There are so many high profile-steak spots in Vegas that it can be hard to figure out which one's best, especially since you just wanna eat, not... ugh, think. Luckily, we've done the thinking for you, picked eight world-class places for a strip on The Strip, and power-ranked the heck out of 'em:
8. Prime Steakhouse
The steaks are just as impressive as the commissioned artwork hanging on the walls at Jean-Georges Vongerichten’s restaurant at the Bellagio. Yeah... we can't pronounce his name either, especially when our mouths are full of delicious beef, flavored with the dude's unique rubs, condiments and sauces.
7. Old Homestead Steakhouse
This Caesar's-based meatery ages its "aggressively seasoned" thick cut steaks for a minimum of 30 days in New York, ships them out and pairs 'em with glorious sides like Tater Tots doused in a sauce they're calling "Fat Boy", and Duck Fat Fries, the later of which, or really anything they serve, will definitely make you one of the former.
Sure, the steaks are poached and grilled over wood at Chef Michael Mina’s signature Las Vegas restaurant, and they're perfectly awesome, but the best part about this place is that instead of bread, you get complimentary duck fat fries -- recently named the best fries in America -- with a choice of dipping sauces.
5. SW Steakhouse
Overlooking The Wynn's indoor lake and waterfall, this accolade-heavy spot boasts a small selection of starters and mains (Hudson Valley Foie Gras, roasted Scottish salmon, etc.) but, even more than most steakhouses, is really all about the meat menu, which is highlighted by a 30oz dry-aged "Thomahawk chop" that you'd be incredibly Brave(s) to order since it costs $105.
It's got a luxed-out space (towering ceilings, Italian marble, antique furniture, etc.), and Mario Batali's usual boot-food (this stuff based on a Neopolitan market, apparently), but we're here for the beef, all of which is “Super-prime” that's been rubbed w/ sea salt, black pepper and fresh rosemary, including the frustratingly-hard-to-get "Riserva" steaks that've been aged anywhere from eight to 11 months.
3. Tom Colicchio’s Craftsteak
bald dude from Top Chef's James Beard Award-winner's outpost in the MGM Grand has full chophouse style menu that includes seafood and raw bar-style options but is dominated by genuine Wagyu beef options that'll run you as much as 33 bucks an ounce.
2. Cut by Wolfgang Puck
This modernist eatery overlooking the Shoppes at The Palazzo quickly dispenses with starters (Bone Marrow Flan w/ mushroom marmalade, Big Eye Tuna Tartare...) and gets right to the U.S.D.A. PRIME and American Wagyu protein that includes the usual cuts sourced from premium producers like the Double R Ranch in Washington, and from Snake River Farms, which, given Mr. Plissken's escape, must be on either the Hudson or East rivers, right? Or maybe just the one in Idaho.
1. Gordon Ramsay Steak
Sure he's kind of obnoxious on TV, but once you see the cuts of meat -- Prime beef dry aged for 28 days in a himalayan-salt room, Wagyu w/ a marbling score of 9 or higher -- that this riotously colorful Paris-based spot rolls up to your table on a custom meat trolley, you'll forget you ever had beef (Wellington, presumably) with Gordon Ramsay.
1. Prime SteakhouseBellagio Hotel & Casino, Las Vegas
2. Gordon Ramsay Steak3655 Las Vegas Blvd S, Las Vegas
3. Tom Colicchio's CraftsteakMGM Grand, Las Vegas
4. CUT By Wolfgang Puck3325 South Las Vegas Blvd, Las Vegas
5. Carnevino3325 Las Vegas Blvd S, Las Vegas
6. SW Steakhouse3131 Las Vegas Blvd S, Las Vegas
7. STRIPSTEAK3950 Las Vegas Blvd. South, Las Vegas
8. The Old Homestead Steakhouse3570 Las Vegas Blvd, Las Vegas
Chef Jean-Georges Vongerichten's Prime is one of the many gems of the Bellagio, serving up traditional steakhouse fare with unexpected and creative sauces and condiments, like their crystallized onion tamarind glaze.
Celebrity Chef Gordon Ramsay's massive monument to American meats serves up top-notch cuts of steak in the Paris Las Vegas Hotel & Casino.
Tom Colicchio's bronze- & leather- bedecked, pricey dry-aged beef temple offers cuts of meat like the Angus skirt, hanger, and filet mignon.
Helmed by resto mogul Wolfgang Puck, CUT is serving up modern twists on classic steakhouse faire in their modern, 160-seater nestled into the Palazzo. Stop by the 60-seat bar for innovative cocktails and bar snacks.
As the name might suggest, this Vegas resto helmed by Mario Batali specializes in meat and wine. In a town of countless upscale meat and potato joints, Carnevino gains the distinction of being one of the best steakhouses in Las Vegas. The upscale Italian fare Batali is known for also holds a prominent place on the menu.
Another dining outpost within the Wynn resort, the culinary breadth of Chef David Walzog’s SW Steakhouse reaches far beyond that of just steak. While the chili-rubbed double rib eye is the ultimate highlight of the menu, small bites like the black truffle cream corn and the sautéed Hudson Valley foie gras are equally decadent. Unlike other steak-obsessed spots in the area, SW also boasts solid vegetarian opens, like savory red quinoa and farro salads and rich entrées like roasted maitake mushrooms with eggplant caponata. The space manages to be cavernous while still feeling like a chic, classy bistro; diners seated at a table with views of the infamous “Lake of Dreams” and vibrant waterfall should feel especially lucky.
Michael Mina's STRIPSTEAK "redefines the classic American Steakhouse" with his creative takes on dishes that use slow-poached Wagyu beef and more.
Located within the cavernous walls of Caesar’s Palace, Old Homestead is the Vegas reincarnation of the famed Manhattan restaurant by the same name. The menu here is just as timeless: expect robust, juicy filet mignons accompanied by creamy bordelaise sauce and lighter classics like oysters Rockefeller Royale with Pernod crème. With a California-heavy wine list and interior that speaks to the heyday of mid-century Sin City grandeur (think crisp white table linens, plush red leather booths, sultry dim lighting), it’s a great spot for special evenings with your significant carnivore -- providing, of course, that both of you came equipped with fancy eveningwear and a reservation made long in advance.