Is LA’s $500 Steak Really Worth It? 🥩 | CUT Beverly Hills Review

Having tried Wolfgang Puck’s steak in Singapore — which remains the gold standard in my heart 😭 — I was excited to visit CUT Beverly Hills for a special Valentine’s Day dinner. The ambiance was undeniably chic, with live jazz music 🎷 and a sophisticated vibe. But when it comes to the steak itself — especially at this price point — it fell short of expectations. Here’s the breakdown: 🐟 Dry-Aged Tuna Sashimi ⭐️⭐️⭐️⭐️🌟 A creative and tasty starter, though I couldn’t distinctly taste the dry-aged element. Beautifully plated and fresh. 🦞 Seafood Platter ⭐️⭐️⭐️⭐️⭐️ The highlight of the meal! Scallops, king crab, and uni were all top-quality, served over a rich, bisque-like sauce that tied everything together. 🥩 Dry-Aged Ribeye ⭐️⭐️⭐️ Surprisingly tough and slightly charred on the outside. For a cut known for its tenderness, this was a letdown. 🍖 Dry-Aged Filet Mignon ⭐️⭐️⭐️ Also overcooked and lacking juiciness. The chimichurri sauce was a nice, herby touch — but it couldn’t save the steak. 📍 CUT Beverly Hills 9500 Wilshire Blvd, Beverly Hills, CA 90212 While the atmosphere and service make it a glamorous spot for a celebration, the steaks themselves didn’t live up to the hype or the price. Maybe stick to the seafood — or save your splurge for another steakhouse. #LAEats #FineDiningLA #CUTSteakhouse #BeverlyHills #SteakReview #SpecialOccasion #LAFoodGuide #WolfgangPuck