Few kitchens dominate the Las Vegas Strip as much as steak. And few cities do steaks better overall than Las Vegas. To say we have perfected the art of perfect editing is a considerable understatement; Not only have we mastered it, but we keep finding new ways to improve our steak game. No matter how many experiences you have on your many visits here, there is still so much to discover and enjoy. And since June is National Steak Month, what better excuse to revisit your favorite spots or discover new ones?
There is an incredible variety of choices when it comes to your steak but start with filet mignon. It cuts like a piece of butter and its taste profile and mouthfeel are second to none. For a great example of this cut, we recommend Triple George Grill at the Downtown Grand.
Second in our humble opinion is the ribeye. It’s more adventurous than the filet mignon, with a marbled texture that adds a lot of flavor. The steak house in the Circus Circus, one of the most traditional restaurants in town, offers this classic with all traditional ingredients. For ribeye lovers, the rib cap is hard to beat. It’s one of the best cold cuts possible in the steak world. This is the central taste, almost as velvety and delicious as the filet mignon. Barry’s Downtown Prime at Circa Resort & Casino has one of the best examples you can find in town. How good is it So good that owner Barry S. Dakake put his name on it. Just sit down and order “Barry’s Steak”. You will know exactly what you are talking about.
One of the most popular trends in recent years is the arrival of A5 Kobe from Japan, one of the rarest of all steaks (it’s less than 1% of all steaks made in Japan). While it’s expensive, those lucky enough to have tried it know it’s worth it. One of the best restaurants on the strip, Jean Georges Steakhouse at Aria, is characterized by this cut and offers it in 3, 6 and 9 ounce versions. Make this a bucket list item; You will thank us later.
When it comes to “Wow!” Factor, it’s hard to beat the tomahawk steak. And no restaurant does this classic better than Smith & Wollensky in the Grand Canal Shoppes in the Venetian and in the Palazzo. Made from 44 ounces of dry aged American Wagyu, the Swinging Tomahawk from Snake River Farms is brought to your table and carved right in front of your eyes. Expect lots of gawkers and have your camera ready to make your friends jealous.
You will likely want to keep exploring the world of steaks, and one of the best places to do that is Wolfgang Pucks cut in the palazzo. As the name suggests, this is your Steak HQ, with Puck’s signature accents on everything from a porterhouse to a New York sirloin.
Enjoy National Steak Month! We know we will.
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