Steak 48 Beverly Hills menu is one of the most talked-about dining destinations in Los Angeles, drawing steak lovers, seafood enthusiasts, and special-occasion diners who want a genuinely upscale steakhouse experience. Tucked into one of the city’s most glamorous neighborhoods, Steak 48 has built its reputation on USDA Prime beef, wagyu selections, fresh fish and shellfish flown in daily, and a raw bar that rivals the best in the country. Whether you’re planning a business dinner, a birthday celebration, or simply craving a juicy steak paired with a glass of fine wine, understanding the full Steak 48 Beverly Hills menu helps you plan the perfect visit before you even walk through the door.
This guide breaks down every section of the menu — from appetizers and salads to the raw bar, caviar selection, prime steaks and chops, fresh seafood, sides, and desserts — so you know exactly what to expect and what to order.
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Steak 48 Beverly Hills Menu Overview
The Steak 48 Beverly Hills menu is built around a single philosophy: source the best ingredients possible and let them shine. This is a steakhouse menu in the truest sense, but it goes far beyond just steak. The kitchen team responsibly farms and wet ages its beef for 28 days, hand cutting every steak in house by a master butcher. That level of craftsmanship extends to the raw bar, the caviar program, and the Ocean 48 seafood selections, all of which are sourced with an emphasis on quality and sustainability.
What makes the Steak 48 Beverly Hills menu stand out compared to a typical chain steakhouse is the sheer depth of choice. Guests aren’t limited to a handful of cuts — they can choose from NY Strip, grass-fed NY Strip, petite filet mignon, bone-in filet mignon, Australian Tajima wagyu, and even A5 Kobe “wine fed” beef in small portions. Add to that a raw bar loaded with iced Alaskan king crab legs, colossal shrimp cocktail, and Maine lobster cocktail, plus a caviar menu featuring Sasanian Siberian, Royal, and Imperial Osetra, and it becomes clear why this location has become a go-to for special occasions in Beverly Hills.
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Appetizers on the Steak 48 Beverly Hills Menu
The appetizer section of the Steak 48 Beverly Hills menu sets the tone for the rest of the meal, offering a mix of steakhouse classics and more adventurous small plates. Diners can start with the Prime Steakhouse Meatballs, made with a family recipe blending prime beef and pork, or go bolder with the Chef’s Cut Hanging Bacon finished with local honey and togarashi spice.
Seafood lovers will appreciate the Crispy Shrimp with sweet Thai chili and garlic aioli, the New England Lobster Rolls made with butter-poached Maine lobster, and the Pacific Yellowtail Hamachi served with crispy shallot and yuzu ponzu. For something richer, the Torched Scallops with Siberian Osetra caviar and the Wagyu Beef Tartare offer a taste of the kitchen’s more refined side. Braised Pork Belly, Rhode Island Calamari and Shrimp, and Chicken Fried Lobster Tails round out an appetizer list that manages to feel both indulgent and approachable.
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| Appetizer | Description | Price |
|---|---|---|
| Prime Steakhouse Meatballs | Prime beef + pork, family recipe | $16.00 / $20.00 |
| Chef’s Cut Hanging Bacon | Local honey, togarashi, Colorado farms | $29.00 |
| Crispy Shrimp | Sweet Thai chili, garlic aioli | $31.00 |
| Fresh Burrata | Tomato jam, smoked sea salt, pickled onion | $31.00 |
| Pacific Yellowtail Hamachi | Crispy shallot, yuzu ponzu, chive, heart of palm | $39.00 |
| Torched Scallops + Caviar | Yuzu ponzu, truffle crèma, Siberian Osetra caviar | $39.00 |
| New England Lobster Rolls | Maine lobster, butter poached, grilled roll | $39.00 |
| Braised Pork Belly | Local honey, sweet Thai chili, sautéed spinach | $24.00 |
| Wagyu Beef Tartare | Deviled egg mousse, grilled soft bread | $43.00 |
| A5 Kobe “Wine Fed” NY Strip | Sliced, 3oz portions, seared | $135.00 |
| Sautéed Shrimp Vince | Chardonnay, garlic butter, parmesan herb toast | $45.00 |
| Heirloom Tomato & King Crab | Fresh avocado, basil purée | $49.00 |
| Rhode Island Calamari & Shrimp | Cherry peppers, buttermilk, seasoned flour | $27.00 |
| Maine Lobster Escargot | Chick lobster, truffle mornay sauce, caviar | $38.00 |
| Crispy Shrimp Deviled Eggs | Deviled eggs, parmesan, crispy shrimp | $24.00 |
| Chicken Fried Lobster Tails | Crispy, Chesapeake Bay seasoning, green chili aioli | $56.00 |
Fresh Salads
The salads on the menu are designed to feel light without sacrificing flavor, which matters a great deal when the rest of the meal leans rich. The Roasted Beet salad pairs ruby and golden beets with goat cheese and pistachios, while the Chopped Napa combines heirloom cherry tomatoes, radicchio, and toasted sesame seeds in a white balsamic and miso honey dressing.
The Steak Knife BLT Wedge is a steakhouse staple done well, built on baby iceberg with Stella blue cheese, bacon lardon, and heirloom cherry tomato. The 48 Caesar with Warm Poached Egg adds a creative twist to a classic, and the Superfood salad leans into baby lettuce, sriracha sunflower seeds, and champagne fig dressing for something a little different.
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| Salad | Description | Price |
|---|---|---|
| Roasted Beet | Ruby + golden beets, goat cheese, pistachios | $16.00 |
| Chopped Napa | Heirloom cherry tomatoes, radicchio, white balsamic, miso honey, sesame seeds | $18.00 |
| Steak Knife BLT Wedge | Baby iceberg, Stella blue cheese, bacon lardon, heirloom cherry tomato | $19.00 |
| 48 Caesar with Warm Poached Egg | Romaine, poached farm fresh egg, warm croutons | $20.00 |
| Superfood | Baby lettuce, sriracha sunflower seeds, seasonal berries, goat cheese, champagne fig dressing | $18.00 |
| Heirloom Tomato | Champagne vinaigrette, feta crumbles, micro arugula, sea salt | $19.00 |
Raw Bar and Fresh Seafood Tower
For guests who want to start their meal with something straight from the ocean, the raw bar section of the Steak 48 Beverly Hills menu delivers. The Fresh Seafood Tower lets diners build their own selection from daily fresh oysters, colossal shrimp cocktail, iced Norwegian king crab legs, and a Maine lobster cocktail — all served with house-made cocktail sauce, drawn butter, and atomic horseradish. This is one of the most popular ways to open a meal here, especially for larger groups who want to share.
| Raw Bar Item | Description | Price |
|---|---|---|
| Daily Fresh Oysters | Cucumber mignonette, champagne mignonette | Market Price |
| Colossal Shrimp Cocktail | House-made cocktail sauce, atomic horseradish | $13.00 (each) |
| Iced Norwegian King Crab Legs | Cocktail sauce, drawn butter, horseradish, creamy mustard | Market Price |
| Maine Lobster Cocktail | Cocktail sauce, drawn butter, horseradish, creamy mustard | Market Price |
Caviar Selection: Pure Osetra Sturgeon
Few steakhouse menus dedicate this much attention to caviar, but Steak 48 treats it as its own experience. The caviar is sustainably and ethically raised in Poland and Italy, and diners can choose from Caviar Cones with horseradish crème fraîche and gold leaf, or one of three Sasanian Osetra tiers — Siberian, Royal, or Imperial — each served with fresh blinis and traditional accompaniments. This section is a strong draw for guests celebrating anniversaries or looking to elevate an already special night.
| Caviar | Description | Price |
|---|---|---|
| Caviar Cones (2 pcs) | Siberian Osetra, horseradish crème fraîche, gold leaf | $75.00 |
| Caviar Cones (4 pcs) | Siberian Osetra, horseradish crème fraîche, gold leaf | $150.00 |
| Sasanian Siberian Osetra | Medium dark pearls, crisp, nutty, fresh blinis | $150.00 |
| Sasanian Royal Osetra | Large amber pearls, nutty, velvet texture, fresh blinis | $250.00 |
| Sasanian Imperial Osetra | Large golden pearls, buttery, salty, hazelnut, fresh blinis | $350.00 |
Prime Steaks and Chops
This is the heart of the Steak 48 Beverly Hills menu, and it’s where the kitchen’s commitment to quality really shows. Every steak is responsibly farmed, wet aged for 28 days, and hand cut in house by a master butcher. Guests can order a classic NY Strip or grass-fed NY Strip, a petite or bone-in filet mignon, and even a Steak Farina — the bone-in filet topped with an egg, a nod to old-school steakhouse tradition.
For those chasing something rarer, the Australian Tajima Wagyu Filet and A5 Kobe “Wine Fed” beef from Hikami Farm offer an entirely different eating experience, priced accordingly and often limited in availability. The Bone-In KC Strip, Bone-In Ribeye, and the 45-Day Dry Aged Bone-In Ribeye are favorites among steak purists, while the Kosher Bone-In Ribeye and the massive 46oz Bone-In Wagyu Tomahawk from Snake River Farms are built for guests who want to make a statement. Every cut on the steak menu can be enhanced with add-ons like sautéed blue cheese, black truffle green peppercorn, truffle butter, or a black truffle sautéed Maine lobster topping.
| Steak | Size | Price |
|---|---|---|
| NY Strip | Small (12oz) / Regular (16oz) | $65.00 / $79.00 |
| Grass Fed NY Strip | Small (12oz) | $65.00 |
| Petite Filet Mignon | Small (8oz) | $68.00 |
| Bone-In Filet Mignon | Small (12oz) / Regular (18oz) | $82.00 / $95.00 |
| Steak Farina | Small (12oz) | $83.00 |
| Australian Tajima Wagyu Filet | Small (8oz) / Regular (12oz) | Market Price |
| A5 Kobe Wine Fed | Small (3oz) | $135.00 |
| Filet Mignon | Regular (12oz) | $82.00 |
| Bone-In KC Strip | Regular (18oz) | $82.00 |
| Bone-In Ribeye | Regular (22oz) | $85.00 |
| 45 Day Dry Aged Bone-In Ribeye | Regular (22oz) | $105.00 |
| Kosher Bone-In Ribeye | Regular (22oz) | $135.00 |
| Bone-In Wagyu Tomahawk | Regular (46oz) | $295.00 |
Steak Enhancements
| Enhancement | Price |
|---|---|
| Sautéed Blue Cheese | $8.00 |
| Black Truffle Green Peppercorn | $4.00 |
| Truffle Butter | $9.00 |
| Crab Cake “Oscar” | $26.00 |
| Chef Style Burrata | $10.00 |
| Crispy Shrimp | $12.00 |
| Black Truffle Sautéed Maine Lobster | $58.00 |
Ocean 48: Fresh Seafood Beyond the Steak
While the steak program gets most of the attention, the Ocean 48 seafood section deserves just as much credit. Every fish is responsibly sourced from sustainable fisheries when available, and the lineup includes Shetland Island Salmon prepared braised or spiedini-style, New Bedford Sea Scallops finished with chardonnay lemon butter, and Maryland Style Lump Crab Cakes made with jumbo lump crab and old bay seasoning.
Chilean Sea Bass is another standout, offered braised or spiedini with chardonnay, sea salt, and cracked pepper. For guests who want the full showstopper experience, the Whole Jumbo Norwegian King Crab Legs and North Atlantic Twin Lobster Tails are broiled and served with drawn butter, making them ideal for sharing at the table.
| Seafood | Description | Price |
|---|---|---|
| Shetland Island Salmon | Braised or spiedini, Scottish coast | $51.00 |
| New Bedford Sea Scallops | Chardonnay lemon butter, sea salt | $62.00 |
| Maryland Style Lump Crab Cakes | Jumbo lump crab, old bay seasoning, buttered breadcrumbs | $61.00 |
| Chilean Sea Bass | Braised or spiedini, chardonnay, sea salt, cracked pepper | $67.00 |
| Whole Jumbo Norwegian King Crab Legs | Drawn butter, shell split | Market Price |
| North Atlantic Twin Lobster Tails | Broiled, drawn butter, paprika | Market Price |
More Than Steak
For diners who want something outside the usual beef and seafood lineup, this section offers a few standout choices. The Bone-In Iberico Pork Chops are double cut and sourced from heritage breed pigs in Southern Spain, while the Bone-In Veal Chop is broiled and sourced from Northern Midwest farms. The Australian Heritage Whole Rack of Lamb, all natural and ranch raised, rounds out this small but memorable section of the menu.
| Item | Description | Price |
|---|---|---|
| Bone-In Iberico Pork Chops | Double cut, heritage breed, Southern Spain | $59.00 |
| Bone-In Veal Chop | Broiled, Northern Midwest farms | $79.00 |
| Australian Heritage Whole Rack of Lamb | All natural, ranch raised | Market Price |
Sides That Matter
No steakhouse experience is complete without the right sides, and this menu treats them as more than an afterthought. The Boursin Cheese Whipped Potatoes, Loaded Baked Potato, and Crispy Hasselback Potato are all built to pair with a rich cut of beef, while the Truffled and Salted Crispy Fries and Alaskan King Crab and Rock Shrimp Mac and Cheese add a little extra indulgence.
Lighter options like sautéed broccoli, spinach, or asparagus, roasted Brussels sprouts with bacon lardon, and creamed spinach with artichoke help balance out the richer parts of the meal. The Corn Crème Brûlée and Whipped Praline Sweet Potato are two of the more creative sides on the menu, blending sweet and savory in a way that’s become something of a signature at Steak 48.
| Side | Description | Price |
|---|---|---|
| Boursin Cheese Whipped Potatoes | Yukon + russets, garlic boursin, sweet cream | $16.00 |
| Loaded Baked Potato | Wisconsin cheddar, bacon lardon, chives, sour cream | $16.00 |
| Crispy Hasselback Potato | Smoked sea salt, truffle butter, chive cream cheese sauce | $19.00 |
| Chef Nicolas’ au Gratin Potatoes | Caramelized onion, gouda, mozzarella | $24.00 |
| Crisp French Fries | Pecorino, white truffle oil, rosemary | $16.00 |
| Whipped Praline Sweet Potato | Madagascar vanilla bean, mascarpone, candied pecans | $19.00 |
| Creamed Spinach + Artichoke | Smoked garlic, artichoke hearts, sweet cream | $18.00 |
| Broccoli, Spinach or Asparagus | Sautéed, sea salt, shaved parmesan | $18.00 |
| Corn Crème Brûlée | Sweet corn, cream, turbinado sugar | $21.00 |
| Roasted Brussels Sprouts | Sea salt, bacon lardon | $19.00 |
| Sautéed Wild Mushrooms | Seasonal variety, garlic, parsley, thyme | $19.00 |
| Fire Roasted Cauliflower | Caramelized, smoked basil aioli, aged pecorino | $21.00 |
| Shells + Cheese | Boursin + 9-month aged white cheddar, garlic breadcrumbs | $18.00 |
| King Crab + Shrimp + Shells + Cheese | Boursin, white cheddar, butter poached, lemon | $52.00 |
Desserts and Sweet Endings
The dessert menu, crafted under Executive Pastry Chef Christine Conner, closes out the meal with the same attention to detail found throughout the rest of the menu. Lou Lou’s Homemade Cookies & Cream Gelato Cake and the Triple Chocolate Bombe are favorites for chocolate lovers, while the Triple Layer Key Lime Pie and Red Velvet Bread Pudding offer something a little different for guests who want a lighter finish. The Ultimate Warm Vanilla Caramel Cake is often recommended for larger tables to share.
| Dessert | Description | Price |
|---|---|---|
| Cookies & Cream Gelato Cake | Vanilla bean cookies and cream gelato, chocolate sauce | $15 |
| Very Chocolate Cake | Dark chocolate ganaché, milk chocolate buttercream | $15 |
| Triple Layer Key Lime Pie | Fresh key lime, almond graham cracker crust | $17 |
| Sweet + Savory Fresh Berries | Acacia honey, EVOO, grains of paradise | $16 |
| Triple Chocolate Bombe | Milk chocolate mousse, dark chocolate shell | $16 |
| Ultimate Warm Vanilla Caramel Cake | Vanilla gelato, whipped cream, toasted pecans | $19 |
| Peanut Butter Pie | Peanut butter chocolate mousse, chocolate ganache | $16 |
| Cookies & Cream Popcorn Sundae | Vanilla bean gelato, homemade hot fudge | $15 |
| Red Velvet Bread Pudding | Vanilla bean gelato, white chocolate, cream cheese | $16 |
| Sorbet | Mango, raspberry, blood orange | $12 |
| Gelato | Chocolate, sea salt caramel, vanilla bean, strawberry | $12 |
Wine List and Beverage Program
The wine program is one of the more serious steakhouse lists in Beverly Hills, spanning Reserve Sparkling, Reserve Whites, Reserve Pinot, New World Cabernet, New World Reds, French Reds, and Italian & Spanish Reds. Bottles range from approachable $140 selections to trophy names like Screaming Eagle, Harlan Estate, and Domaine Leflaive that push into the thousands. For guests who want to finish the night on a sweeter note, the dessert wine and port list features Taylor Fladgate tawny ports aged up to 40 years, alongside a cordial menu with Grand Marnier, Frangelico, and Green Chartreuse.
Dining Experience and Reservations
Booking ahead is strongly recommended given how popular this location has become, especially on weekends and around holidays. The Steak 48 Beverly Hills menu is designed with both intimate dinners and larger group celebrations in mind, and the raw bar and shareable sides make it easy to build a meal for the whole table. Guests looking to make a reservation can do so directly through the restaurant’s booking system, and calling ahead is advisable for large parties or private dining requests.
Final Thoughts on the Steak 48 Beverly Hills Menu
From USDA Prime beef and A5 Kobe wagyu to a raw bar loaded with fresh shellfish and a caviar list that few steakhouses can match, the Steak 48 Beverly Hills menu delivers a complete luxury dining experience. Every section, from appetizers through dessert, reflects the same commitment to quality ingredients and thoughtful preparation, making it a strong choice for anyone planning a special night out in Beverly Hills.
Frequently Asked Questions About Steak 48 Beverly Hills Menu
Is Steak 48 more expensive than Ruth Chris?
Yes, Steak 48 prices typically run $180 to $240, higher than Ruth’s Chris Steakhouse at $160 to $220 for a similar prime steaks and chops dining experience.
How to dress for Steak 48?
Smart, upscale attire is expected to maintain the restaurant’s fine dining atmosphere. Athletic wear, excessively revealing clothing, and exposed undergarments are not permitted.
What are the typical Steak 48 prices?
Steak 48 prices for prime steaks and chops include:
NY Strip (12oz) – $65.00
Grass Fed NY Strip (12oz) – $65.00
Petite Filet Mignon (8oz) – $68.00
Bone-In Filet Mignon (12oz) – $82.00
Steak Farina, Australian Tajima Wagyu Filet, A5 Kobe Wine Fed, and Filet Mignon also available
Who owns Steak 48 in Beverly Hills?
Steak 48 is owned and co-founded by brothers Jeffrey and Michael Mastro, who also created Steak 44, Dominick’s Steakhouse, and Ocean 44, with additional locations in Houston, Chicago, Philadelphia, and Charlotte.
I am M Hasnain, a digital content writer with over 2 years of experience creating informative online content. I am the founder and lead author of Menuzexa, where I share helpful articles about menus, restaurant guides, food prices, and dining tips. My goal is to provide accurate, well-researched, and easy-to-understand information that helps readers quickly find the details they need.
