An enduring figure in the Pasadena dining scene, this classy steakhouse still prepares some of the most tender steaks in the city, especially the Flintstone-sized porterhouse, which clocks in at two-and-a-half pounds. Intended for two, but easily enough for three, this cut incorporates the very flavorful top sirloin with the tenderloin, though both yield very little resistance when chewed. A trio of sauces - including peppercorn, rich bearnaise, and a Cabernet reduction - comes on the side with every order, making it all the more fun to experience various profiles of the prime-grade beef. Recommended sides include the spicy jalapeño-corn souffle and pillowy garlic mashed potatoes.

Thomas Keller's grand bistro in the heart of Beverly Hills' Golden Triangle might rival the majesty of his Las Vegas outlet while retaining some of the charm of the Yountville original. The menu is about as French as one could get, offering two different kinds of steak frites to cater to a high-end or more modest budget. On the lower end is a sizeable flat-iron steak topped with minced caramelized shallots and a disk of maitre d'hotel butter. While there isn't quite a sear on this steak, the chew of the cut offers a little bit more in the way of flavor compared to a cut like filet mignon. And the thin-cut fries offers the ideal side.

Injected with a fresh refinement from chef Stephen Kalt, this underrated restaurant located inside the Sixty Beverly Hills hotel offers a wide range of market-driven dishes to classic preparations, such as the steak au poivre. A top sirloin cut that's very well-seared on the outside, it gets a silky cognac peppercorn sauce to boost flavor, while a mound of hand-cut fries comes on the side.

This Sunset Strip eatery, equipped with one of the most pleasant outdoor patios in the city (closed off in colder weather), has become an instant classic thanks to Dave Kupchinsky's fantastic bar program and solid farm-to-table cooking by chef Jordan Toft. But an unsung part of the menu might be the house dry-aged ribeye, which comes topped with large pats of butter. It's part of Toft's commitment to butchery, all of which is performed at the restaurant. Served on a massive circular platter and placed on a bed of piquant romesco sauce, these large-format steaks are best shared with a group. Wash it down with the smooth American Trilogy, a classic cocktail mixing apple brandy, whiskey, and syrup.

When Sawtelle Kitchen closed, it was going to take a earnest, committed restaurateur to transform the beloved space. Owner Amal Flores, along with chefs Angela Hernandez and Rob Lawson, created Flores + Sons (formerly Flores and the Ladies Gunboat Society), a dark, elegant restaurant that presents some of the best of New American cuisine today. Drawing from their varied experience in fine dining establishments, Hernandez and Lawson make a fantastic, juicy hanger steak that's seared well on the outside and medium rare inside. Covered with umami-rich smoked beef fat jus and a side of rich pomme puree mashed potatoes, it's one of the better non-steakhouse presentations in the city.

Chef Suzanne Tracht opened this modern steakhouse over 12 years ago, taking the familiar format from the 1950's and updating it for today's diners. The result is a solid approach to steaks from a chef's perspective, such as the classic prime-grade ribeye topped with melted herb butter and sided with grilled onion half. The steak itself is grilled with charred edges and a medium sear, allowing the meat to stay juicy and slightly chewy, rather than melt-in-your-mouth that a cut like filet mignon would be like. Sides might be kimchi stir-fried with brussels sprouts or perhaps the fantastic, slightly crisped fries.

If there's one classic bigwig table in Downtown L.A., it's Nick & Stef's, the Patina Group's recently renovated steakhouse. The white-table cloth restaurant is home to everyone from lawyers and bankers to regular office denizens splurging on some of the best steaks in town. The dry-aged ribeye is a great order for steak lovers, melding the ideal aspects of tenderness on the cap with a hardier chew in the eye. A gentle funk pervades the meat, which gets a nice sear and slight smokiness from the oak-fired grill. Sides might be anything from the buttery, rich JBS potato puree (named for Patina Group founder Joachim Splichal) to the Szechwan long beans, which gives a spicy kick to the meal.

Chef Ricardo Zarate's bustling restaurant might have one of the most versatile menus in town, featuring everything from small, shareable bites to modern takes on traditional comfort dishes, all in the purview of Peruvian cuisine. One of the larger-format dishes that's caught on since opening two years ago is the Anticucho Ojo de Costilla, a 32-ounce rib eye served on a long cutting board. The steak is first sous-vided to cook it gently through, then finished off in the wood-fired robata grill, which gives it a smoky essence. Covering the melt-in-your-mouth steak is a myriad of spices that imparts plenty of flavor to the meat, while a dipping sauce of huaciana, a creamy cheese sauce, comes on the side for extra decadence.

When this classic L.A. haunt opened in 1953 on the corner of Olympic and Western, this area wasn't called Koreatown. Now located a few blocks down on 8th Street, this dark dining room feels lifted right out of a TV period piece, down to the pleather banquettes and stiff Martinis. Lunchtime offers a more modest steak experience, with everything from a pan-fried steak to the signature char-broiled culotte, a 10-ounce cut that might not be the easiest to chew, but has a beefier presence than other steaks. Priced about $20 during lunch, under $30 for dinner and served with a choice of side, it's that low-key place to have a retro steakhouse experience.

Bogota native Chino Lee, who also produces art and music, recruited Seoul Sausage chef Chris Oh to bring a taste of Colombia to Chapman Plaza. The street-side space features a lowrider bicycle above the door, communal wood tables and a Gramophone chandelier. Oh, a Korean-American, took a crash course on Colombian cuisine from EscaLA’s goateed owner and applied his bold approach to the Latin-influenced menu. The ribeye stars 12 ounces of bone-in steak that’s marinated for 24 hours with balsamic vinegar and Colombian spices, seared and served with pico de gallo, thrice-fried papas and aioli. To drink, EscaLA houses a full bar with cocktails and 15 beers on tap, many from craft breweries.