Maybe it’s the décor, including old-school leather booths, white tablecloths and dark woods. Maybe it’s the see-through room featuring a variety of dry-aged and wet-aged meats. Maybe it’s the food preparation area, visible for nearly everyone dining in the restaurant. Whatever it is, you definitely feel the decades of excellence when you enter The Steak House at Circus Circus, an institution that promises to continue long into the future as long as steak is king and customers demand only the very best.
Make no mistake—few restaurants in Las Vegas have the reputation or experience in perfecting the steakhouse experience like The Steak House, which is mere years away from celebrating its 40th anniversary (it opened in 1982). One meal and you’ll understand why.
Start your experience with a classic cocktail like a lemon drop, Manhattan or Cosmo. All are exactly as you would expect from an old-school restaurant—satisfying and comforting. And starters are uniformly excellent, from oysters on the half shell and jumbo shrimp on ice to French onion soup and the Seafood Sensation (an oysters, crab and shrimp selection).
Whether you go wet- or dry-aged, buckle up and get ready for some serious flavors, whether you opt for New York strip, porterhouse, ribeye on the bone or filet mignon. Pairing any of these with sauteed mushrooms or a lobster tail is highly recommended.
Prime rib fans should definitely try the version here—for starters, it’s huge. But the flavor here is also unbelievable. With or without horseradish, you’ll be savoring every single bite. There’s also plenty for non-steak fans, from a salmon fillet or a sweet chili-glazed salmon to chicken breast and lamb chops.
The dessert is as classic as the rest of the experience. We recommend bananas Foster, vanilla ice cream cradled in bananas carmelized with rum and butter.
Circus Circus, 702.794.3767
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