8 Best Steakhouses in Las Vegas
A fun and lively social spot with a lounge area that’s among the best places to grab a drink… as well as a steak… before a wild night out in Vegas.
What sets it apart: The Cajun spice-dusted Delmonico rib eye offers a little extra kick to go with dinner, but the organic, grass-fed New York strip could be the top choice for those staying on the healthy side.
Location: Caesars Palace
The Western outpost for a New York classic that’s one of the longest-running restaurants in the US and a home for dry-aged steaks from Pat LaFrieda. Don’t forget to add some truffle butter to the 24oz Gotham rib eye.
What sets it apart: Even the burger is 16oz of dry-aged beef.
Gordon Ramsay Steak
Location: Paris Las Vegas
Gordon Ramsay’s celebrity and reputation are so strong, he was able to open three restaurants in Las Vegas within a single year. But Steak remains the crown jewel of his Vegas kingdom, offering a bright and flashy atmosphere to go with Ramsay’s famous beef Wellington.
What sets it apart: A Hell’s Kitchen tasting menu that allows guests to try dishes featured on the TV show.
Location: The Palazzo
Wolfgang Puck re-created his Beverly Hills steakhouse next to the atrium waterfall at the Palazzo with a diverse menu and a lively 60-seat bar where people short on time (or short on cash) can stop by for some small bites from the infamous “Rough Cuts” menu.
What sets it apart: A selection of house-made sauces are a nice complement for the larger cuts of corn-fed prime steaks, but the New York strip tasting menu, with three 2-4oz cuts of American and Japanese wagyu, should be savored on its own, without any added flavors.
Location: SLS Las Vegas
The most upscale restaurant at the SLS resort is the latest offering from Spanish chef José Andrés, serving up an eclectic menu that goes far beyond what you’ll find at a traditional American steakhouse.
What sets it apart: Pull up a seat to the “meat bar” and choose your protein, from buffalo carpaccio and wild boar sausage to wagyu beef cheeks, wagyu steak by the pound, or a whole wood-fired pig. The menu is large and diverse for a steakhouse. Plus, it’s the only place you’ll find foie gras cotton candy.
Location: The Palazzo
Mario Batali’s Las Vegas steakhouse takes things up a level, perhaps more than anyone else, with grass-fed, grain-finished Niman Ranch ultra-prime cuts that are dry-aged at the restaurant’s offsite facility for a minimum of 90-120 days. An old steak is definitely a good steak.
What sets it apart: Red meat connoisseurs know to ask about the Riserva program, which dry-ages select cuts anywhere from seven to eight months. It’s sold by the ounce and you won’t know if one is available unless you call the same day.
The restaurant looks out on the Lake of Dreams, a man-made body of water which is a spectacle in and of itself, regardless of what’s on the menu.
What sets it apart: It’s one of only three restaurants in the US to serve certified authentic Kobe beef, making the famous chile-rubbed double rib eye more than just your average 42oz hunk of meat.
A more traditional steakhouse from Jean-Georges Vongerichten that’s less experimental than his spot at the Aria. It’s designed to feel like a 1930s speakeasy with a fine dining touch.
What sets it apart: One of the more romantic places to have a steak over a quiet dinner, especially if you can snag a table with a view of the Bellagio fountains.
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