The Six Most Over-the-Top Steak Dinners in LA
Six over-the-top steak dinners for you next special occasion
Buying a steak dinner used to mean you were celebrating something.
But thanks to widespread demand and a willing supply chain, now you can buy a steak dinner whenever you want (thanks, Sizzler!).
These are not those steaks. These are the six most over-the-top steak dinners in L.A. Whether a porterhouse, tomahawk or ribeye, they’ll cost you a pretty penny — but it’s OK to splurge every once in a while.
Long live the celebratory steak dinner.
Gwen: Bone in Ribeye Wagyu
Chef Curtis Stone gets his Wagyu from Blackmore Farms, an old family operation in England with a herd of cattle that dates back 70 years. They keep the calves with the mothers for over six months, letting them feed the way God intended. Go to the site and you’ll see the rolling pastures full of lush grass. The meat is very delicious; a bone-in ribeye is 42 ounces and costs $350. Alone, that’s expensive. With six people, it’s actually not a bad deal. If you like red meat, you need to visit Gwen.
SOCA sources its Black Angus from Creekstone Farms. Like everyone on here, they don’t use hormones or antibiotics or artificial ingredients. It’s just great meat with an excellent marbling of fat courtesy of a corn-fed diet. SOCA’s is especially fatty thanks to being wood-grilled with the bone in. Pair with the blistered shishitos and duck fat potatoes.
The Arthur J: Tomahawk
The Arthur J’s tomahawk would put a grin on Fred Flintstone’s face. Spread some truffle butter over the top and watch it melt. Smell the truffles and the charred meat. Then take a bite. They’re experts at pairing red meat with whiskey, so do ask your server for a glass of the brown stuff.
Chi SPACCA: Costata alla Fiorentina
Chi SPACCA is a haven for meat enthusiasts, and if you haven’t been, do book it for your next special occasion. It’s a tiny space with just a few four-top tables, so the fact they serve cuts ranging from 36-52 ounces is mind-boggling. The Costata alla Fiorentina is a Tuscan style steak seasoned in olive oil, salt and pepper, and not much else. But it’s dry-aged in house and comes with lots of funk.
Photo credit Anne Fishbein
Nick & Stef’s: Tomahawk
The folks at Nick & Stef’s dry-age their PRIME Iowa beef for 28 days. Before it hits the smoldering mesquite grill, it’s dusted with salt and pepper. The downtown steakhouse just went under the knife and has emerged spiffy as ever. Bring your friends.
Two star Michelin Chef, Josiah Citrin has a 28-35 day dry-aged porterhouse that’s grilled on mesquite. Then it’s cut and served with a drizzle of olive oil and fleur de sel. It comes solo, but you should add some charred broccolini and and the smoked fingerling potatoes.
Photo credit: DYLAN & JENI