A&E

Your guide to the Las Vegas Valley’s many signature steakhouses

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Jean Georges Steakhouse’s Japanese F1 wagyu filet (Wade Vandervort/Staff)

Las Vegas may have been founded as a gambling town, but these days the culinary scene runs the table. And chances are, you’ll find a prime piece of steak on that table, charred to perfection. Just try Googling “best steakhouses in Las Vegas”—the results are enough to give you the meat sweats.

From the Strip to Downtown to neighborhoods all over the Valley, there’s a steakhouse to suit every palate and every price point, especially those with cash to burn. There are no fewer than seven places in town offering certified Kobe beef, that most rarefied of meats from Japan’s Hyōgo Prefecture that can fetch as much as $75 an ounce. Fancy certification aside, a classic steakhouse, in its essence, is as meat-and-potatoes American as it gets. The rest are just details. Oh, but what mouth-watering details they are.

With seemingly endless choices, the carnivore’s dilemma becomes choosing which steakhouse to sink one’s teeth into. Here’s our whirlwind tour of the city’s many meat palaces.

Stars of the Strip

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BLT Steak’s bone-in ribeye (Peter Harasty/File)

BLT Steak

This mid-Strip steakhouse is primed to feed clubbers at Drai’s with its selection of naturally raised Black Angus, USDA Prime beef and American wagyu. Also, the warm Gruyère-laced popovers are worth the cheat. Bally’s, 702-967-4661.

Morels French Steakhouse

Morels features wet- and dry-aged steaks, grilled on a 1,200-degree broiler—plus some of the best people-watching from its Boulevard-facing patio. Palazzo, 702-607-6333.

Oakville Steakhouse

If you’ve dreamed of going to Napa Valley and partaking in the region’s bounty, travel no farther than the south end of the Strip, where California wines are paired with USDA Prime steaks and Australian Tajima wagyu. Tropicana, 702-739-2376.

The Palm Las Vegas

The family-owned Palm serves beautifully marbled corn-fed Prime beef, prepared with olive oil and kosher salt and topped with parsley butter. Its summertime lobster event is especially joyful. Forum Shops at Caesars Palace, 702-732-7256.

STK

If ever a steakhouse could be called sexy, this is the one. The Cosmopolitan outpost is where the beautiful people and a carefully curated Linz Heritage Certified Black Angus Program converge. Cosmopolitan, 702-698-7990.

Strip House

This Planet Hollywood steakhouse exudes vintage Hollywood glamour, and the menu is just as iconic: filet mignon; bone-in ribeye; sides like truffle creamed spinach and goose fat potatoes; and 24-layer chocolate cake you’ll dream for days. Planet Hollywood, 702-737-5200.

SW Steakhouse

The Forbes four-star steakhouse overlooking Wynn’s Lake of Dreams is one of the property’s culinary centerpieces, featuring both A5 Japanese wagyu and Kobe. On the domestic front, try the dry-aged wagyu from Snake River Farms. Wynn, 702-770-3325. –Genevie Durano

Name Brands

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Craftsteak & Heritage Steak (Christopher DeVargas/Staff)

Bazaar Meat by José Andrés

There’s a playfulness to the James Beard award winner’s food, manifested here in meaty delights cooked “José’s way” and classified in menu categories like Our Big Guys and More Than Meats the Eye. SLS Las Vegas, 702-761-7610.

Charlie Palmer Steak

Tucked inside the Four Seasons, you’ll find this classic steakhouse with an intimate vibe. A5 Japanese wagyu from Kagoshima Prefecture is the featured cut, but you also can’t go wrong with the bone-in ribeye or dry-aged Strip. Four Seasons Las Vegas, 702-632-5120.

CUT by Wolfgang Puck

You’d be hard-pressed to find a more elegant setting for prized cuts of meat than CUT, where celebrity portraits line the walls and Japanese pure-breed wagyu beef is on offer, including certified Tajima Kobe ribeye steak from Hyogo. Palazzo, 702-607-6300.

Emeril Lagasse’s Delmonico Steakhouse

The Creole-inspired steakhouse, which recently celebrated its 20th anniversary, continues to serve kicked-up preparations of Prime meats, including a Chateaubriand for two from Creekstone Farms, certified Piedmontese beef and Japanese wagyu. Venetian, 702-414-3737.

Gordon Ramsay Steak

Gordon Ramsay fans are legion, so it’s no wonder the Hell’s Kitchen chef has multiple outlets in town. His steakhouse is an homage to all things British, including Ramsay’s signature beef Wellington. Paris Las Vegas, 800-712-6600.

Jean Georges Steakhouse & Prime Steakhouse

Jean-Georges Vongerichten’s two steakhouses—the former at Aria, the latter at Bellagio—are a study in modern elegance, featuring some of the city’s best cuts and sides, including Kobe A5, prepared using classical cooking techniques. Aria, 702-590-8660; Bellagio, 702-693-8865.

Michael Mina’s StripSteak

This Mandalay Bay mainstay draws hungry carnivores to its wide selection of meat—butter-poached and finished on a mesquite wood-burning grill. The duck fat fries are just as addictive. Mandalay Bay, 702-632-7200.

Tom Colicchio’s Craftsteak & Heritage Steak

The Top Chef judge has two outposts on the Strip, Craftsteak at MGM Grand and Heritage at the Mirage. Both illustrate the chef’s deftness with meat preparation, along with killer sides. MGM Grand, 702-891-7318; Mirage, 866-339-4566. –Genevie Durano

New Kids on the Butcher Block

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Prime rib at Sara’s inside the Palms (Wade Vandervort/Staff)

Manzo

Manzo means “beef” in Italian, and this Eataly spot takes its seriously. The Eataly restaurant gives diners an up-close look at the art of butchery through a glass-enclosed butcher room. Cuts can then be ordered and simply grilled with EVOO. Park MGM, 702-730-7617.

Sara’s

Tucked into the Palms’ nearly $700 million renovation hides this “secret” supper club inside chef Michael Symon’s Mabel’s BBQ. Come for the exclusivity, stay for the prime rib cart doling out 10-, 14- and 20-ounce cuts. Palms, 702-944-5941.

Scotch 80 Prime

A well-thought-out meal can be an art form, and diners at this Palms’ signature can admire Basquiat’s work while digging into certified Japanese Kobe. Palms, 702-942-7777. –Genevie Durano

Beyond the Boulevard

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Cleaver’s XXL Ribeye (Wade Vandervort/Staff)

Alder & Birch

Classic meets modern at the Orleans’ steakhouse. Indulge on handcrafted cocktails and fresh meats, house-made ginger beers and shared plates, and enjoy daily specials from 4 to 6 p.m. Orleans, 702-365-7111.

Anthony’s Prime Steak & Seafood

Looking for a modern steakhouse that won’t break the bank? Anthony’s inside the M Resort offers affordable wet-aged steaks along with unique choices like bison tenderloin and lobster flatbread. M Resort, 702-797-1000.

The Angry Butcher

This Sam’s Town spot boasts “flavor worth fighting for”—and specials like a USDA prime steak dinner that includes an 8-ounce prime sirloin, garden salad, mashed potatoes and vegetables for $22. Sam’s Town, 702-456-7777.

Cleaver

Butchered meats and seafood are the focus of Nectaly Mendoza’s elevated man cave, an offshoot of local cocktail favorite Herbs & Rye. Tomahawk steaks, charred bone marrow and a daily happy hour (5-8 p.m. and midnight-3 a.m.) await. 3900 Paradise Road #D1, 702-538-9888.

Edge Steakhouse

Edge arrived at the remodeled Westgate in 2016, and there’s more to it than steak. Niman Ranch lamb with lentil ragu, crab and avocado salad and sable fish cioppino are just some of the offerings on the restaurant’s extensive menu. Westgate, 702-732-5277.

Envy

Inside the Convention Center-adjacent Renaissance Hotel, Envy evokes classic Las Vegas with its burgundy and red décor. Enjoy signatures like the 19-ounce bone-in ribeye and the Colorado lamb, and keep your eye out for Groupon offers. 3400 Paradise Road, 702-784-5700.

MB Steakhouse

Brothers David and Michael Morton brought their luxury steakhouse to the Hard Rock Hotel, a fitting location for its stylish vibe. Where else can you find a 16-pound, $1,200 tomahawk steak? Hard Rock Hotel, 702-483-4888.

Redwood Steakhouse

Head to the Cal during happy hour for discounted specials, or order from the regular menu, which features a wide range of steaks, seafood, chops, sides and desserts. California, 702-388-2630.

THE Steakhouse

It doesn’t get more old-school Vegas than these mesquite-grilled meats and red-leather accoutrement. Circus Circus’ steakhouse has never gone out of style. Circus Circus, 702-794-3767.

Vic & Anthony’s Steakhouse

This Golden Nugget spot hails from Houston, but it’s got everything you’d expect from a Vegas classic: USDA Prime steaks, Japanese pure-breed wagyu beef, filet mignon and more. Don’t skip the au gratin potatoes. Golden Nugget, 702-386-8399.

VooDoo Steak

Located on floors 50 and 51 inside the Rio, VooDoo doubles as a nightclub with great views while offering European and Southern American dishes like frog legs, shrimp and, of course, steak. Rio, 702-777-7800. –Leslie Ventura

A Side of History

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Oscar's Steakhouse (Courtesy)

The Barrymore

This Royal Resort spot might be young (it opened in the early 2010s), but it has an old-Vegas soul, channeling a bygone era when dinner was an event requiring an evening jacket (though it’s optional here). 99 Convention Center Drive, 702-407-5303.

Bob Taylor’s Original Ranch House

The frontier days live on at this classic spot, serving up rib-sticking grub since 1955. Western memorabilia lines the walls, including John Wayne posters, saddles and a collection of spurs. 6250 Rio Vista St., 702-645-1399.

Golden Steer

Another Las Vegas institution, the Steer opened in 1958 and has seen the likes of Frank Sinatra, Muhammad Ali and Elvis Presley pass through. More than 70 years on, its red booths still draw in devotees of meat and history. 308 W. Sahara Ave., 702-384-4470.

Hugo’s Cellar

Charming diners since 1973, Hugo’s is a rite of passage for romantic types. This is the place for a proper, old-school date, where the waiters wear tuxes and ladies go home with a red rose. Four Queens, 702-385-4011.

Oscar’s Steakhouse

Former mayor Oscar Goodman placed his stamp on the city in many ways, and his namesake Downtown joint might be one of the most enduring, offering perfectly aged steaks and a menu of family recipes. Plaza, 702-386-7227.

Top of Binion’s

It’s steak with a view at this Vegas throwback, opened in 1988 but with roots back to 1957, when it was Top of the Mint. Perched on Binion’s 24th floor, it features Midwestern Black Angus and famous chicken fried lobster. Binion’s, 702-382-1600. –Genevie Durano

Suburban Sprawl

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Ohjah (Wade Vandervort/Staff)

Andiron Steak & Sea

Elizabeth Blau and Kim Canteenwalla’s Summerlin spot offers Hamptons sophistication, plus wood-burning grill selections like filet mignon, certified Angus New York Strip and a bone-in cowboy ribeye. Downtown Summerlin, 702-685-8002

Echo & Rig

Chef Sam Marvin upends the traditional steakhouse concept with this bright, airy Tivoli Village butcher shop/restaurant, which offers a choose-your-own-meat-adventure dining experience. Tivoli Village, 702-489-3525.

Hank’s Fine Steaks & Martinis

This GVR standout rolls out a menu featuring simply prepared cuts of steak that come to your table perfectly charred and tender. Another distinction: Hank’s is the only Henderson steakhouse offering A5 Kobe beef. Green Valley Ranch, 702-617-7515.

Hawthorn Grill

With its bar and lush patio, Hawthorn is perfect for a casual weeknight meal or special-occasion date. The varied menu features a New York strip loin with Bearnaise and a bone-in ribeye with black truffle butter. JW Marriott, 702-507-5955

Ohjah Japanese Steakhouse

A Japanese steakhouse hardly resembles an American steakhouse, and Ohjah’s five Valley locations are a good place to discover the meaty wonders coming from a hibachi grill, including New York steak and filet mignon. Multiple locations, ohjahsteakhouse.com.

Sonoma Cellar Steakhouse

This Henderson favorite recently underwent an elegant makeover, but its steaks remain the star, with grass-fed filet mignon and an American wagyu on offer. Sunset Station, 702-547-7898.

T-Bones Chophouse

The Red Rock steakhouse boasts a 7,500-bottle wine loft and classics like American wagyu beef carpaccio, prime rib and a 28-day wet-aged Chateaubriand. Red Rock Casino Resort, 702-797-7576. Genevie Durano

Farther Out

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Marssa (Courtesy)

DeSimone’s Steakhouse

Near Boulder City, this Railroad Pass Hotel steakhouse channels the Wild West with its Cowboy Steak, a seasoned, 22-ounce bone-in ribeye. But it’s not all meat and potatoes—sample the Thai curry Chilean sea bass or the lobster mac and cheese. 1500 Railroad Pass Casino Road, 702-294-8178.

Katherine’s Steakhouse

Escape to Mesquite’s Casablanca Resort, an hour northeast of Las Vegas, and enjoy steaks, seafood and Italian cuisine. Try the filet and lobster combo, plus an entertaining tableside preparation like the hot spinach salad or cherries jubilee. 950 W. Mesquite Blvd., 702-346-6846.

Marssa

The wagyu ribeye and Australian lamb chops at this spot inside the Westin at Lake Las Vegas will satisfy meat eaters, while sushi chef Kazuki Tozawa prepares such delicacies as the Surf and Kobe roll. 101 MonteLago Blvd., 702-567-6125.

Stockman’s Steakhouse

Next time you’re in Pahrump, stop at the Nugget for one of Stockman’s USDA choice steaks, or try the lamb shank or truffle butter risotto. Seafood includes king crab and Australian lobster tail. 681 S. Highway 160, 866-751-6500. –C. Moon Reed

The Nationals

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Ruth’s Chris Steakhouse (Christopher DeVargas/Staff)

The Capital Grille

Pan-fried calamari with hot cherry peppers, steak tartare and fresh oysters are just a few options to start. Complete your meal with a citrus and honey-roasted rack of lamb with mint gremolata or a bone-in wagyu New York strip. Fashion Show Mall, 702-932-6631.

Del Frisco’s Double Eagle Steakhouse

This Hughes Center steakhouse, which boasts 16 locations countrywide, has delivered top-notch steaks, seafood and wine in Las Vegas for 19 years, and just underwent a $1.5 million renovation. 3925 Paradise Road, 702-796-0063.

Lawry’s

You’re surely familiar with their classic prime rib cuts served tableside, but the beef Wellington and fresh seafood towers are also worth a look. 4043 Howard Hughes Parkway, 702-893-2223.

Morton’s

The upscale chain is ideal for a business meeting or a family outing. Head to the bar for Morton’s “power hour,” with specially priced bites until 6:30 p.m. and 9:30 p.m. to close. 400 E. Flamingo Road, 702-893-0703.

Ruth’s Chris Steak House

Pair the memorable ambience—panoramic views of the Valley through floor-to-ceiling windows—with equally unforgettable USDA Prime steaks, desserts and, of course, cocktails. Harrah’s, 702-693-6000.

Smith & Wollensky

The original location shuttered two years ago, but this new 14,000-square-foot space seems primed for another impressive—if not longer—run. Grand Canal Shoppes, 702-637-1515. –Leslie Ventura

Regional Imports

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Old Homestead (Christopher DeVargas/Staff)

Andiamo Italian Steakhouse

This Motor City favorite has found a natural home at Fremont Street’s Detroit-inspired resort, the D. The aged Stock Yards Premium steaks pair nicely with a robust Italian menu that includes handmade pastas and lobster risotto. The D, 702-388-2220.

Bavette’s Steakhouse & Bar

This Chicago import has an old-world feel with dark woods and a focus on the classics: 42-day dry-aged steaks, oysters, roasted bone marrow, showstopping seafood platters, illustrated menus and traditional cocktails. Park MGM, 702-730-6700.

Joe’s Seafood, Prime Steak & Stone Crab

With outposts in Las Vegas, Chicago and Washington, D.C., this restaurant originated in Miami Beach in 1913. True to its maritime origins, Joe’s serves delectable seafood like Florida stone crab claws, plus signature bone-in prime steaks. Forum Shops at Caesars Palace, 702-792-9222.

Old Homestead Steakhouse

The original New York City version has been serving red meat since 1868. Enjoy 30-day dry-aged steaks, a selection of wagyu cuts, a 15,000-bottle wine cellar and the option to add truffle butter to anything. Caesars Palace, 702-731-7560. –C. Moon Reed

Churrascarias

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Via Brasil (Wade Vandervort/Staff)

If only everyday life came equipped with a card we could flip over whenever we got hit with a steak craving. Then again, that would render churrascarias obsolete, and what fun would that be?

If you’ve never been to national powerhouses like Fogo de Chão, Texas de Brazil or Rodizio Grill (which recently opened its first Nevada location at Henderson’s Galleria at Sunset) or local one-offs Via Brasil in Summerlin or Pampas Brazilian Grille at Planet Hollywood’s Miracle Mile Shops, here’s how it works: You pay one price for all you can consume, from a loaded salad bar and from servers wielding meats on giant skewers. Sides like mashed potatoes and fried plantains are included, too, but go easy there to save space for the ribeye, filet, sirloin and other cuts constantly circulating around you, waiting for you to turn that card to red.

Basically, if you dig beef (and pork and lamb and chicken), churrascarias were meant for you. And if you don’t, well, that salad bar’s pretty righteous, too (though surely, the vegetarians among us put this week’s issue down long ago). –Spencer Patterson

Choosing Sides

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Delmonico Steakhouse (Wade Vandervort/Staff)

Buttered potato purée at Bazaar Meat

Formerly known as Robuchon potatoes, this dish—described on the menu as “butter, butter, more butter, some potatoes”—is a proper homage to the late, great French chef.

Cheddar potato gratin at Old Homestead

Crisp potato slices are engulfed in a blend of aged cheddar and French brie for a tangy, creamy take on the cheesy spud staple.

Mac and cheese at Prime

Prime’s version succeeds through simplicity, and ample amounts of two-year-aged cheddar. It’s the mac and cheese your mom would’ve made … if she were an executive chef on the Las Vegas Strip.

Mushroom trio at StripSteak

This new dish combines shiitakes, royal trumpets and creminis, with a glazed finish of white soy sauce and mirin, a sweet Japanese rice wine. The result? An intense umami bomb capable of balancing a hearty cut of red meat.

Pee Wee Potatoes at CUT

The traditional patatas bravas Spanish tapa works equally well alongside 35-day dry-aged beef. CUT finishes its rendition with garlic aioli, Parmesan and fried shallots.

Potato croquettes at Delmonico

Think of these crispy, cheesy fried guys—finished with bacon, cheddar and sour cream—as tater tots for grown-ups. –Jim Begley

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