There are few dining experiences that linger in your mind longer than a great steak dinner. Close your eyes and picture the one you’ll never forget: maybe it was the restaurant itself, where the vibe just made you hungry; maybe it was the service, making you feel relaxed and happy; maybe it was the appearance when your cut hit the table, cooked to absolute perfection; maybe it was the way the knife glided through the meat effortlessly; or maybe it was that perfect combo of steak and sauce, whether it be peppercorn, bearnaise, bordelaise, chimichurri or horseradish—or heck, even A.1.!

Las Vegas has perfectly mastered this experience, and we present some of the absolute best on the following pages. As with anything of absolute quality, palates differ. Some of you will never deviate from filet mignon, while others can’t get enough of the deep flavor of a ribeye. Whatever your preference, we hope you find it here. So read on, then make your reservations—and get ready for a steak dinner memory you will never forget.

New York Strip

(Bourbon Steak at Four Seasons Hotel Las Vegas. 702.632.5000. bourbonsteak.com)

It’s one of the most classic steaks in the world, and this cut from Creekstone Farms is simply magnificent at Michael Mina’s newest Vegas restaurant. Full of flavor and butter-like in its tenderness, it demands your full attention—and return visits.

CS Tomahawk

(Resorts World Las Vegas. 702.550.2333. carversteak.com)

Photo by: Anthony Mair

As far as brands go, Australia’s Westholme wagyu is pretty hard to beat for overall quality. And Carversteak’s 50-ounce F-1 tomahawk from that brand is an absolute giant on the Strip—in more ways than one. Marbling, tenderness, overall flavor, this cut has it all.

Porterhouse

(The Steak House at Circus Circus. 702.794.3767. circuscircus.com)

Photo by: Christopher DeVargas

This is the best of both worlds, a New York strip and a filet mignon, separated by a bone. Which one do you start with? That’s the eternal question, but with this longtime favorite’s version, you’ll be glad to go back again and again to get it right.

Barry’s Steak

(Barry's Downtown Prime at Circa Resort & Casino. 702.726.5504. barrysdowntownprime.com)

Photo by: Pathfinder Productions

This cut—a 12-ounce, wet-aged rib cap from Creekstone Farms—is so good, chef Barry Dakake put his trademark on it. The outer rim of the prime rib roast, it’s amazingly tender, and Dakake’s version boosts the flavor profile to the maximum.

Wagyu Strip Loin

(Edge Steakhouse at Westgate Las Vegas. 702.732.5277. westgateresorts.com)

Photo by: Courtesy

This 12-ounce cut from Stone Axe in Australia is the perfect example of why wagyu has become so enormously popular worldwide. It’s so flavorful you may not need an accompanying sauce, and it possesses a deep, deep flavor profile. New to wagyu? Definitely start here.

Chateaubriand

(Delmonico Steakhouse at The Venetian Resort. 702.414.3737. delmonicosteakhouse.com)

Photo by: Courtesy

For the perfect meal for two, this 20-ounce Creekstone Farms Angus steak (a center-cut beef tenderloin roast) is hard to beat. Emeril Lagasse’s grilled and oh-so-tender version pairs it with fondant potatoes, local mushrooms and sauces that only accentuate its wonderful flavor.

Flaming Tomahawk

(Toca Madera at The Shops at Crystals. 725.255.9030. tocamadera.com)

Photo by: TJ Perez

This is one of the coolest presentations on the entire Strip. This 40-ounce beast, American wagyu from Mishima Reserve in Washington, is wheeled to your table, where it’s set aflame and then prepared for each guest by your server. Get out your phones for this one!

Steak for Three

(Peter Luger Steak House at Caesars Palace. caesars.com)

Photo by: Caesars Entertainment/Michael Rudin

Simplicity is usually the best approach when it comes to steak, and this porterhouse, cut into slices and served on a very-hot plate, is as basic as it gets. This is a very old-school steakhouse, which means you only get the signature Luger’s Own Sauce. The good news? It’s all you need.

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