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Meat on Ocean Brings a Serious Steakhouse to Santa Monica

Meat on Ocean Brings a Serious Steakhouse to Santa Monica

Meat on Ocean is a carnivore’s dream. Housing a huge dry-aging room, on-site butcher shop, and an extensive charcuterie bar, the steakhouse offers a variety of menu options.

Developed by executive chef Michael Teich and culinary director Damon Gordon, the menu focuses on meat, seafood, pork, and poultry dishes. Diners can choose their cut from filet mignon, New York strip, rib eye, porterhouse, T-bone, and chateaubriand. The menu includes house specials such as sugar-cured baby back pork ribs, rotisserie chicken, quail, rack of lamb and country-fried New York steak.

Seafood choices include halibut, king crab legs, soft-shell crabs, salmon, Chilean sea bass, and lobster as well as an extensive choice of oysters.

The appetizer menu features many steakhouse classics. Find salads like iceberg wedge and Caesar and appetizers ranging from a cold crab cocktail to roasted bone marrow. All the familiar sides are there too: mashed potatoes, grilled mushrooms and cauliflower, Chinese long green beans, corn on the cob, charred cabbage, and fire-roasted broccolini.

The bar menu includes a long list of more 20 local and international draught beer selections as well as custom signature cocktails.

After entering the 11,000-square-foot open space, diners are greeted with a huge wine display with over 1,000 bottles. Housed in an old meatpacking warehouse, Meat on Ocean’s design draws from its industrial heritage with brick and tile flooring, leather furniture and custom light fixtures. Retractable glass doors connect the main dining area to the patio, creating a seamless space with wide ocean views.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.


Recipe Summary

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried rosemary
  • ¼ teaspoon cayenne pepper
  • 1 (2 1/2 pound) beef tri-tip roast
  • ⅓ cup red wine vinegar
  • ⅓ cup vegetable oil
  • 4 cloves crushed garlic
  • ½ teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.