There’s just no escaping it—Las Vegas is a land of steakhouses and buffets. We’ve got more of each in one 4-mile stretch of road than most whole cities, and there’s no shortage of amazing experiences to be had. Whether your appetite demands a Fred Flintstone-sized cut or a steak of more reasonable proportions, Las Vegas definitely has you more than covered.

35 Steaks + Martinis, 35-Once Tomahawk

35 Steaks + Martinis, 35-Once Tomahawk

1. 32-ounce royal long-bone chop (Gordon Ramsay Steak, Paris) Gordon Ramsay’s first restaurant in Las Vegas was much trumpeted upon its arrival in 2012, and with good reason. Its beef, sourced from Pat LaFrieda and dry-aged for 28 days in LaFrieda’s Himalayan salt room, quickly won over critics and fans alike, especially his royal long-bone chop, a cut worthy of Her Majesty.

2. 35-ounce tomahawk (35 Steaks + Martinis, Hard Rock Hotel) So special they named the restaurant after it, the 35-ounce, 35-day-aged USDA Prime tomahawk is the feather in the cap of the Hard Rock’s trendy steakhouse. The eye-catcher is the giant rib bone, but the marbled beef stands on its own, especially when paired with sides like chipotle creamed corn or mac-n-extra cheese.

3. 8-ounce center-cut filet (Foundation Room, Mandalay Bay) The only thing better than the view from this restaurant at the top floor of Mandalay Bay is the amazing steak selection. Red meat here makes for memorable, melt-in-your-mouth enjoyment. The center-cut filet gets seared with a rub of pink Hawaiian salt, letting nature do the rest. Dip a forkful into the dab of béarnaise sauce for the perfect complement.

4. Prime porterhouse (Alder & Birch, The Orleans) The smallish steak section’s in-house dry-aged options include grass-fed ribeye, filet mignon, 12-ounce flat-iron steak and the 22-ounce bone-in ribeye, but for a truly unforgettable experience, try the signature prime porterhouse, a 24-ounce cut with excellent flavor and lovely to behold. Don’t forget to pair it with sides like blue cheese scalloped potatoes, a luscious grilled cream of corn, quinoa with sprouts and roasted root veggies.

Stack 14-Ounce Brooklyn Filet

Stack 14-Ounce Brooklyn Filet

5. Creekstone Farms Angus chateaubriand (Delmonico Steakhouse, The Venetian) Arkansas City, Kan., beef purveyor Creekstone Farms is responsible for Delmonico Steakhouse’s tender chateaubriand, essentially a long filet for two carved tableside. (Creekstone Farms also supplies beef to another Emeril Lagasse restaurant, his flagship Emeril’s in New Orleans.) The naturally raised Angus cut arrives not a la carte but with sides of asparagus and garlic smashed potatoes.

6. 14-ounce Brooklyn filet (Stack, The Mirage) If you crave hearty meat, Stack has what you need. Beefy offerings include the 14-ounce Brooklyn filet, a gorgeous cut that wows you from the get-go. Burgundy butter and peppercorn sauce really enhance the flavors. Make sure to pair it with the creamy four-cheese potato gratin and luscious roasted mushrooms.

7. 44-ounce prime ribeye tomahawk for two (N9NE Steakhouse, Palms) Not that size should matter, but N9NE’s ribeye tomahawk takes the cake when it comes to on-the-bone heft. The massive cut is pepper-crusted and grilled, then served with a red wine sauce alongside roasted bone marrow, seasonal vegetables and baby Dutch potatoes.

The Steak House at Circus Circus Filet Mignon

The Steak House at Circus Circus Filet Mignon

8. 32-ounce Andiamo tomahawk (Andiamo Italian Steakhouse, The D) It was The D owner Derek Stevens who brought Joe Vicari’s Andiamo Italian Steakhouse to downtown Vegas, and Vicari who tapped butchers Pat LaFrieda and Stockyard Premium to provide the beef. The Andiamo tomahawk is a steal at $79, dry-aged for 30 days and “charred to perfection,” as the menu states.

9. Filet mignon (The Steak House at Circus Circus) You really can’t go wrong here, but you would be remiss in passing up the filet mignon, as juicy and flavorful as it is tender. If you’re looking for something different in the way of sides, try the black bean soup, served with a small side of sherry and chopped onions, to add flavor as desired.