1. Swinging tomahawk rib-eye (Smith & Wollensky, The Grand Canal Shoppes, 702.637.1515) An amazing steak experience is elevated by the use of black grade wagyu. In partnership with Snake River Farms, Smith & Wollensky now offers a 44-ounce cut of unparalleled quality. It’s carved tableside for an extra bit of showmanship and served with crispy beef-fat potatoes.
Roasted Beef Wellington
2. Roasted beef Wellington (Gordon Ramsay Steak, Paris, 877.346.4642) Few entrees are ordered here as much as this Ramsay classic. The beef is covered in a flaky pastry and served medium rare. To really put it over the top, Ramsay adds a red wine demi-glace, along with glazed root vegetables and potato purée.
3. 10-ounce filet mignon (Edge Steakhouse, Westgate Las Vegas, 702.732.5277) Edge has truly mastered the art of dry-aging, using pink Himalayan sea salt blocks to assist the 40-day process. You’ll definitely notice the difference when you sink your teeth into this succulent cut, guaranteed to be as tender as possible. Roasted bone marrow and sauces like creamy horseradish are the perfect accompaniments.
4. 20-ounce chateaubriand (Delmonico Steakhouse, The Venetian, 702.414.3737) This slice of heaven from Creekstone Farms is not only one of the best steaks on the Strip, it’s a production. It’s brought out to your table and carved to your specifications, served with asparagus, garlic fingerling potatoes, a red wine reduction and bearnaise sauce. If you needed any other proof that Emeril Lagasse is the man, this is it.
5. “Barry’s Steak” (Barry’s Downtown Prime, Circa Resort & Casino, 702.726.5504) Barry S. Dakake is practically a household name in Las Vegas, and his personality and flair is all over the menu at this downtown steakhouse. His signature steak, a 12-ounce rib cap from Creekstone Farms, is best enjoyed with baked stuffed shrimp, fresh truffles, and George’s cream corn.
6. 32-ounce tomahawk (Andiamo Steakhouse, The D, 702.388.2220) Derek Stevens’ downtown empire began with The D and restaurants like Detroit import Andiamo Steakhouse. This beast of a steak, rib-eye that undergoes a minimum 30-day aging method, is a big reason that empire thrives. Just watch the looks you’ll get from fellow patrons as this is delivered to your table. And wait until you taste it!
16-Ounce Bone-In New York Strip
7. 16-ounce bone-in New York strip (StripSteak, Mandalay Bay, 702.632.7200) Michael Mina specializes in not only great food, but great ambience and a real sense of fun. This extends to his steak offerings, all finished with a signature red wine shallot butter. You can really taste the difference in cuts like this Kansas-cultivated one, best paired with Hudson Valley foie gras and smoky blue cheese.
8. 20-ounce bone-in rib-eye (Carversteak, Resorts World Las Vegas, 702.550.2333) Carversteak quickly established itself as one of the premier steakhouse on the Las Vegas Strip, thanks to cuts like this treat from Flannery Beef, dry-aged 28 days and beautifully presented. Pair it with sides like crispy bourbon Brussels sprouts.
9. Strauss veal chop (One Steakhouse, Virgin Hotels Las Vegas, 702.522.8111) Morton brothers David and Michael have made a name for themselves in Las Vegas, and their legacy gets even stronger with One Steakhouse and cuts like this, a 14-ounce cut that goes perfectly with sides like ricotta gnocchi, roasted cauliflower and maitake mushrooms.
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