THE Steak House

Whether it's "The Steakhouse" or "The Steak House" (both are used), always emphasize "The." Despite being in the middle of a decades-old clown-themed resort, the restaurant draws a reliable mix of locals and tourists, who return regularly for meals in a dining room modeled after an English hunting lodge. What's the secret? The mesquite grill in the center of the dining room, which erupts in flames every time a new cut is added? The vintage-style dry-aging room near the host stand, which offers a glimpse of the meal to come? Or maybe it's the employees? Many have been on the payroll for dozens of years and remember customers by name. Add these elements together and it's a comforting sense of familiarity that contrasts sharply with the tourist trappings of the Strip.

According to the team at The Steak House, the restaurant hasn't hired anyone new in 20 years—and little else has changed with the passage of time. A dry-aging room with thick hooks holding up slabs of beef greets guests near the check-in stand and the heat of a mesquite charcoal grill remains the centerpiece of a dining room modeled after a vintage hunting lounge. Chef Bob O'Brien prefers the challenge of aging choice cuts instead of prime–and it's hard to argue with the results, especially a flavorful 32-ounce bone-in ribeye or a thick slice of prime rib, which may be the best in town. The Steakhouse also includes a soup or salad, vegetable, and choice of potato with the main course—the type of all-inclusive deal that's becoming increasingly rare on the Strip. Still, make sure to start the meal off with the Boston-style crab cake (baked, not fried) with Ritz crackers holding the whole thing together.
How to book: Make a reservation online.