Best Vegas Steakhouse
If I go to a restaurant, I generally try to order something that takes a chef's skill to prepare and cook. Something I would never attempt in my own Kitchen.
When it comes to steak, me and my buddies have a tradition of having steaks new years eve.
I buy from the butcher section , top of the line 1 1/2 inch thick steaks, nicely marbled.
Rub on some Mcormicks steak seasoning, put the steak on the grill cooked medium rare.
Perfect. My friends are raving about the steaks as we eat.
How can a high end steak house beat that? Its cooking a peice of meat with hardly any prep work.
When did they get a Steakhouse?Quote: JohnnyQWell, while we're at it, any suggestions for the BEST VALUE Steakhouse (besides Ellis Island) ?
Yeah, who knew: the ultimate old school, classic Las Vegas steakhouse at that joint?
Quote: terapined
How can a high end steak house beat that? .
Because they use a cut of beef the general
public generally can't buy. USDA Prime.
My favorite steak house in Vegas is Craftsteak in MGM. I had the domestic wagyu there once and it was the best steak I've ever had. They also have Japanese A5 Wagyu but it's kind of pricy. I want to try it at some point (it's something like $260 for an 8 oz filet) My friend tried it and he said it was just as good as the A5 he had while he was in Japan. Their lobster bisque is also really good; I always get it when I go there.
Quote: MrVMy wife and I very much enjoyed our steak at that Las Vegas classic, THE Steak House at Circus Circus.
Yeah, who knew: the ultimate old school, classic Las Vegas steakhouse at that joint?
+1
Also kickin' it old school is Binion's Steak House.
Anthony's at the M - VERY fine food (including seafood: Oysters Rockerfeller, Lobster Bisque), fine ambiance. Service is fantastic.
And Reasonably priced and very decent: Fuego at Fiesta, and Carve at Eastside Cannery.
Quote: AxiomOfChoiceIt's called Carnevino. It's a Mario Batali place. They have a steak called the riserva that I really want to try -- aged for a ridiculously long time. My friend said you end up with an extremely strong beef flavor -- he referred to it as "the blue cheese of steak". If I ever make it back to Venetian/Palazzo I will try it.
My favorite steak house in Vegas is Craftsteak in MGM. I had the domestic wagyu there once and it was the best steak I've ever had. They also have Japanese A5 Wagyu but it's kind of pricy. I want to try it at some point (it's something like $260 for an 8 oz filet) My friend tried it and he said it was just as good as the A5 he had while he was in Japan. Their lobster bisque is also really good; I always get it when I go there.
Thanks for the Craftsteak suggestion. The last time I was the MGM Grand I went to see Ka (Cirque du Soleil) and noticed Craftsteak. I didn't know they serve Wagyu beef, though. That's cool. I would like to try it and may have to bump Craftsteak up to #1 on the next Vegas steakhouse to try.
Quote: WandererI didn't know they serve Wagyu beef, though. .
A contestant of Food Network grilled 1 1/2" Waygu
steaks by rubbing them with a mixture of raw coffee
and sugar and the judges went crazy. It's hard
to screw up Waygu.
i ate a carnviore or whatever at venetian and wasnt impressed
Honorable mention to the Golden Steer.
Quote: WizardMy favorite is Flemings out by my house on the west side of Vegas. The portions are bigger and it seems more homey than the fancy steak houses on the Strip. However, I think all the top steaks houses are pretty close to the same.
Honorable mention to the Golden Steer.
A prop bet I might have action on is if you
ride the unicycle to GS, have a 24oz steak
and all the fixins, and a 60oz pitcher of beer.
And ride back home, all in an hour. In August
in the afternoon.
Quote: terapinedHow can a high end steak house beat that? Its cooking a peice of meat with hardly any prep work.
I wondered about that every time my parents raved about this or that place for having steak.
I suppose there may be a difference in the quality and type of beef used. I suppose there may be something to cooking some types of cuts, too. But I guess it all boils down to the fact that some people like beef better than other people.
Quote: WandererI love high-end steakhouses and have been to many through the years. The ones I have been to in Vegas are Prime (Bellagio), N9NE (The Palms), and Delmonico (Venetian). Any suggestions for my next trip? What about SW at the Wynn?
We didn't think SW was all that. It was a damn good steakhouse, but I can name three better that I've been to (none in Vegas): Old Homestead in Borgata, Peter Luger's, and Lawry's in Chicago were all better.
Quote: EvenBobBecause they use a cut of beef the general
public generally can't buy. USDA Prime.
I can get dry aged prime every day of the week at Wegman's Supermarket. It isn't the availability, it's the $29.99/lb that drives me away.
Quote: terapinedSomething I dont get is high end steak house and ordering steak.
If I go to a restaurant, I generally try to order something that takes a chef's skill to prepare and cook. Something I would never attempt in my own Kitchen.
Cooking is something that I would never attempt in my own kitchen.
Quote: MoscaI can get dry aged prime every day of the week at Wegman's Supermarket. It isn't the availability, it's the $29.99/lb that drives me away.
You can also get in on the internet, but the
cost is very high. Not worth it.
Quote: MoscaWe didn't think SW was all that. It was a damn good steakhouse, but I can name three better that I've been to (none in Vegas): Old Homestead in Borgata, Peter Luger's, and Lawry's in Chicago were all better.
I have been to Peter Luger in Brooklyn. It's great.
Anyone been to the Capitol Grille? It's across the street from the Wynn. They used to have a steak sandwich type thing under the chef's favorites section on the menu. I don't think they have it anymore, though. Ask them if they can still make it, I had it a few weeks ago, and it's awesome.
Carve, or whatever it's called at Eastside Cannery treated me well. I got a $40 or $60 comp there in the mail, and it was surprisingly good, despite being at the EC in Hendertucky.
Has anyone been to Michael's (in South Point)? I've heard it's really good, but pricey too.
I noticed there's a Morton's in town. I've never been to the Morton's here in LV...but have been to other ones several times (one in San Jose, CA). Good food there, too.
I've been to Binions many times. That's my choice for value. Great view. Old school, great service. The steaks are not top of the line, but they are relatively cheap and sides are included.
Quote: MoscaI can get dry aged prime every day of the week at Wegman's Supermarket. It isn't the availability, it's the $29.99/lb that drives me away.
$29.99 lb is a good price. To me, there is absolutely no comparison between dry-aged steak and wet-aged. It's rare to see a supermarket offer dry aged steaks whereas 50 years ago, it was the norm. Even prime (grade) that is wet-aged is inferior to say choice (grade) dry-aged.
Quote: Riva$29.99 lb is a good price. To me, there is absolutely no comparison between dry-aged steak and wet-aged. It's rare to see a supermarket offer dry aged steaks whereas 50 years ago, it was the norm. Even prime (grade) that is wet-aged is inferior to say choice (grade) dry-aged.
Yeah, 29.99 was the price the last time I bought it. It's probably more now. Beef's gone up a lot in the last year.
There's a catch here though. And it's that dry aged prime is too expensive for every day dining. The flip side is that on special occasions, my guests are perfectly happy with good old supermarket choice. I've spent almost $400 for a dry aged prime rib roast, and I've spent $100 for a regular rib roast (approx 14lbs). Everyone is always happy.
That being said, I believe I know what I'm doing in the kitchen. And I know we'll agree that properly prepared unaged choice beef is better than poorly prepared dry aged prime. If you follow the rules, you will get good results. Cooking is chemistry.
Quote: MoscaThat being said, I believe I know what I'm doing in the kitchen.
I'll vouch for that.
Quote: WandererIn addition to SW, I am also interested in the Old Homestead Steakhouse at Caesars Palace.
I tried the Old Homestead and never will again - the filet was FATTY!
Quote: aceofspadesI tried the Old Homestead and never will again - the filet was FATTY!
What do you mean by fatty? If you mean clumps of fat, yeah, that's gross. A well-marbled cut of meat should have a lot of fat in it though.
Quote: AxiomOfChoiceWhat do you mean by fatty? If you mean clumps of fat, yeah, that's gross. A well-marbled cut of meat should have a lot of fat in it though.
Yes it looked like the fat on a T-Bone
Love a well-marbled steak but I know filet mignon and this was some sort of knock-off
Quote: aceofspadesYes it looked like the fat on a T-Bone
Love a well-marbled steak but I know filet mignon and this was some sort of knock-off
Oh. You should have sent it back.
Was it even tender? Are you saying that you don't even think it was the right cut?
Quote: AxiomOfChoiceOh. You should have sent it back.
Was it even tender? Are you saying that you don't even think it was the right cut?
It was so so on a tender scale
Probably was just a really bad cut of filet -- improperly butchered
Quote: aceofspadesIt was so so on a tender scale
Probably was just a really bad cut of filet -- improperly butchered
I don't know much about the butchering process or the effect on tenderness.
They may have given you a cut that's closer to the back end of the tenderloin (not the tip that the filet mignon is usually cut from). That's the part that is usually attached to the t-bone (the little part of the t-bone)
Quote: DeucekiesAnybody tried Gordon Ramsay's steakhouse at Paris? I almost went last trip, but it fell through the cracks.
We ate there in April. I could not have been more disappointed. We had reservations, and were on time, but still had to wait almost 40 minutes in the bar to be seated. The restaurant was ridiculously loud and echoing; it's all tiled and hard surfaces while blasting English rock; you truly could not hold a conversation. The appetizers were good, the steak was just adequate (ribeye, somewhat gristly, cooked to proper temperature but served cold; must've sat there for a while) very rubbery and strange combination in the sautéed mushrooms, server plus aide plus sommelier still didn't get things ordered or served in a prompt manner, we were done eating more than 20 minutes before anyone came to offer dessert/check. $130 + tip. Bleah.
On the other hand, both the Sugar Shack and the French Restaurant (both on the front of the building) were excellent. Had steak at the French restaurant for 1/2 the price/oz of Ramsay, and got superb flavor and texture, beautifully presented. Sugar Shack has the biggest, best sandwiches I've found in Vegas; 1 sandwich is 2 1/2 to 3 sandwiches at most places.
Also greatly enjoyed N9NE, Strip House at PH, Mon Ami Gabi, Delmonicos, SW, Joes, but my favorite thus far has been Cut.
This trip trying STK and Del Friscos - less than a month -cant wait!!!
Quote: NostronWe have been Gordon's steakhouse at Paris twice and loved it both times.
Also greatly enjoyed N9NE, Strip House at PH, Mon Ami Gabi, Delmonicos, SW, Joes, but my favorite thus far has been Cut.
This trip trying STK and Del Friscos - less than a month -cant wait!!!
I have been to N9NE and Delmonico. Based on what I have been reading here, I think I am going to try Craftsteak on my next Vegas trip. Craftsteak and Bern's in Tampa (I go to Central Florida a couple of times a year) are my next two targets.
Quote: Nostron
Also greatly enjoyed... Mon Ami Gabi....
We ate there last trip, it was fantastic. But I didn't have the beef. Because it is a French restaurant, I had the chicken, and it was quite possibly the best chicken I've ever had in my life. Just a roasted 1/2 chicken, but properly prepared and perfectly seasoned.
(There are several things a chef can do to make a roasted chicken stand out, such as separating the skin and seasoning underneath, brining, butter underneath the skin, etc.)
Quote: MoscaWe ate there last trip, it was fantastic. But I didn't have the beef. Because it is a French restaurant, I had the chicken, and it was quite possibly the best chicken I've ever had in my life. Just a roasted 1/2 chicken, but properly prepared and perfectly seasoned.
(There are several things a chef can do to make a roasted chicken stand out, such as separating the skin and seasoning underneath, brining, butter underneath the skin, etc.)
That's the place (mon ami gabi), thanks, Mosca (I mentioned it in another thread). They just KILL steak; it is so flavorful and tender. Chicken also. Even their pommes frites are fantastic, served in a crazy looking cone. Their escargot are nice, and the mushroom side is great as well. Can't recommend them highly enough. You have to line up well before 6pm, though, to get seating on LV Blvd, but we really enjoyed eating in the bar area, too.
Ate at Del Friscos on thursday, STK on friday and N9NE on saturday.
Had great meals at all 3 but I think the best steak was N9NE but it was close - greatly enjoyed all 3 experiences.
ZCore13
