Santa Monica’s enduring Golden Bull still serves stellar chops in an old-school dining room, complete with stiff drinks and friendly service. The prime rib roast is great here as well.

Michael Greco and chef Brendan Collins carved out an exclusive-feeling steakhouse from Fia’s former lounge and private dining space, with a clubby look donned with celebrity photographs. The steaks are impressive, dry-aged in-house and served with a nice sear from a wood grill. The lobster risotto is a fantastic non-beef course.

American Beauty has become a busy Westside option for steak lovers, thanks in part to the Rose Avenue restaurant’s ample outdoor seating and striking mid-century look. Stop in for cocktails, dry-aged porterhouses to share, and other rich options like glazed baby back ribs or grilled lamb chops.

Wolfgang Puck has had his finger on the pulse of luxury for more than three decades, and CUT is his minimalist masterpiece, now expanded to eight locations worldwide. Puck’s original outlet, located in the back of the Beverly Wilshire hotel, features an 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.

While this Beverly Hills restaurant has steak, Matū doesn’t like to be limited to being called a steakhouse. Choose between four set menus featuring different cuts of grilled New Zealand wagyu from First Light Farms, each of which includes sides and a salad. There’s also a fantastic lunchtime cheesesteak available (it’s also served at the bar only in the evenings). The environs are sleek and modern, making it a low-key place to have seared beef in Beverly Hills.

Carlitos Gardel features Argentinian-grilled USDA prime steaks at prices that are exceptionally reasonable. Opt for the parrillada plate as a first-timer, since it comes with skirt steak, short ribs, sausages, and sweetbreads for a sampling of all that’s grilled and glorious. And don’t forget the chimichurri.

This Italian-style steakhouse remains a destination for the bistecca fiorentina, a 50-ounce dry-aged prime porterhouse. For those feeling skittish, there’s the costata alla fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. This is an intimate restaurant for those going all-out on the meats.

Part butcher shop and part restaurant, Gwen is Curtis and Luke Stone’s fiery temple for all things meaty in Hollywood, earning a Michelin star last year for its overall excellence. The upscale steakhouse has more of a fine-dining feel with dishes like Josper-grilled squid with Thai chile or lobster tortellini leading into dry-aged cuts that are butchered on the premises. The wines and cocktails are exemplary too.

The Taylor family started the restaurant in 1953 and has been anchored to the same Koreatown location since 1970. People slide into black and red booths and disappear into times past with help from martinis and high-value steaks. Taylor’s 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.

Brothers Kevin and Lorin Smith own this Pico Rivera institution, which their father and uncle founded in 1958 and named for racehorse Sir Dal Rae. The restaurant houses big black leather booths, umbrella-shaped lanterns, and wood and mirrored walls. Still, Dal Rae is more than just a time capsule. Beef remains in high demand, particularly the pepper steak. Whether it’s filet mignon or prime New York, both cuts are lavished with spicy pepper sauce.

恩裏克駕車出發去打敗他的前雇主, Fogo de Chão, with higher quality meat and a more impressive salad bar with H&H Brazilian Steakhouse, originally opened in Downtown and recently expanded to a huge space on the ground floor of the Beverly Center. Here, the meats are grilled and seasoned as any proper Brazilian would expect, and the salad bar features organic ingredients across the board. A fixed dinner price means all-you-can-eat picanha and garlic beer alongside sauteed collard greens, feijoada, farofa, and vinaigrette.

A flashy new steakhouse in Beverly Hills? The addition of yet another steak spot in LA’s richest area shouldn’t raise any eyebrows, but this one, coming from Mastro’s founders Jeffrey and Michael Mastro, marks a big homecoming. The Mastros (the family, not the restaurant) debut their upscale steakhouse with incredible seafood towers, hulking grilled chops, and a cadre of decadent sides like corn creme brulee.

Ambitious South Bay chef David Slay has created a mini-empire of restaurants, adorning his steak and seafood restaurant with regal East Coast-style appointments and polished service. With sturdy steakhouse classics and terrific chops seared on cast iron skillets, this is a low-key white tablecloth destination for traffic-weary Manhattan Beach locals. Try the cioppino and the marbled, tender New York strip.