It took a few months, but Resorts World finally has a full-fledged steakhouse. Executive chef Daniel Ontiveros' menu has something for everyone, from bone-in filets and dry-aged ribeyes (brushed in a red wine shallot butter) to tender cuts of Japanese Wagyu. In a fun twist, diners are given a choice of five steak knives, accompanied by detailed descriptions. Yet Carversreak is destined to be best remembered for its lobster en croute (a two-pound lobster wrapped in a pastry like a beef Wellington) with a tangy cognac cream sauce. The dining room follows a stylish, mid-century modern design with splashes of neon and vintage photos on video screens. One private dining room is surrounded by bottles of Scotch. Another is decorated with wall-to-wall steak knives. Yet the best place to sit is in the expansive outdoor patio, which is partially enclosed with its own bar, keeping any aggressive weather at bay while still allowing in the glow of the Strip.
How to book: Book a reservation on the restaurant website.

The self-titled steakhouse by Jean-Georges Vongerichten specializes in fine cuts of beef in a sharp, contemporary dining room. Under the day-to-day guidance of executive chef Sean Griffin, the restaurant serves true certified Kobe and F1 Wagyu (blended with Angus), seared lightly for a subtle crust, allowing the natural flavor of the meat to shine. Other cuts are grilled over apricot wood and mesquite. Along the way, guests can enjoy a few unexpected surprises (swordfish breaded and fried Milanese-style) and Asian touches (a miso mustard steak sauce and crispy beer-battered maitake mushrooms with wildflower honey). A roaming Japanese whiskey cart, which smokes drinks tableside, is on hold during the pandemic, but may return soon.
How to book: Call 877-230-2742 or visit Seven Rooms to book a reservation.

It's hard to beat the scenery at SW Steakhouse, where a minimalist dining room and outdoor patio overlook the Wynn's three-acre Lake of Dreams with water shows taking place every 30 minutes. Yet the broiled steaks remain the best reason to visit. SW Steakhouse was one of the first restaurants in the country to carry certified Kobe and continues to take pride in serving high-end cuts, from Sanuki (A5 beef from cattle fed with olives) to rotating gold-level Snake River Farms selections. There's been a renewed emphasis on fresh fish, thanks to recently introduced executive chef Mark LoRusso, who formerly curated Italian seafood at Costa di Mare. So try the upgraded seafood tower or the indulgent king crab ravioli. SW Steakhouse is also honoring the Wynn's ongoing commitment to quality vegan dishes, putting together a new plant-based steak of mushrooms, red lentils, and onions.
How to book: Make a reservation via Seven Rooms.

You can smell Harlo before you even step foot inside, thanks to the aroma of steaks cooked over white oak with an open flame. Harlo recently took over the old Andiron space at Downtown Summerlin, bringing a high-end steakhouse (and Strip prices) to the West Valley. Chef Gina Marinelli already has one of the best Italian restaurants in Las Vegas with La Strega and is reinventing her pasta program in side dishes to complement dry-aged steaks from the nation's best ranches and producers—including three different filets and a tall, 2.5-inch Bistecca alla Fiorentina. The restaurant also celebrates caviar (sourced by Forte's Nina Manchev) in a choice of formats and adds a few fun touches to the salads (a seven-minute egg on the Caesar or pastrami in the Wedge for example). The room has plenty of energy with art deco design features as well as an exceptional service team and cocktail menu.
How to book: Visit the website to book a reservation.

The Golden Steer is more than a steakhouse. It's a piece of Las Vegas history, dating back to 1958 when there was a hitching post to park your horse out front. Today, the restaurant continues to show off vintage charm and swagger, celebrating not only the mobsters who used to frequent the joint but also Frank Sintara, Muhammad Ali, and other famous visitors who now have red-leather booths dedicated in their honor. So what about the food? The Golden Steer specializes in wet-aged steaks and tableside presentations with the Caesar salad a longtime favorite. Save room for the Bananas Foster dessert—another dish that arrives with a flashy delivery.
How to book: Make a reservation on the restaurant's website. The Golden Steer's steaks can also be shipped throughout the country.

Barry's Downtown Prime, tucked out of the way in the basement level of Circa, is a sprawling, circular dining space with private rooms for parties large and small. The concept by Barry Dakake (formerly of Scotch 80 Prime at the Palms) features a mix of dry and wet-aged steaks cooked over charcoal and fruitwood. The signature ribeye cap, marinated in shallots, garlic, and olive oil, is a holdover from the chef's days at N9NE Steakhouse. Try it with the mac n' cheese, truffle gnocchi, or gourmet tater tots on the side. Overall, the environment is dark and moody, with vintage design elements and the occasional indoor olive tree making an appearance. The best seats are at the 12-person chef's table, surrounded by wine racks, where Dakake himself is eager to customize a meal on the fly.
How to book: Request a reservation online.