Each year, we ask Orange County Register readers to choose their favorite places to shop, dine, play and do business in OC.
Out of the entries voted on, here are the top picks for Best steakhouse:
1. Mastro’s Steakhouse
633 Anton Blvd., Costa Mesa; 714-546-7405; mastrosrestaurants.com
Once again, nothing tops Mastro’s for its outstanding selections of unmatched steaks and service.
“Our USDA Prime steaks, domestic and international Wagyu, and certified Kobe beef offerings are at the heart of the Mastro’s experience,” says Patrick Barrett, divisional vice president of Mastro’s Restaurants.
After being brought to room temperature, steaks are typically cooked in a 1,500-degree broiler, and served sizzling on 450-degree plates.
The variety of cuts ranges from 6-ounce petit filets to a hefty 33-ounce “chef’s cut” rib eye chop. There is also richly marbled Wagyu beef from the U.S., Australia and Japan, and 100% Tajima Kobe beef.
While steaks remain the centerpiece, Mastro’s seafood is a major draw, featuring what Barrett calls “ our iconic Seafood Tower (that) allows guests to customize a selection of chilled shellfish.”
Barrett also suggests pairing a meal with the lobster mashed potatoes and “to finish, no visit to Mastro’s is complete without our warm butter cake, a signature dessert that has become synonymous with the Mastro’s experience.”
From a “strict dress code” to rotating specialty cocktails to an award-winning wine program, Mastro’s pushes elegance to the utmost.
“Our hospitality is unmatched, creating memorable moments for every guest,” Barrett says. “Complementing the experience is live music nightly, which adds to the vibrant and sophisticated atmosphere that defines Mastro’s.”
2. Summit House Restaurant
2000 E. Bastanchury Road, Fullerton, 714-671-4111; summithouse.com
It’s about more than ambiance and view at the popular hilltop restaurant. If you’ve a hankering for beef, Summit House should be on your menu.
The restaurant’s top selling item entree is the prime rib, slow cooked for eight hours on a wood grill in sizes to fit your appetite and carved to order. All cuts are 28-day aged USDA choice premium black angus beef sourced solely from the Western Reserve group in Nebraska, and served with the restaurant’s “world famous” creamed corn au gratin, creamed spinach, and a Yorkshire popover.
The USDA prime ribeye steak comes in next. Also singly-sourced from a different Nebraska provider, the cuts are at least 28-day aged angus with Gruyere au-gratin potatoes. House sauces, such as Béarnaise, are available at no charge.
Summit House also rotates certain cuts, like a 32-ounce Porterhouse, prepared sous vide — in a sealed vacuum pouch — and finished on the wood grill.
3. Stubrik’s Steakhouse & Bar
118 E. Commonwealth Ave., Fullerton, 714-871-1290, stubriks.com
As a classic family-owned establishment, Stubrik’s adheres to old-time values that have made it a destination for O.C. steak lovers for more than 25 years.
Stubrik’s carefully selects its beef from a single provider, ensuring consistency and quality from a trusted source to serve what it calls “aged steaks and classic cuts that define what a great steakhouse should be.”.
The selections span the spectrum from lean ground sirloin to filets and 24-ounce porterhouse New York bone-in filets.
Two Stubrik’s specials, the sirloin nx filet mignon, are offered “Black & Blue” — bacon wrapped for the filet — and stuffed with blue cheese crumbles and covered in a burgundy blue cheese sauce.
There are also an ample menu of pastas, seafood and comfort foods, with freshly made in-house sides and sauces.
You want old-school? Steak dishes all come with soup or salad and two sides.
Dining and Cooking