Try the coffee cocoa-rubbed filet topped with ancho chile butter and crispy "angry onions" -- it's a local favorite. Read more.
Los Tres Gallos is particularly well known for its Cecina de Yacapixtla, a traditional beef dish with a distinctive flavor that comes from salting, pounding and air-drying in the sun. Read more.
Don't miss the Australian Wagyu rib Eye -- it's an indulgent dish that will give you a caveman moment with its presentation of sliced steak and two huge bones. Read more.
Try the "long bone" coyboy steak - it's a traditional rib eye taken to the next level with custom seasonings and topped with black truffle butter. Read more.
Check out the House Filet - a savory Bearnaise sauce covers the 6 oz. of juice-bursting meat, surrounded by flash-fried Louisiana oysters. Read more.
Try the 28-ounce, spice-rubbed cowboy cut rib eye. It's infused with guajillo and ancho chiles, with a touch of cumin, coriander and chipotle. Yum! Read more.
Get the full California "foodie" experience with these steaks, which are the perfect combination of spice, sweetness, acidity and richness. Read more.
The star of this show is the 50 oz. Tomahawk steak that's served with mashed potatoes and seasonal veggies. Try it on Tomahawk Thursdays when you can get it for a bargain $79! Read more.
