separately at the grand rooms.
Where can I get prime rib in Los Angeles?
Lawry's The Prime Rib on North La Cienega in Beverly Hills has carved standing rib roast tableside from polished silver carts since 1938, paired with its signature spinning bowl salad and Yorkshire pudding — it is the definitive prime-rib room in the city. Taylor's Steak House in Koreatown also runs a classic prime-rib special in an old-school 1953 setting at a fraction of the price. Both take reservations and neither requires a celebration to justify.
What is the best steakhouse for a business dinner in LA?
The Grill on the Alley in Beverly Hills has been Hollywood's power-lunch and deal-making room since 1984 — a clubby, banquette-lined dining room off Dayton Way where agents and studio executives close business over New York steaks and Cobb salads. CUT and Mastro's also work for a high-end client dinner, though Mastro's runs louder with live piano. For a quieter table, book The Grill or a corner booth at CUT and dress the part.
More steakhouses, by city
More from RFK
Browse the full Los Angeles dining guide, compare the global picks in the best steakhouses worldwide, read up on the best Italian restaurants in LA, plan an client dinner at The Grill on the Alley, line up a birthday table at Mastro's, or open the full RFK cuisine index.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.