Steak 48 Del Mar Menu: Prices & Signature Dishes
Steak 48 Del Mar sits in the Del Mar Highlands Town Center. This upscale eatery covers 12,500 square feet. The Mastro family created this restaurant after selling their previous steakhouse to Landry’s in 2013.
The menu focuses on prime corn-fed beef cuts and fresh seafood. Diners can enjoy appetizers, signature sides, and desserts. A 3,000-bottle wine cellar enhances every meal.
Prices reflect the high-quality ingredients and preparation. The average bill is about $500. Wine can cost up to $68 per glass. These prices make Steak 48 perfect for special events and business dinners.
This guide covers menu items, prices, and signature dishes. You’ll learn what makes Steak 48 unique in San Diego County’s dining scene.
Welcome to Steak 48 Del Mar: Premium Steakhouse Experience in San Diego County
Steak 48 Del Mar offers a top-notch steakhouse experience at Del Mar Highlands Town Center. This upscale dining Del Mar spot combines premium ingredients with expert preparation. The 12,500-square-foot space is designed for memorable celebrations.
The restaurant elevates the traditional steakhouse concept with unique design elements. It balances sophistication with warmth, appealing to corporate clients and celebratory diners alike.
Location and Ambiance at the Del Mar Restaurant
The Steak 48 San Diego location is easily accessible for diners throughout San Diego County. The space features multiple areas for different dining preferences and occasions.
Guests enter past a striking wall decorated with hatchets, creating immediate visual impact. This element introduces the restaurant’s “in-betweenism” design philosophy.
The main dining area centers around an intimate sunken lounge. Deep dusk lighting and LED candles create a sophisticated yet inviting atmosphere.
A glass booth overlooks the cold bar and kitchen, offering a unique view of culinary preparations. A separate wing includes a bar and video screens for corporate events and private gatherings.
What Makes Steak 48 Different from Traditional Steakhouses
The restaurant’s service philosophy focuses on obsessive yet unobtrusive care. Multiple attendants greet guests throughout their visit, creating a welcoming environment.
Staff training is exceptional, with bartenders bringing experience from Michelin-starred restaurants. Servers memorize every menu item to provide informed recommendations.
Steaks are served on plates heated to 300-400 degrees, maintaining optimal temperature throughout the meal. Wine pours measure 9 ounces, larger than the typical 5-6 ounce standard pour.
| Feature | Steak 48 Del Mar | Traditional Steakhouses |
|---|---|---|
| Plate Temperature | 300-400 degrees for optimal warmth | Standard room temperature or warm plates |
| Wine Pour Size | 9 ounces per glass | 5-6 ounces per glass |
| Staff Training | Michelin-starred restaurant experience | Standard hospitality training |
| Dining Space | 12,500 square feet with multiple zones | Varies, typically single dining room |
Dining Policies and What to Expect
Steak 48 Del Mar is an upscale dining Del Mar establishment with refined atmosphere standards. The dress code is business casual, with many guests dressing more formally.
Reservations are strongly recommended, especially for weekend evenings and special dates. Walk-in availability may be limited during peak hours.
Expect a leisurely multi-course dining experience designed for celebration. The service pace allows time to enjoy each course fully.
From greeting to dessert, every element works to deliver a memorable steakhouse experience. It’s ideal for anniversaries, business dinners, and milestone celebrations.
Exploring the Steak 48 Del Mar Menu: Prime Steak Selections and Prices
Steak 48 Del Mar specializes in premium corn-fed beef. Their menu offers expertly prepared cuts at various price points. Corn-fed steaks deliver more marbling, sweeter flavor, and richer taste than grass-fed alternatives.
Each steak arrives on plates heated to 300-400 degrees. This ensures your meal stays hot throughout. The kitchen focuses on proper searing techniques and precise temperature control.
Diners can enhance their selections with optional toppings. The signature whipped truffle butter adds luxurious depth to any steak.
Signature Prime Beef Cuts
Three exceptional prime beef selections form the menu’s foundation. These cuts represent the best of traditional American steakhouse offerings. Each option provides a unique experience based on marbling, tenderness, and flavor intensity.
The following table presents the core steak options with Del Mar restaurant prices and key characteristics:
| Steak Cut | Weight | Flavor Profile | Price |
|---|---|---|---|
| Bone-In Ribeye | 18 oz | Rich, well-marbled, buttery texture | $79 |
| Center-Cut Filet Mignon | 8 oz | Lean, tender, mild beef flavor | $68 |
| New York Strip | 16 oz | Balanced, classic steakhouse cut | $72 |
| American Wagyu Ribeye | 14 oz | Intense marbling, premium quality | $125 |
18 oz Bone-In Ribeye
This well-marbled cut delivers rich flavor and exceptional tenderness. The bone adds extra depth during cooking and helps retain moisture. Fat marbling throughout creates a buttery texture that melts in your mouth.
The ribeye suits diners who want bold beef flavor. The generous 18-ounce portion satisfies hearty appetites. Priced at $79, this selection offers substantial value for its size and quality.
8 oz Center-Cut Filet Mignon
The filet mignon offers a lean and tender alternative for those seeking milder beef flavor. This cut contains less fat than the ribeye but maintains incredible softness. The center-cut preparation ensures consistent thickness and even cooking.
This option works well for diners who prefer subtler taste. The 8-ounce size provides a satisfying portion without overwhelming. At $68, the filet mignon delivers premium tenderness at an accessible price.
The restaurant considers the New York strip their “base model” steak. This cut balances marbling and leanness, offering both flavor and texture. Each strip receives expert searing to create a flavorful crust.
The kitchen maintains strict temperature control to achieve your desired doneness. The 16-ounce portion costs $72 and showcases the restaurant’s fundamental skills.
Wagyu and Premium Specialty Steaks
The Steak 48 Del Mar menu features ultra-premium Wagyu selections. These specialty offerings provide extraordinary marbling and unique flavor experiences. Both Japanese and American Wagyu options give diners different levels of intensity.
The exceptional marbling in Wagyu beef creates an unmatched melt-in-mouth sensation. The fat distribution differs significantly from standard prime cuts. These selections command higher prices but deliver truly distinctive dining experiences.
Japanese A5 Wagyu
The restaurant offers Miyazaki A5 Wagyu, the highest grade of Japanese beef available. This cut represents the pinnacle of beef production. The extreme marbling creates a texture unlike any other steak.
A5 Wagyu requires different eating expectations than traditional steaks. The rich, buttery fat content means smaller portions satisfy completely. Pricing varies based on market availability, typically ranging from $35-50 per ounce.
American Wagyu Options
Domestic Wagyu provides exceptional marbling at more accessible pricing. These cattle combine Japanese Wagyu genetics with American beef breeds. The result balances intense marbling with familiar beef flavor profiles.
The American Wagyu ribeye delivers premium quality without Japanese import costs. At $125 for a 14-ounce cut, this option offers remarkable value. The marbling exceeds standard prime beef while maintaining traditional steak characteristics.
Dry-Aged Selections and Preparation Methods
Select menu offerings feature dry-aged beef that intensifies flavor through controlled aging. This process concentrates the beef’s natural taste while increasing tenderness. The aging develops complex, nutty notes that distinguish these cuts from standard preparations.
The kitchen’s preparation methods enhance each steak’s natural qualities. Key techniques include:
- High-heat searing to create flavorful crust while maintaining juicy interiors
- Precise temperature monitoring ensuring consistent doneness throughout
- Resting periods that allow juices to redistribute before serving
- Heated plates maintaining optimal serving temperature from kitchen to table
Optional enhancements elevate any steak selection. The whipped truffle butter adds earthy richness that complements beef’s natural flavors. The signature olive oil with herbs and tomato provides a lighter finishing touch.
Each steak receives meticulous attention regardless of price. The restaurant’s commitment to quality extends across all offerings. This consistency ensures satisfaction across all Del Mar restaurant prices and selections.
Seafood Options at Steak 48 and Alternative Entrees
Steak 48’s menu goes beyond beef, offering premium seafood and other proteins. Guests can choose from ocean-fresh catches and land-based options. Each dish showcases quality sourcing and expert preparation techniques.
The raw bar program offers fresh selections as lighter fare. These options don’t compromise on flavor or presentation.
Fresh Catch and Shellfish Offerings
Steak 48 Del Mar’s seafood program highlights the best of coastal dining. Fresh catches arrive daily from trusted suppliers. Each dish brings out the natural flavors of premium shellfish and fish.
Chilean sea bass is a popular seafood choice. It has a buttery texture and mild, sweet flavor. The kitchen prepares it with classic brown butter sauce.
The dish comes with seasonal sides that complement the delicate fish. Prices reflect the market value of this sought-after species.
Alaskan King Crab Legs
Alaskan King Crab legs are a shellfish luxury. These massive crab legs are steamed and served with butter and lemon. The sweet, tender meat needs minimal seasoning to shine.
Portions are sold by the pound, with prices based on availability. Most orders provide generous servings for sharing or as a main course.
Cold Water Lobster Tail
Cold water lobster tail is another premium shellfish option. The restaurant uses Maine lobster known for its flavor and texture. Preparation methods include broiling or steaming to preserve the lobster’s sweetness.
Size options range from single tails to larger portions. Lobster also appears in other menu items, like the Maine lobster escargot appetizer with truffle mornay sauce.
Poultry and Lamb Selections
Non-seafood alternatives offer excellent choices for guests seeking different proteins. These selections maintain the same quality standards as the beef program. Each dish receives careful attention to preparation and presentation.
Roasted Chicken Breast
Roasted chicken breast elevates this familiar protein to steakhouse caliber. The kitchen uses premium poultry and techniques that ensure moist, flavorful results. Seasonings and sides transform simple chicken into a refined entree.
Colorado Lamb Chops
Colorado lamb chops deliver bold, rich flavors for red meat fans. The restaurant serves multiple chops per order, typically four to six. These premium cuts come from Colorado ranches known for quality lamb.
Chefs grill or roast the lamb for a perfect char outside and tender interior. Suggested pairings include mint sides or savory sauces that complement the lamb’s taste.
Surf and Turf Combinations
Surf and turf pairings combine the best of land and sea. These typically feature filet mignon with lobster tail or king crab legs. The pairings offer great value compared to ordering each item separately.
Popular combos include an 8-ounce filet with lobster tail or filet with Alaskan king crab. These dishes satisfy diners who want multiple premium proteins in one meal.
Other seafood items include bacon-wrapped sea scallops and veal preparations. The crab salad features fresh crab meat with avocado and heirloom tomato.
| Entree Category | Featured Items | Price Range | Recommended For |
|---|---|---|---|
| Fresh Catch | Chilean Sea Bass, Scallops | $48 – $68 | Seafood enthusiasts seeking refined preparations |
| Premium Shellfish | King Crab Legs, Lobster Tail | Market Price – $85+ | Special occasions and luxury dining |
| Land Alternatives | Lamb Chops, Roasted Chicken | $42 – $62 | Guests preferring non-beef proteins |
| Surf and Turf | Filet with Lobster or Crab | $95 – $125 | Diners wanting land and sea combinations |
Steak 48’s diverse seafood options ensure every guest finds something special. From delicate fish to luxurious shellfish, each dish upholds the restaurant’s high standards.
Steak 48 Signature Dishes: Appetizers, Sides, and Desserts
Steak 48 Del Mar offers a full dining experience. Their menu includes expertly prepared starters, family-style sides, and decadent desserts. Each dish receives the same attention to quality and preparation as the main steaks.
The menu encourages sharing and sampling multiple dishes. Sides come family-style, allowing parties to try various flavors. This approach makes dinner a fun, collaborative experience for guests.
Standout Appetizers Worth Ordering
Steak 48’s starters feature classic steakhouse and creative seafood options. Each appetizer showcases premium ingredients with bold flavors. Portions are generous and perfect for sharing.
Several appetizers have become signature items due to high demand. These starters set the tone for the meal with diverse flavors. The kitchen applies strict standards to all appetizers.
Wagyu Beef Steak Tartare
This refined dish features hand-cut Wagyu beef with traditional accompaniments. It combines premium beef, capers, shallots, and Dijon mustard for balanced flavors. Fresh egg yolk and toast points complete the presentation.
The restaurant uses only the finest cuts for this raw dish. The texture is smooth with proper seasoning throughout. This appetizer appeals to guests wanting an upscale meal start.
Jumbo Lump Crab Cake
Premium lump crab meat forms the base of this substantial starter. The dish uses minimal filler, letting the sweet crab flavor shine. A complementary sauce enhances without overpowering the delicate seafood.
The kitchen forms each cake to order with a golden-brown exterior. The interior stays moist with large crab pieces. This appetizer delivers high-quality execution with generous portions.
Bacon-Wrapped Sea Scallops
Large diver scallops are wrapped in savory bacon for this popular starter. The dish balances sweet scallop meat with smoky, crispy bacon. Proper searing creates caramelization while keeping scallops tender.
Each portion includes multiple scallops cooked to the same doneness. The bacon adds richness without overwhelming the scallops. This dish appeals to fans of surf-and-turf flavors.
Other recommended starters include Maine lobster escargot with truffle mornay sauce. The hamachi crudo features yellowtail with hearts of palm and white soy. The crab salad layers lump crab over avocado and tomato with basil pistou.
Signature Sides That Complete Your Meal
Side dishes at Steak 48 Del Mar are as important as main entrees. Each side features unique preparation methods and premium ingredients. The family-style format lets groups sample multiple options.
The restaurant offers classic steakhouse sides and creative seasonal dishes. Vegetable options provide balance alongside rich proteins. Some sides have gained followings for their unique preparation techniques.
Black Truffle Mac and Cheese
This dish elevates traditional mac and cheese with black truffle. The sauce combines multiple cheeses for complex flavor and creamy texture. Truffle oil and shaved truffle add aromatic intensity.
The pasta stays al dente beneath the rich sauce. The dish arrives hot in individual or shareable portions. It pairs well with beef entrees.
Lobster Mashed Potatoes
These mashed potatoes contain generous chunks of sweet lobster meat. The potatoes are smooth and velvety with butter and cream. Fresh lobster pieces add texture and seafood sweetness.
The dish balances rich potato with delicate lobster flavor. Each serving has substantial lobster meat, not just token pieces. This side turns a steakhouse staple into a luxurious dish.
Charred Brussels Sprouts with Bacon
Brussels sprouts are cooked at high heat for a caramelized exterior and tender interior. Crispy bacon adds smoky, salty notes throughout. The combination creates a flavorful vegetable side.
The charring technique brings out natural sweetness in the sprouts. Bacon fat adds richness while keeping the vegetable focus. This dish converts even skeptics into Brussels sprouts fans.
Grilled Asparagus with Hollandaise
Fresh asparagus spears are quickly grilled to keep bright color and crisp texture. Classic hollandaise adds rich, buttery notes with subtle lemon. The dish highlights quality asparagus without overdoing it.
The restaurant chooses thick asparagus spears for best grilling results. The hollandaise is warm and properly mixed. This side offers a lighter vegetable option with elegant presentation.
Other must-try sides include the hasselback potato with truffle butter and chive cream sauce. The crème brûlée corn transforms sweet corn into a dessert-like side with caramelized sugar topping.
Whipped praline sweet potatoes combine mascarpone cheese and candied pecans. The creamed spinach is rich, though some find it too heavy. Wild mushrooms offer earthy flavors, but preparation can vary.
Decadent Desserts and Sweet Endings
The dessert menu features substantial options designed for sharing. Each dish delivers rich flavors and impressive presentations. The portions are suitable for multiple guests while maintaining individual appeal.
The warm vanilla cake is the signature dessert, carefully prepared for moisture and texture. It’s called “vanilla cake” instead of “butter cake” for legal reasons. The dessert comes warm with sauces and garnishes.
The cookies-and-cream gelato cake is large and visually appealing. Multiple layers combine cookie pieces with premium gelato. It stays frozen until serving to maintain proper texture. This dessert is perfect for chocolate and cookie lovers.
Wine List and Beverage Program
Steak 48’s beverage program includes a 3,000-bottle wine cellar with strategic focus areas. West Coast red wines are emphasized, showcasing California’s top wine regions. International whites and sparkling wines balance the collection.
The wine list features prestigious labels like Opus One alongside lesser-known boutique producers. This approach offers both familiar names and new discoveries. The cellar maintains proper storage for optimal aging and flavor.
Wine service includes generous 9-ounce glass pours instead of standard 5-ounce servings. This allows guests to fully experience each wine’s characteristics. Premium selections can reach high prices, like a $68 glass of pinot noir.
The cocktail program shows equal attention to quality and technique. Martinis are a focus, with regulars praising their “perfect dirty” martinis. Each martini is 5 ounces, exceeding typical restaurant standards. The staff maintains consistency across all cocktails.
| Category | Featured Items | Price Range | Notable Details |
|---|---|---|---|
| Signature Appetizers | Wagyu Beef Tartare, Jumbo Lump Crab Cake, Bacon-Wrapped Scallops, Maine Lobster Escargot | $22-$38 | Shareable portions with premium ingredients |
| Premium Sides | Black Truffle Mac & Cheese, Lobster Mashed Potatoes, Hasselback Potato, Crème Brûlée Corn | $16-$28 | Family-style servings for sharing |
| Vegetable Sides | Charred Brussels Sprouts, Grilled Asparagus, Creamed Spinach, Wild Mushrooms | $14-$18 | Fresh seasonal preparations |
| Desserts | Warm Vanilla Cake, Cookies-and-Cream Gelato Cake | $16-$22 | Substantial portions for sharing |
| Wine Program | West Coast Reds, International Whites, Premium Sparklings | $18-$68+ per glass | 9-ounce pours, 3,000-bottle cellar |
Steak 48 signature dishes cover appetizers, sides, and desserts for memorable meals beyond steakhouse entrees. Each dish reflects the commitment to quality and execution that defines the Del Mar fine dining experience. The family-style format encourages exploration and sharing throughout the meal.
Conclusion
Steak 48 Del Mar offers a refined take on the classic American steakhouse. The restaurant focuses on perfecting traditional elements rather than reinventing them. Every detail, from prime beef to tableside service, receives meticulous attention.
This upscale steakhouse stands out in San Diego County’s dining scene. It provides a hearty alternative to the region’s lighter, plant-forward cuisine. Steak 48 caters to those craving indulgent meals in a traditional setting.
Service excellence is at the core of the dining experience. Staff training ensures attentive care without being intrusive. The restaurant aims to set industry-leading hospitality standards for every visit.
The Del Mar location is ideal for special occasions and celebrations. It’s perfect for business dinners, anniversaries, and milestone moments. Premium ingredients and polished service create unforgettable evenings.
Prices reflect the high-quality offerings at Steak 48. Prime steaks start around $55, with Wagyu selections costing more. Dry-aged cuts and specialty preparations command higher prices. Sides, appetizers, and desserts add to the total.
Reservations are recommended for this popular spot. The dress code is business casual to upscale. Plan for a leisurely meal with multiple courses.
Steak 48 Del Mar blends classic steakhouse elements with modern hospitality. It offers prime beef, fresh seafood, extensive wines, and professional service. The restaurant caters to diners who value quality and tradition in their dining experiences.