Like most men, the guys at LOWRIDER love to eat steak. However when we have a craving for a steak we’re not thinking of going to Morton’s, Black Angus, Ruth’s Chris, or even Outback (although we are big fans of their Bloomin’ Onion). Instead when we want steak, we head over to Pinnacle Peak in San Dimas. A LOWRIDER favorite for years, the thing that attracts us the most is the atmosphere. Here at LOWRIDER we’re not big fans of places that require a suit and a tie; we like places that are beyond casual, places that are just straight-up down and dirty, and with its rustic cowboy atmosphere Pinnacle Peak is as down and dirty as you can get.

Steak and potatoes.
Steak and potatoes.

When we go to Pinnacle Peak our go-to dish is the Cowboy, a 20-ounce T-bone prepared the way a steak should be: flame-broiled over mesquite charcoal and served with a baked potato. As an added bonus we also like to get a few orders of Pinnacle Peak’s famous traditional cowboy beans.

LOWRIDER Editor-in-Chief, Joe Ray enjoying a nice big steak.
LOWRIDER Editor-in-Chief, Joe Ray enjoying a nice big steak.

So next time you have a hankering for a nice big steak, check out Pinnacle Peak—just make sure you don’t show up wearing a tie. They have tradition of cutting ties off their customers’ necks and hanging them from the ceiling.