Santa Monica, CA

Looking For Good Steak In Santa Monica? 'Meat On Ocean' Is The Place To Go

Dayana Sabatin
Filet MignonTaken by Author

Meat On Ocean is a Surf & turf steakhouse serving a carnivore’s delight of charcuterie, chops & seafood.

This was the first steakhouse I visited when I first moved to Los Angeles, and it did not disappoint. Not only is the food amazing, but you have a firsthand view of Santa Monica beach from the comforts of your table.

Meat On Ocean is famous for its dry-aged meats which are aged for 30, 45, 60, 90, and 120 days in a temperature/humidity-controlled room, lined with pink Himalayan salt bricks. This results in steaks with extraordinarily bold flavors and buttery textures.

This is the perfect place for you to go to for date night, or a good family dinner.

They start you off with warm Hawaiian butter rolls which I almost always ask for seconds and thirds of, and it holds you off until you get your appetizer which is one of my favorite aspects about this restaurant.

When I say appetizer, I mean charcuterie boards that are exquisite. They offer both 5 item boards and 7, and of course, I recommend 7 to be able to try everything the first time. They switch out their cheeses and meats frequently but they label which cheeses are soft, semi firm, hard and blue. I always choose one soft cheese, Brie is my go-to. The Brillat Savarin Triple Cream is to die for.

In addition to the meats and cheeses you choose, the board has some candied walnuts, sweet toasts and plain, honey, jam, mustard, and pickled vegetables. This of course, varies but usually that's what the board consists of.

A charcuterie board is a fantastic way to start your meal and it gives you a chance to chat with your significant other or friends or whomever you're out with. On top of that, it's the perfect opportunity for you to dive into their wine or cocktail menu.

I personally love their cocktail 'Essex Street' made with prairie organic gin, cucumber, dill, fresh lime, elderflower cordial with a pinch of sea salt, served up. However, the great thing about Meat On Ocean is that you can bring your own bottles of wine with no corkage fee.

So, naturally, we bring a couple of bottles of wine.

If you're an oyster fan, they have a great selection served with fresh horseradish, cocktail sauce, and mignonette.

Now, let's get to the good part shall we? Meat On Ocean offers daily cuts ranging from Bone-In New York steaks, Ribeyes, Porterhouses, T-Bones, and my personal favorite the Chateaubriand which is similar to a Filet Mignon. They all range between $3-4 per oz.

Their daily dinner menu also has hand-cut filets, new york strips, and ribeyes and if I don't order from their daily cut menu I go for their 12 oz filet mignon cooked medium-rare, and if it's not the way you want it, they will always fix it for you.

If you're a fan of wagyu, they have both Japanese Satsuma Wagyu and American Wagyu. And, if you're more of a seafood person, they have a great selection for you as well.

As for sides, I highly recommend their mashed potatoes, and sauteed mushrooms. Both delicious and perfect for sharing.

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Santa Monica, CA

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