OAKDALE – Nestled deep in the Cowboy Capital of the World, House of Beef ropes in its guests near and far with a tantalizing steak selection.

Owned by Steve and Cindi Medlen, House of Beef, a family owned and operated business for more than 30 years, is located at 201 North 3rd Avenue in Oakdale, just a stone’s throw from the Highway 108 and 120 intersect. 

Should you get lost, just point your ear to the sky and listen for the chants by satisfied customers.

“Serious bang for your buck – quantity and quality,” wrote Tomas Navarro on the House of Beef’s Facebook page. “... The rest of the weekend we chanted, ‘HOUSE OF BEEF! HOUSE OF BEEF! HOUSE OF BEEF!’”

The menu features food for all palettes.

Those looking for something light or an appetizer House of Beef offers a traditional bar and grill lineup. 

There are spicy and original Buffalo wings, a stack of onion rings, jalapeno poppers, classic potato skins, calamari strips, cheese sticks, breaded shrimp, chicken strips and a combo platter. 

There are “two hand hold ems” – fully-loaded, belt-loosening sandwiches and hamburgers. The tri-tip sandwich, smothered in sautéed mushrooms, grilled onions and cheese, is the stuff of local legend and the New York steak sandwich features a generous cut of USDA choice beef.

The draw, though, comes off of Medlen’s grill. House of Beef’s reputation for quality cuts of meat derives from its full-service operation and rich history as a family owned butcher shop. 

Like Fagundes Meat & Catering in Manteca, House of Beef does more than cook and serve lunch and dinner. Medlen has created a multi-faceted business, complete with process and smoking services, as well as catering.

All of that translates into a transcendent experience between dinner guest and steak.

The options are many.

Try the slow-cooked prime rib seasoned in a garlic rub. You can pair it with with beer-battered Red Hook shrimp. Choose between a 16- or 20-ounce rib eye steak, charbroiled to order and seasoned in House of Beef’s garlic seasoning or whiskey peppercorn sauce.

“The prime rib was out of this world. Melts in your mouth,” wrote Charles Young, giving the restaurant a five-star rating.

There is a 16-ounce New York steak, tri-tip dinner or a filet mignon (six ounces) and lobster combo (eight ounces) plate. If you’re not in the mood for seafood, enjoy a larger cut of the filet mignon by itself.

House of Beef also publishes dinner specials on its Facebook page, some of which aren’t available on the menu.

“Best steak house in the area,” wrote Bill Jenkins, “without a doubt.”

The House of Beef’s restaurant is open Monday through Saturday from 1030 a.m. to 9 p.m. Dinner begins at 4 p.m.

The restaurant is closed on Sundays.

To make a reservation or for more information, contact 209.847.5991.