Steak is like an aphrodisiac for some people, and like an aphrodisiac, what works for some doesn’t work for others. But at Ruth’s Chris Steak House, you’ll find a lot to fall in love with.

The restaurant features much more than steak, of course, like starters of barbecued shrimp in white wine and garlic; a blue crab stack; a mammoth chilled seafood tower of lobster, blue crab, crab legs and jumbo shrimp; and veal osso buco ravioli with saffron-infused pasta. Salads include a classic Caesar, and the harvest salad, with a variety of greenery, tomatoes, roast corn and cherries; and it would be hard to resist a lobster bisque if you’re in the mood for soup.

For your entrée, choose stuffed chicken breast, free-range bird with a double breast portion; marinated lamb chops; or Chilean sea bass, pan-roasted with a coconut-citrus butter and sweet potato and citrus hash (now that’s a little better than a lightly fried fish filet, eh?). The steakhouse can accommodate vegetarians, so ask your server for details.

For dessert … but wait, you say, what about the beef? Don’t worry, there are plenty of options to excite your culinary passions, and the menu gives a little detail for you to consider before grilling your server on specifics, such as the fact the New York strip will be firmer than a ribeye, and the ribeye will be a well-marbled piece of beef. Other cuts to choose from include the 8- or 11-ounce filets, the 24-ounce T-bone or the 40-ounce porterhouse for two. The specialty cuts include the bone-in filet, bone-in New York Strip and the always-impressive tomahawk. Classic accompaniments and sides will round out your experience.

And yes, there are desserts! Goodies range from crème brûlée to banana cream pie. Accompany that with an after-dinner coffee, port or cognac and your evening is sure to end in satisfaction.

Harrah’s, 702.693.6000

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