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The happy medium of steaks in LA

Hogfather | Nov 2, 200504:17 PM

I notice that steaks in Los Angeles (and probably anywhere else) really runs the gamut in terms of price/quality.

On the lower end, you get what you pay for. Cheap steaks are thin, gristly, chewy, lots of outer edge fat (not very much intermuscular fat), and little flavor. If you ask for medium rare, you probably will not get that. Many many examples of these.

On the high end, it's a big rip off. $30-$40 for just a piece of meat. No sides. Any steakhouse in LA with a name is an example. After getting a side, an appetizer, and splitting a dessert, you're out $90/pp. I've come to realize that 2/3 the cost of a high end steakhouse is the "atmosphere premium".

There's little in the way of a happy medium. I only know two ways to achieve something in the middle. Go to the most reputable butcher shop (Alexander's, Harvey Guss, Whole Foods aged steaks) you can find and get the most expensive USDA Prime (hopefully aged) steak and grill it on the hottest fire you can muster. For a full meal, you don't have to spend $30. The only other thing is Jocko's in Nipomo. Everything is in the $20s, for awesome, flavorful meat. All the sides included.

Where in Los Angeles can I find the happy medium of steaks? I suppose you can find this easily in places like Idaho, Texas, Chicago, and Kansas City... but don't we have a bunch of cows in Chino and Coalinga??

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