The National Finals Rodeo rides into town this week and that means Las Vegas will be full of cowboys and country fans looking for a good meal. When we think cowboy we think steakhouse. Luckily for cowboys, steakhouses abound in Las Vegas. You can find one in almost every major hotel and there’s everything from old-school to modern to steak with an Italian or Creole twist. You’ll definitely find one to fit your taste. Here are 10 restaurants where you can wrangle yourself a great steak:
Prime Steakhouse, Bellagio: Chef Jean-Georges Vongerichten serves prime steak with amazing sauces, sides and wines to go with it. You’ll find top varieties of meat here including filet mignon, beef short rib, an 18-ounce or 28-ounce bone-in ribeye, a porterhouse and A5 Japanese Wagyu beef. There are plenty of hearty sides to pair with your steak including Yukon gold potatoes, crispy fingerling potatoes with a bacon-onion marmalade and potato gnocchi.
Delmonico Steakhouse, Venetian: Delmonico, from Chef Emeril Lagasse, is a modern steakhouse with a Creole touch. The steaks are hand-cut, Creole seasoned and charbroiled, which basically means they’re really good. There’s everything from a bone-in ribeye to chateaubriand carved tableside for two and 100 percent A4 Japanese Wagyu beef. You can also kick your steaks up a notch. Add jumbo lump crab meat, grilled asparagus and béarnaise, a pepper crust, brandy reduction and caramelized cipollini onions or seared foie gras. Save room for Emeril’s famous banana cream pie for dessert.
SW Steakhouse, Wynn: This Forbes Four Star Award-winning restaurant is one of only three in the U.S. that offers certified authentic Kobe beef. You’ll find plenty of steaks from Midwestern ranchers here, from a dry aged tomahawk chop to a pepper-crusted chateaubriand and a New York Strip. Foodies will want to try the chile rubbed double ribeye, which was featured on Food Network’s “Best Thing I Ever Ate.” Steaks can be topped with béarnaise, jalapeño tropical fruit and SW steak sauces. You can also add Maine lobster tail, Hudson Valley foie gras or smoked blue cheese to your meat.
Gordon Ramsay Steak, Paris Las Vegas: Fiery “Hell’s Kitchen” chef Gordon Ramsay serves traditional steakhouse fare at his London-style restaurant at Paris. The prime beef is hand selected and aged for 28 days in a Himalayan salt room. Choices include bone-in New York strip, porterhouse for two, Japanese A5 Kobe and much more. Our pick: Ramsay’s signature roasted beef Wellington, served with glazed root vegetables, potato puree and red wine demi glace. Steak sauces include béarnaise, peppercorn, bone marrow and café de Paris butter.
Old Homestead, Caesars Palace: This Las Vegas outpost of the famous New York restaurant features choice cuts of beef with classic sides and appetizers. Start out with oysters Rockefeller or Maryland crab cakes. Steaks are USDA prime and dry aged for a minimum of 30 days. The restaurant’s signature is a 16-ounce filet mignon on the bone. Other options include a 32-ounce “lollipop” ribeye cooked and served on the bone, a 32-ounce porterhouse and a 14-ounce New York strip. We always like extras and you can add plenty of things like sauces, crab legs, pan seared foie gras and truffle butter to your meat.
The Steakhouse at Circus Circus: The Steakhouse at Circus Circus is a Vegas institution and a bit of a hidden gem that has served steak for more than 30 years. The steak is cooked over an open hearth mesquite charcoal broiler, giving it a tasty flavor you won’t find at other places. Great service, quality and value also make this restaurant a good option. Meals come with a choice of potato, soup or salad and fresh vegetable. Steaks are quality Midwestern beef aged 21 days in a glass-enclosed aging room. Cuts include New York strip, porterhouse, prime rib and filet mignon. Add-ons include lobster tail, crab legs, grilled garlic shrimp and sautéed mushrooms.
Golden Steer, 308 W. Sahara Ave.: It doesn’t get any more old school than the Golden Steer. This classic steakhouse has been in business in Las Vegas since 1958 and some staff members have been with the restaurant for more than 40 years. Members of the Rat Pack were regular customers and other famous guests have included Elvis Presley, Joe DiMaggio, Tony Spilotro and more. So if you want to eat like Elvis go here and order the USDA Prime aged and corn-fed beef. Options include bone-in ribeye, top sirloin, prime rib and an 18-ounce porterhouse with Calvados apple brandy sauce. Golden Steer bills their baked potatoes as “Vegas’ largest” and other options for sides include twice baked potatoes, creamed spinach, jumbo onion rings and fresh broccoli.
Carnevino, Palazzo: Celebrity chef Mario Batali and winemaker Joe Bastianich team up to serve house-aged beef to perfection at this Italian steakhouse. The beef is all natural and hormone and antibiotic-free. It’s rubbed with sea salt, black pepper and fresh rosemary and served with a slightly charred crust. Cuts include dry-aged bone-in ribeye, Florentine porterhouse, filet mignon and more. Not only can you get a great steak and a big, bold glass of wine at Carnevino but you can also enjoy Batali’s mouthwatering pastas. We love the dry aged beef tortellini served in a Parmesan broth.
Craftsteak, MGM Grand: “Top Chef’s” Tom Colicchio serves grain and grass-fed prime beef at Craftsteak. His signature dishes include braised short ribs and grilled Kobe skirt steak. Other options include grilled flat iron steak, a 32-ounce roasted porterhouse and a hangar steak. Three-course menus for parties of two or more are available and include options like angus beef, domestic Wagyu and Japanese A5 Wagyu. Be sure to order some side dishes like Brussels sprouts with bacon, butternut squash with bourbon maple glaze, shisito peppers in garlic and olive oil and crispy sunchokes.
Stripsteak, Mandalay Bay: Chef Michael Mina offers modern steakhouse fare at Stripsteak. If you’re looking for a good slice of beef, the 12-foot wood-burning grills can sear your steak to perfection, using different types of wood that create a unique, charred crust. Six circulation machines allow chefs to utilize low cooking temperatures for slow poaching. This allows dishes to cook in oils, butter and juices for eight hours, infusing the meat with flavor and tenderness before it is finished in the wood-burning oven. Steaks include dry aged porterhouse, Japanese A5 Wagyu, American Wagyu ribeye and a prime flat iron. Add grilled foie gras, foie gras butter or a half lobster tail to your steak to complete your meal. You’ll also find unique sides like fried cauliflower, spicy fried rice and roasted bone marrow.