THE Steak House at Circus Circus has been serving irresistible food and delivering unbeatable service on the Las Vegas Strip for decades. This casual restaurant consistently wins accolades for its great food. The award-winning restaurant features Midwestern beef, aged for 21 days, and then grilled to perfection over a mesquite charcoal broiler. The menu features not only the choice cuts of steak you'd expect, like prime rib, porterhouse and filet, but also showcases other indulgent dishes like lamb chops, lobster and crab legs, as befits a traditional steakhouse setting. The memorable cuisine and impeccable service make THE Steak House one of the best-kept dining secrets in Las Vegas. It's known for its delicious steaks and its affordability in comparison to other steak houses on the Strip--it's not cheap, but does offer a great value.
Jose Andres' Bazaar Meat offers meat in more forms than the average person might even be able to think of. Tartares, carpaccios, cured meats, steak, lamb and pork--along with other meaty options--fill the menu in a profusion of delicious dishes. Authentic A5 Japanese Wagyu is available, which will make many steak aficionados happy. The domestic beef is sourced so precisely that the menu even lists the ranch on which the beef was raised. Other dishes include Chateaubriand, roasted Jidori chicken, Burifarra Spiral (with Catalan-style pork sausage) and rack of lamb from New Zealand. This is also the place to try unusual dishes like blood sausage and braised lamb neck. Before you dig into the meat of your meal, enjoy a raw bar, oysters or caviar flights. A selection of specialty cocktails round out the menu, giving diners a choice of finely crafted beverages to go along with the food.
Vongerichten is such a well-known chef that foodies swoon upon hearing only his first name. Prime, Jean-Georges' acclaimed steakhouse at Bellagio Las Vegas, demonstrates why. From the decor to the food, Prime transforms your meal into a unforgettable fine-dining experience. The color scheme is Tiffany blue and brown, and original artwork graces the walls. Beef selections include filet, bone-in rib eye, porterhouse, New York cuts and beef short ribs. In addition to its selection of beef, Prime's menu offers fish and seafood, chicken and lamb chops. A long list of vegetables and sides is offered to go along with the main course. The atmosphere at Prime is thoroughly elegant, a fitting setting for the expertly crafted food.
For a taste of New Orleans in Las Vegas, look no further than Delmonico. A classic steakhouse with a New Orleans Creole flare, Emeril Lagasse's Delmonico Steakhouse proudly offers more than the average Strip steakhouse. The beef is USDA Prime, dry aged, Creole seasoned and charbroiled. For beef cuts, choose from a boneless or bone-in rib eye, bone-in New York Strip or an Angus filet mignon. In addition to its fine steaks, Delmonico also serves a fresh selection of regional and Gulf seafood and a wide selection of entrees, from fried chicken lobster sliders. Be sure to pick an accompanying wine from the restaurant's Grand Award-winning wine list, which boasts more than 2,300 bottles.
The chic, sexy setting at Bavette's is certainly part of its charm, but the food and drinks are the true stars. The underpinnings of the menu are French, but without a trace of stuffiness. Starting with the hors d'oeuvres, diners are presented with an abundance of delicious dishes. Baked goat cheese, shrimp cocktail or steak tartare all make a great start to a memorable meal. While entrees include chicken, salmon, pork chops and lamb chops, the steaks naturally are the main attraction. Three cuts of filet are offered and include a bone-in filet, an unusual cut. Other cuts are the rib eye (in a couple of variations) and the New York. Bavette's has locations in Chicago and New York, and their new location in Las Vegas has been drawing diners since its opening.
STRIPSTEAK is noted Chef Michael Mina's first steakhouse. The restaurant's delectable steaks are tempered in butter before being grilled over mesquite. The resulting flavor and consistency are superb. Diners can select from Angus or Wagyu beef, with cuts like a 16 ounce rib eye, or a 40 ounce Australian Tomahawk. Steak accompaniments include delicious sauces, foie gras butter and truffles. In addition to beef, diners can choose from other selections like duck leg confit with foie gras, wild rice and pomegranate, or the succulent Colorado lamb with mushroom risotto and lemon vinaigrette. The restaurant's modern, glass and metal design is a departure from the typical steakhouse, but the sleek decor is an apt backdrop to a menu that revels in premium ingredients and flawless preparation.
CUT enjoys a well-deserved reputation as one of Las Vegas' best steakhouses. The menu features succulent steaks grilled over hard wood and charcoal then finished under a 1,200-degree broiler. CUT boasts a large selection of U.S.D.A. Prime corn-fed steaks aged 21 to 35 days as well as steaks made from Wagyu beef and grass-fed Australian beef. The Argentinean chimichurri sauce with the American Wagyu steak is a favorite combination, although there's no lack of flavorful, delicious options. Other entrees include bass, sole, scallops, lobster and lamb chops. Popular side dishes include creamed spinach with a fried organic egg, soft polenta with parmesan and the Cavatappi macaroni and cheese with Quebec cheddar.
Tucked away inside the Four Seasons Hotel, Charlie Palmer Steak offers guests an elegant dining experience complete with some of the most succulent steaks in town. Nothing on its savory menu disappoints, from the aged beef to the tempting desserts. The entrees are complemented nicely by an array of tasty salads and sides, like the amazing burrata and endive salad, the Maine Lobster bisque or the truffle baked potato. While the food is remarkable, the service is some of the best in town and makes a trip to Charlie Palmer Steak that much more memorable. There's even a sommelier on site who will happily pair your selections with the appropriate wine(s) from the restaurant's eclectic wine list, representing some of the finest producers in the world.
Award-winning Chef Tom Colicchio has created a menu at Craftsteak that's known not only for the steaks, but also for using only the best ingredients sourced from small family farms and artisanal creators. The mouth-watering selections of beef include Angus and Wagyu. Featured cuts include an 18 ounce Ribeye and a 22 ounce T-Bone. While beef is the focus at Craftsteak, you'll also find a wealth of other dishes, like sea scallops with shaved fennel or salmon with couscous and sea beans. For signature selections, try the lobster bisque and braised short ribs. In addition to its menu of tempting dishes, Craftsteak also offers an extensive list of bourbon and scotch labels.
You'd expect nothing less than a fabulous steakhouse at Wynn, and SW lives up to that expectation. Overlooking the Lake of Dreams and designed with sleek accents of marble, leather and wood, SW gives diners the perfect ambiance to go along with an elegant meal. Charred steaks are the featured item on the menu, and include all the regular cuts of beef like bone-in rib eye, New York Strip, filet mignon, bone-in New York and a Porterhouse for two. Authentic Japanese Wagyu comes in tenderloin, New York Strip, rib eye and rib cap cuts. A Pepper Crusted Chateaubriand is also served. If steak alone isn't enough, add an accompaniment like Maine Lobster Tail, Peppercorn Shrimp Scampi or Smoked Bacon & Shallots to your meal. Other menu items include seafood, lamb and veal. In addition to its incredible selection of sumptuous meats, SW Steakhouse also features several vegetarian dishes.