Few cuisines dominate the Las Vegas Strip quite like steak. And few cities do steak better as a whole than Las Vegas. To say we've perfected the art of the perfect cut is a considerable understatement; not only have we mastered it, we continue to find new ways to up our steak game. No matter how many experiences you have on your many visits here, there's still so much to discover and savor. And with June being National Steak Month, what better excuse to revisit your favorite haunts—or discover new ones?
There are a mind-boggling array of choices when it comes to your steak, but start with filet mignon. It cuts like a stick of butter, and its flavor profile and mouth feel are second to none. For a great example of this cut, we recommend Triple George Grill at Downtown Grand.
A very close second, in our humble opinion, is the ribeye, It's more adventurous than the filet mignon, with a marbled texture that adds plenty of flavor. The Steak House at Circus Circus, one of the city's longest-running restaurants, delivers on this classic with all the traditional fixings. For ribeye lovers, the rib cap is hard to beat. It's one of the best cuts possible in the steak world. This is flavor central, almost as velvety and delectable as the filet mignon. Barry's Downtown Prime at Circa Resort & Casino has one of the best examples you'll find in town. How good is it? So good that owner Barry S. Dakake put his name on it. Just sit down and order "Barry's Steak." They'll know exactly what you're talking about.
One of the most popular trends of recent years is the arrival of A5 Kobe from Japan, one of the rarest of all steaks (it's less than 1% of all steaks produced in Japan). It's pricey, to be sure, but those fortunate enough to have tried it know that it's well worth it. One of the Strip's finest restaurants, Jean Georges Steakhouse at Aria, excels at this cut, and offers it in 3-, 6- and 9-ounce versions. Make this a bucket list item; you'll thank us later.
When it comes to "wow!" factor, it's hard to beat the tomahawk steak. And no restaurant does this classic better than Smith & Wollensky at The Grand Canal Shoppes at The Venetian and The Palazzo. The Snake River Farms Swinging Tomahawk is 44 ounces of dry-aged American wagyu, and it's brought to your table and carved right in front of you. Expect plenty of gawkers, and make sure to have your camera ready to make your friends jealous.
You'll likely want to continue exploring the world of steak, and one of the best places to do that is Wolfgang Puck's Cut at The Palazzo. As the name suggests, this is your steak HQ, with Puck's signature touches on everything from porterhouse to New York sirloin.
Enjoy National Steak Month! We know we will.
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