By Brock Radke
A fury for flavor. That’s the feisty way Gordon Ramsay Steak at Paris Las Vegas is advertised on billboards all over Las Vegas. Thanks to his empire of TV shows (Hell’s Kitchen and MasterChef, to name but two) and an even larger collection of restaurants, Ramsay is one of the most recognized culinary figures in the world, never failing to live up to expectations as a passionate, fierce kitchen commander. That’s the fury.
Here’s the flavor: Ramsay’s place is only the second steakhouse in Las Vegas to make use of legendary New York butcher Pat LaFrieda’s beef, dry aged for at least 28 days. The highlight cut is the Royal long-bone chop for two, 32 ounces of beefy bliss. One of the more unique steaks on the menu is the American Kobe rib cap, an 8-ounce selection that boasts the decadent flavor of a ribeye with a velvety texture of a filet. Gordon Ramsay Steak is also building a reputation for amazing desserts, and the unmissable choice is the sticky toffee pudding with brown butter ice cream.