If you’re here as part of Wrangler National Finals Rodeo, odds are you’re in search of that perfect steak. Well, no city does it better than Las Vegas! And no matter your preferred cut, we’ve got it all sorted out. Find your favorite in the following pages and enjoy!
Australian wagyu Carrera tomahawk (STK Steakhouse at The Cosmopolitan of Las Vegas, 702.698.7990)
A memorable steakhouse serves a memorable version of this classic, an on-the-bone ribeye from wagyu cattle that are grain-fed for 500 days. Not only is it arguably the most visually appealing of all the cuts, its center of rich fat ensures a buttery flavor throughout; you might not even need any accompanying sauce to enjoy it.
Prime filet carpaccio (Stanton Social Prime at Caesars Palace, 702.650.5985)
Yes, this counts as steak in our book! Similar to steak tartare, Stanton’s version of this appetizer, which has its origins in Italy, blends thinly sliced raw beef with lemon-thyme brown butter, smoked aioli and pine nuts. One bite of this gorgeous presentation and you’ll be hogging the whole “shared appetizer” for yourself.
Kobe Ishiyaki (Bazaar Meat by José Andrés at Sahara Las Vegas, 702.761.7610)
Jose Andrés is a master at creating taste revelations at every turn. And if you’ve never experienced this method of cooking meat, you are truly missing out. Delicate pieces of Japanese A5 wagyu beef are delivered, accompanied by a piping-hot ishiyaki stone. Simply pick up a piece, place it on the stone, and cook to your liking. There are several options available on this menu, but splurge and order the Kobe eye of the rib for a real treat.
Australian wagyu eye of ribeye (Heritage Steak at The Mirage, 702.791.7330)
This is a lesser-known cut among steak fans, and that needs to change quickly—this cut is super juicy and has plenty of rich marbling. Heritage Steak’s 12-ounce Westholme version from the rangelands of Northern Australia, is pan-seared in order to lock in the maximum amount of flavor. Do yourself a favor and acquaint yourself with what might be your new favorite cut. You can thank us later.
Duck fat prime rib (StripSteak at Mandalay Bay, 702.632.7414)
If anyone asks why horseradish was invented, how can this cut not be the immediate answer? The two go together in a sublime way, and this 16-ounce version, courtesy of celebrity chef Michael Mina, is only enhanced by the use of the poultry product. It’s accompanied by a blue cheese popover and black truffle au jus—heaven. Quantities are always limited, so we suggest calling ahead of time on this one.
New York strip (The Steak House at Circus Circus, 702.794.3767)
One of the best steakhouses in the country—40 years and still going strong—features an amazing version of one of the country’s most popular cuts. It’s about as tender as you’ve ever had, a direct result of the restaurant’s dry-aging process—every cut, Midwestern in origin, is aged 21 days at 37 degrees Fahrenheit in a dry-aging locker with floor-to-ceiling windows, allowing you to check out all the cuts you’re about to choose from.
Wagyu filet mignon (Smith & Wollensky at The Grand Canal Shoppes at The Venetian, 702.637.1515)
My personal favorite, the filet mignon is the most tender of any cut, and because this 9-ounce version is wagyu (and is black grade), it has a higher fat content than its American cousin, so the rich flavor you’ve come to expect is even deeper than usual. All this is a long-winded way of saying you are in for a serious treat, especially when it’s accompanied by roasted shallots, asparagus and bone marrow butter.
Steak tartare (Barry’s Downtown Prime at Circa Resort & Casino, 702.726.5504)
I know, I know—some of you just aren’t fans. But what would any steak roundup be without this amazing creation? And Barry combines beef tenderloin, Dijon, horseradish and a quail egg to create an appetizer that feels more like a meal. You may want to ask for some additional toasted brioche, as you’re likely to go through it quickly. Get over any preconceptions you may have and order this. Now!
Kansas City strip (Carversteak at Resorts World Las Vegas, 702.550.2333)
Sometimes it’s all about where a steak is from that makes all the difference. While this premium cut from Carversteak is technically a New York strip, this 18-ounce Kansas City version still has the bone. And no matter how many New York strips you might have had in your lifetime, it’s always a good idea to try a fresh spin on an established genre. This is a true highlight on an already excellent menu.
Chateaubriand (Vic & Anthony’s Steakhouse at Golden Nugget 702.386.8399)
Another fan favorite, this is as about as close as you can to filet mignon, as they are both from the same cut of meat. However, chateaubriand is typically served in an enormous portion – in the case of Vic & Anthony’s that’s 20 ounces of juicy, silky smooth goodness. You can choose to have it served whole or sliced into smaller portions; there are no wrong choices.
Ribeye for two (Peter Luger Steak House at Caesars Palace, 702.caesars.com)
One of the newest restaurants to hit the Strip, this Las Vegas outpost of the New York original is uncompromising in its philosophy of letting the meat’s flavor profile speak for itself (the only sauce to hit the table is the signature Peter Luger sauce, served in a gravy boat, which is meant to be enjoyed with just about everything). You can apply it to the Ribeye For Two, but we have a feeling you won’t be doing that—after your server drizzles a few spoonfuls of the juices from the plate, you’ll wonder why you ever needed bearnaise.
Double porterhouse (One Steakhouse at Virgin Hotels Las Vegas, 702.693.5000)
For many steak fans, this is the promised land of premium cuts, featuring the best of both worlds—it looks similar to a T-bone (with two different cuts of meat on either side of a large bone in the middle), but its tenderloin portion is larger; on the other side you get strip steak. David and Michael Morton’s impeccably appointed restaurant serves up a 32-ounce version that’s more than enough meat for two. Time to revisit an old friend—or make a new one!
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
