From the $1 shrimp cocktail to the ribeye omnipresent on every menu from the beginning of Las Vegas’s love affair with the classic steakhouse, the old-school paean to all things meaty has defined the city’s dining scene for years. But in recent years, the old-timey steakhouse has been replaced by modern restaurants whose steaks (and prices) boggle the mind. But even those redesigned spots, the territory of business travelers coming to the city on expense accounts, have been updated. Now you can find steakhouses that run the gamut from stuck-happily-in-the-past spaces to the most contemporary of restaurants serving riffs on the classics. Here are a dozen of the city’s best.
Gordon Ramsay Steak
Among his various restaurants in Las Vegas, Gordon Ramsay has a small kingdom along the Strip. For those who love steak—and an international steakhouse atmosphere—his Gordon Ramsay Steak in Paris Las Vegas is the place to go. Dine under a soaring ceiling draped with a Union Jack, and enjoy a variety of British- and French-influenced specialties. One don’t-miss is his famous Beef Wellington. Or go for the dramatic 32-ounce royal long-bone chop or American wagyu served three ways. Naturally, you’ll want to pile on add-ons like seared foie gras, butter-poached lobster tail, or Alaskan King Crab. Whatever you do, don’t miss the iconic sticky toffee pudding, with brown sugar toffee and brown butter ice cream.
This is no stuffy, old-school Vegas steakhouse. Rather, STK, with sister locations in Miami, New York City, and Los Angeles, is a modern, loungey take on the steakhouse concept. Yes, there are lots of big steak options (a 34-ounce bone-in ribeye, a 28-ounce dry-aged porterhouse), but you can lighten it all up with a kale salad, miso-glazed Chilean sea bass, ceviche, and a snappy jalapeño pickled shrimp cocktail. Pace yourself and you’ll still have plenty of energy to go out.
Overlooking Wynn’s newly revamped Lake of Dreams, SW Steakhouse is one of a small handful of restaurants in the country authorized to serve certified-authentic Kobe beef. An entire Japanese and domestic wagyu menu allows guests to pile on the luxury with add-ons like a smoked blue cheese crust, Maine lobster, and black truffle butter. Executive Chef David Walzog (who also presides over neighboring Lakeside restaurant), scours the country for some of the best producers. Keep your eyes peeled for steaks from Santa Carota (California ranchers who finish their incredibly clean beef on carrots) and lamb from Elysian Farms.
Jean Georges Steakhouse
Jean Georges Steakhouse is one of only a handful of restaurants in Las Vegas (and one of 32 in the U.S.) certified to serve real A5 Kobe beef, with add-ons such as king crab, bone marrow, and foie gras. The black and gold Deco-inspired room is the most glam of steakhouses—so fabulous it will appeal to both the devoted carnivore and those who generally don’t love a steakhouse atmosphere. You can go totally dramatic, with a 42-ounce wagyu tomahawk. A come-from-behind winner, though, is the delectable, smoky wagyu brisket. The old-school glam bar has a stunning global whisky menu that includes Japanese, Scotch, and American selections. Choose your poison, and your whisky pro will smoke it and serve it right in front of you.
Chef Michael Mina’s superlative steakhouse in Mandalay Bay uses impeccably sourced ingredients, like A5 Japanese wagyu, line-caught seafood, and creatively executed seasonal produce—all served in a modern room that puts to rest the fusty image of the Vegas steakhouse forever. As in his other Vegas restaurants, Michael Mina (Bellagio) and Bardot Brasserie (Aria), you won’t want to miss a towering seafood platter, served with hot miso butter, gin-spiked cocktail sauce, and espelette.
Star chef Emeril Lagasse puts a modern, Creole spin on his own New Orleans steakhouse, a century-old restaurant that he purchased and renovated 20 years ago. Here in the Venetian, cuts like the bone-in rib eye, the Japanese wagyu, and even a Chateaubriand carved tableside for two are superlative, but don’t miss Lagasse’s classic barbecue shrimp. Another winner you won’t find locally: apple-cured Kurobuta bone-in bacon served with pickled watermelon rind and root beer glaze. The wine selection tops 2,300 bottles.
Charlie Palmer Steak
The clubby, quiet Charlie Palmer Steak, just off the lobby of The Four Seasons Hotel Las Vegas, is a best hits list of Palmer’s progressive American cuisine. Think an elevated baby spinach salad with truffled egg and bacon and beets and goat cheese to start, seared Hudson Valley foie gras, A5 Japanese wagyu, and crusted, juicy steaks with add-ons like seared foie and bone marrow. This steakhouse is known for its low-key elegance, and attracts a powerbroker crowd.
You can’t beat the oldest steakhouse in Las Vegas for an old-timey atmosphere. Open since 1958, The Golden Steer was a favorite of Frank Sinatra (he even had his own booth, still marked today), and other regulars included Sammy Davis Jr., Dean Martin, and Elvis Presley. Don’t look for all the modern takes on steakhouse fare; this is all tradition, all the time. Look for bone-in ribeye, porterhouse, and the Diamond Jim-cut (24-ounce) prime rib. The best seats are the booths (call well in advance to reserve one), and Golden Steer capitalizes on a mob-adjacent schtick by offering private rooms (the Mob Room seats up to 16) and the Western Room, which recalls its Old West heritage.
Bazaar Meat by Jose Andres
Spanish superchef José Andrés is no stranger to the Strip, with three other popular restaurants under his supervision. He also never runs out of creative ideas, and at Bazaar Meat at Sahara, he deconstructs the Vegas steakhouse via slicers for Iberico and flaming grills front and center. Shareable plates are the way to start, like pork skin chicharrones with Greek yogurt and wacky-but-wonderful foie gras cotton candy. But you’re here for the steak, so order something from the “fire pit” portion of the menu, like grass-fed wagyu rib steak (chuletón) from New Zealand or a bone-in wagyu/angus blend striploin from Oregon. It’s a massively fun room and menu—one of the best big-group dining rooms around.
Echo & Rig
The first thing you’ll notice at this Tivoli Village steakhouse is the giant window showcasing its butcher shop right inside the front door. Locals flock here for everything from wagyu tomahawks to duck breast to rabbit terrine pulled from the stunning open glass meat locker to serve at home. In the restaurant, which looks out over the scenic little village, the chefs cook steaks over red oak (think all the classic cuts plus the “Bavette”—a cut of American Kobe, and a baseball-cut sirloin of Omaha USDA prime). Don’t overlook the many sides; in fact, your vegetarian friends can happily make dinner out of the stars, such as Brussels sprouts with pistachio and fresh lemon and some mind-bending roasted heirloom carrots.
CUT by Wolfgang Puck
Wolfgang Puck’s CUT at the Palazzo is the second location of the Beverly Hills’ favorite chef’s steakhouse. This is where to go if you want to dazzle your fellow diners. It’s the epitome of the modern steakhouse, with sleek cream and mirrored walls and rows of glass cube light fixtures under which everyone looks fabulous. Choose from USDA Prime Illinois and Nebraska corn-fed, aged porterhouse, bone-in ribeye, and New York sirloin, as well as American wagyu from Snake River Farms in Idaho and private reserve Japanese wagyu from Hokkaido. Don’t scrimp on add-ons like Point Reyes blue cheese and sides like the over-the-top mac and cheese made with aged cheddar and cavatappi noodles.
Bavette's Steakhouse & Bar
The dark and sexy Belle Epoque-inflected Bavette’s was one of the first restaurants to open when the former Monte Carlo was imagined as the hip Park MGM. Inside the Chicago-based steakhouse, it’s all velvet wingback chairs, Tiffany lamps, red leather banquettes, and muted globe lighting. The dark wood-clad room feels intimate but goes on and on. For a sexy date, ask for one of the smaller side rooms hung gallery-style with vintage art. The lengthy menu does all the steakhouse classics proud, from a classic wedge with egg, bacon, and gorgonzola to a truly superlative 42-day dry-aged bone-in New York strip. Under no condition should you miss the mile-high carrot cake.