Unearth The Voyage
When you think of America’s best steakhouses, your mind might jump to New York or Chicago. But a restaurant born in the Arizona desert has been quietly perfecting one of the most beloved cuts of beef for over two decades. Mastro’s Steakhouse has built a reputation that stretches from coast to coast, and their filet mignon has steak lovers debating whether it truly is the finest in the nation.
1. Arizona pedigree, national polish
Scottsdale, Arizona, might seem like an unexpected birthplace for a legendary steakhouse, but that’s exactly where Mastro’s story began in 1999. The founders chose the desert city to launch their vision of upscale dining that blended resort-style comfort with special-occasion elegance.
Fast forward to 2013, and restaurant powerhouse Landry’s, Inc. recognized something special. They acquired Mastro’s and began a careful expansion into major cities across America. The growth was intentional, never rushed, ensuring each new location maintained the original Arizona spirit.
Today, the chain operates under two identities—Mastro’s Steakhouse and Mastro’s Ocean Club—giving diners coastal seafood options alongside prime beef. That dual personality keeps things interesting while staying true to the core mission of exceptional dining.
2. Filet mignon, dialed to your preference
Walking into Mastro’s means you won’t face a confusing menu with dozens of steak options. The filet lineup is refreshingly simple: a Petite Filet at six ounces, a standard Filet at eight ounces, and a showstopping Bone-In Filet that ranges from twelve to eighteen ounces depending on which location you visit.
Every single cut comes from USDA Prime beef, which represents the top tier of American cattle grading. Only about two percent of beef earns that Prime label, so you’re already starting with exceptional quality. Prices vary by city and restaurant, but the commitment to premium meat stays rock-solid.
Whether you prefer your steak rare, medium, or well-done, the kitchen team treats each order with serious attention to temperature and timing.
3. The experience: dress up, settle in, enjoy live music
Mastro’s isn’t just about the food on your plate—it’s about the entire evening. Live piano music fills the dining room at most locations, creating a soundtrack that turns dinner into an event. Check each restaurant’s schedule because music windows vary, and you’ll want to time your reservation accordingly.
The dress code leans upscale, so leave the flip-flops and gym shorts at home. Business-casual attire or better is the standard, which adds to the sense that you’re somewhere special. It’s the kind of place where celebrating a promotion, anniversary, or major milestone feels perfectly appropriate.
Plan to linger over your meal rather than rushing through it. The atmosphere encourages conversation, relaxation, and savoring every bite of that famous filet.
4. Where to find it (beyond Arizona)
From its Scottsdale beginnings, Mastro’s has spread to some of America’s most exciting food cities. Las Vegas boasts the dramatic “Tree House” location, an architectural marvel that feels like dining in a modern treehouse fantasy. Beverly Hills offers the Penthouse, a rooftop setting with California glamour baked into every detail.
Coastal cities haven’t been left out of the expansion. Miami brings waterfront views and ocean breezes, while Boston’s Seaport location captures New England harbor charm. Each restaurant adapts to its surroundings while keeping that signature Mastro’s polish.
The full list of locations stretches across the country, so chances are good there’s a Mastro’s within driving distance or in a city you’re planning to visit. Check their website for the complete roster.
5. The secret behind the tenderness
What makes Mastro’s filet mignon stand out isn’t just the Prime grade—it’s how they handle the meat from delivery to your table. Temperature control matters enormously with filet, since this lean cut can turn tough if mistreated. The kitchen maintains strict protocols for aging, storing, and preparing each steak.
Filet mignon comes from the tenderloin, a muscle that does very little work on the cow, which explains its butter-soft texture. Mastro’s enhances that natural tenderness through careful seasoning and high-heat searing that locks in moisture. The result is a crust that crackles against your knife while the interior stays impossibly tender.
Many diners swear the Bone-In Filet delivers even more flavor, thanks to the bone conducting heat and adding richness during cooking.
6. Sides and additions worth ordering
A great filet deserves equally impressive accompaniments, and Mastro’s delivers on that front too. The Lobster Mashed Potatoes have achieved near-legendary status among regular customers—creamy potatoes studded with chunks of sweet lobster meat that could honestly work as a main course. Pair that with their Gorgonzola Mac & Cheese for serious indulgence.
If you’re feeling extra celebratory, add jumbo lump crab or a cold-water lobster tail to your filet. The surf-and-turf combinations let you experience the Ocean Club side of the menu even at a traditional steakhouse location.
Don’t skip dessert
One more insider move after the filet: order the Warm Butter Cake—long a signature on Mastro’s dessert menus and frequently spotlighted by the brand in new-opening announcements and seasonal features.
