perks for your palate.


  • 1. for sweet (and free) restaurant deals.
  • 2. When you dig a spot, you have 48 hours to grab a free Passcode.
  • 3. Tell the restaurant your Passcode.
  • 1. for sweet (and free) restaurant deals.
  • 2. When you dig a spot, you have 48 hours to grab a free Passcode.
  • 3. Tell the restaurant your Passcode.

Belcampo Meat Co.


Cassia (Photo credit: Rick Poon)

7 incredible, hormone-free, and affordable steaks in LA

LA restaurants are bursting with lusciously tender steaks and thick, flavorful chops—and they’ll put you in debt faster than you can say “Béarnaise.” But the steakhouse scene is evolving. As the sustainability movement gains momentum, chefs are flaunting their hormone-free practices, and also offering more affordable options. From classic chophouses to innovative newcomers, here are seven places where you can eat incredible, clean, sustainable steak for less than $50 right now.

Steak Frites from Belcampo Farms in Shasta Valley at Belcampo Meat Co.
At Belcampo Meat Co., a Bay area transplant with a sit-down restaurant in Santa Monica (and offshoots in Grand Central Market and West Third), the steak is sourced from their very own farms in Shasta Valley (pictured) where they raise cattle, sheep, chickens, hogs, ducks, geese and turkeys all organically and on pasture. With casual, airy digs and an on-site butchery, it's no wonder Belcampo has become a neighborhood go-to for spectacularly marbled meat. The seasonal menu features an eight-ounce butcher's choice cut steak frites that boasts, yes, Béarnaise butter, and runs just between $30-$40.

Prime Angus petit filet mignon at Oliver’s Prime
Chef Greg Elkin runs Oliver's Prime, the elegant special occasion spot in the Grafton Hotel on the Sunset Strip, where they offers an ultra-tender barrel cut of filet mignon for just $39. For a splurge, the New York strip and bone-in rib eye, sourced from Kansas-based Creekstone Farms, hover in the $50 to $60 range.

Niman Ranch skirt steak at Odys and Penelope
Husband and wife team Quinn and Karen Hatfield, owners of The Sycamore Kitchen, launched this Brazilian-style churrascaria last year with an emphasis on sustainable meats. Even the gorgeous soaring ceilings and modern dining room can’t distract from the real action: the massive open grill where the fiery talents of the chefs are on display. Try the marinated Niman Ranch skirt steak with Fresno chiles and carrot ginger puree for $28.

Creekstone Farms steak frites at Cassia
If you’re wondering why a Southeast Asian Brasserie is on this list, just take one bite of the steak frites (pictured). Chef Bryant Ng, who is of Chinese and Singaporean descent, perfected his wood-grilling skills at Mozza before opening his first restaurant, The Spice Table. At Cassia, launched last summer in Santa Monica, his hanger steak uses hormone- and antibiotic-free Black Angus from Creekstone Farms, where the humanely treated cattle are raised on a vegetarian diet. Ng puts his creative spin on the French classic by serving it with Phú Quoc island peppercorn sauce and a generous dollop of shallot butter for $38.

Brandt Beef at Bourbon Steak
Meat is a language chef Michael Mina understands. The lauded restaurateur has opened 20 restaurants in the US, and Glendale’s Bourbon Steak at The Americana at Brand benefits from his expertise. The modern steakhouse sources American Holstein from Brandt Beef, a family-owned cattle ranch in business since the early 1900s that eschews hormones, antibiotics, pesticides, and synthetic fertilizers. Sure you could drop $138 on a Wagyu tomahawk for two, but the petit tender filet and the skirt steak, at $34 and $36 respectively, are great deals.

Japanese Wagyu skirt steak at Jar
The Akaushi “red Wagyu” that Suzanne Tracht uses at Jar on Beverly Boulevard makes for epic, richly marbled steak that’s antibiotic free—not to mention reasonably priced at $37. Settle into a booth in the cool Mid-Century dining room, order a Naughty Martini, and thank us later.

Wet- or dry-aged Black Angus beef at The Arthur J
Located a block from the ocean in Manhattan Beach, this sleek Mid-Century newcomer is home to chef David LeFevre (MB Post), who works his wood-fired magic on a huge custom-grill nicknamed Bertha. LeFevre grills Angus and prime cuts over white oak, and offers several house sauces—from salsa verde to Vietnamese caramel—to enhance the smokiness. Black Angus New York strip, rib eye, and filet mignon run between $46 and $49.

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