If you love steak and you happen to find yourself in Las Vegas, you’ve come to the right place. Las Vegas is the ultimate luxury city, and in many ways the steakhouse is the ultimate luxury restaurant: pricey, flashy, and all about fine cuts of meat. Vegas also attracts some of the world’s best chefs, and for many of them, opening a restaurant in Vegas means opening a steakhouse. Here are the best steakhouses in Las Vegas, pulled from our recent ranking of America’s 50 Best Steakhouses.
#7 SW Steakhouse
The “SW” in SW Steakhouse stands for hotel impresario Steve Wynn, who has put as much care this steakhouse as he did the hotel it’s in (the Wynn). It’s one of only a handful of restaurants in the U.S. that offers certified authentic Kobe beef; chef David Walzog sources his steaks and chops from top Midwestern ranchers.
Jean-Georges Vongerichten’s Bellagio steakhouse is the textbook picture of opulence: richly upholstered chairs, Tiffany blue velvet curtains, commissioned artwork on the walls, and a view of the famed Bellagio fountains. But it doesn’t stop there; executive chef Sean Griffin’s menu is full of the finer things in life, from caviar to seared foie gras to dry-aged bone-in rib-eye to A5 Japanese Wagyu beef. And if you’re considering bringing along the kids, think again; children under five aren’t permitted.
Chef Michael Mina’s first steakhouse, this sophisticated bar and dining room is anything but stuffy. The menu seamlessly combines the new and the traditional, with offerings ranging from a shellfish platter and Caesar salad to Maine lobster fritters, crispy foie gras dumplings, and a dish that pairs American and Australian Wagyu. Steaks, seafood, and foie gras are cooked on a wood-burning grill, and there are more than 100 scotches to wash it all down with.
Part of chef Tom Colicchio's ever-growing Craft empire, the clubby steakhouse builds its menu around eight different steaks, mostly dry-aged Angus, variously grilled or roasted, and also offers a wide choice of both domestic and Japanese Wagyu (an eight-ounce Japanese A5 Wagyu New York strip will set you back $260). More than 20 side dishes are served, including five different servings of mushrooms.
Powerhouse restaurant duo Mario Batali and Joe Bastianich + steak + Vegas = greatness. CarneVino, their temple to all things beef in The Palazzo Hotel & Casino, pulls out all the stops. Beef is aged for 30 to 60 days (and in some cases, more than a year — yes, there’s a section of the menu titled "Riserva"), and these steaks can compete with any other offering, anywhere. This "super prime" beef is developed especially for Batali and Bastianich’s restaurant group.
#2 Bazaar Meat
Having conquered Spanish cuisine both traditional and avant-garde, cooking styles of the Eastern Mediterranean, historical American fare, and both the Mexican-Chinese and Chinese-Peruvian idioms, what was the ceaselessly energetic José Andrés going to tackle next? Hmmmm. How about meat? At his latest Sin City venture, Andrés’ menu is full of Spanish flavors as well as an extensive raw bar and "meat from the sea" (fish to you), but the focus is appropriately meaty. A menu of carpaccio, tartare, cured meats, and, yes, serious beef rib steaks from California, Oregon, and Washington — including a chateaubriand from the Golden State's Brandt Beef — served with truffle sauce and pommes soufflés, Bazaar Meat can provide all the meat you need and more when you're out on the town.
Wolfgang Puck helped invent California cuisine (and gave us California-style pizza) at Spago, pioneered Asian fusion food at Chinois on Main, and even figured out a way to produce decent airport food at his many Wolfgang Puck Express outlets, so we shouldn't be surprised that he has also reinvented the steakhouse, with CUT. The flagship location is in Beverly Hills, but the Las Vegas outpost, located inside the Venetian, is just as mind-blowing. In place of iceberg wedges and grilled swordfish, look for warm veal tongue with baby artichokes and roast Maine lobster with black truffle sabayon. Oh, and the steaks? Not the usual four or five choices, but a total of 17 cuts and places of origin, from Australian filet mignon to Illinois bone-in New York sirloin to genuine Japanese Wagyu rib-eye from Miyazaki Prefecture.