When Chef Matthew Meyer announced in 2022 that he would be closing his acclaimed Henderson restaurant, Served Global Dining, after six years in order to open a craft chophouse in its place, Las Vegas foodies were naturally a little disappointed. However, Meyer’s new restaurant, 138˚, is far from just another neighborhood steakhouse.
Named after the perfect internal temperature to finish cooking a steak, 138˚ is the only restaurant in Henderson that dry ages its meat, fish, and poultry in-house. Open Tuesday through Sunday for dinner and Saturday and Sunday for brunch, the sophisticated restaurant on West Horizon Ridge Parkway specializes in not only beef from local ranchers like Nevada’s own Perigo Hay & Cattle that's been dry-aged between 45 and 70 days but also carefully sourced pork, duck and fish that's finished on a woodfire grill.
“138˚ is truly like no other restaurant in Henderson or Las Vegas,” Meyer stated. “We are committed to supporting regenerative agriculture, which is better for the environment and the animals, by partnering with local ranchers and sources to help find the best product possible to serve our guests.”
While guests can dine on such impeccable grilled selections at 138˚ as the corn-finished Perigo dry-aged ribeye steak and the Whole Grilled Branzino, Meyer graciously shared the restaurant’s Lamb Burger recipe for Henderson residents hoping to do some grilling of their own this summer.
“Other than it tasting fantastic, our Lamb Burger is the perfect balance of sweet, salty, fatty, and rich while still being light enough to enjoy on a hot summer day,” Meyer noted.
Meyer also recommends grilling flank steak, short rib, tri-tip, fish, and seafood during the summer months and advises at-home chefs to marinate their meats in advance to really “step up” their grilling game.
“I recommend marinating at least 24 hours in advance,” Meyer stated. “A simple olive oil, garlic, herbs, and citrus marinade works great for meat, fish, and chicken.”
Additionally, Meyer reminds home cooks to make sure their grill is set at the proper temperature — between 450 and 500 degrees Fahrenheit — and to “use high-quality meat and season with salt only” to enhance the meat’s natural flavors.
While 138˚ is no doubt quickly making a name for itself due to its dry-aged grilled meats and other delectable dishes, like the Nantucket Jumbo Scallops and the Five Dot Ranch Beef Tartare, fans of Served Global Dining will be delighted to hear that a couple of Served favorites are still available at 138˚.
“Our Pupusas and Miso Pork Belly Burger were fan favorites at Served that we had on the menu since day one,” Meyer concluded. “The Pupusas continue to be on our brunch menu, and the burger is now on our dinner menu.”
For those who opt to try 138˚’s signature cuisine at home, though, Meyer did have one tip to enjoy its grilled Lamb Burger fully: pair it with “two fingers of your favorite bourbon.” 138restaurant.com
138˚’s Lamb Burger Recipe (Serves Six)
- 36 oz. of fresh coarse ground lamb, 75/25 blend
- 12 pc. of lamb bacon (lamb belly)
- 6 fresh brioche buns
- 24 crispy pickles
- Red pepper coulis
- Applewood chips (for smoking)
For Lamb Jam
- 1 cup cubed cooked lamb belly
- 1 cup sherry vinegar
- ¼ cup brown sugar
- ¼ cup black raisins
- 2 tbsp. Worcestershire sauce
- ½ cup water
- 2 shallots finely diced
Lamb Bacon (lamb belly)
- Sprinkle each piece with salt and pepper.
- Cure overnight in the refrigerator.
- After curing, smoke with applewood chips until the bacon becomes soft and is fully cooked.
- Pan-sear lamb bacon until crispy.
- Form ground lamb mixture into six 6 oz. balls.
- Cook burgers to 138 degrees internal temperature, flipping only once to keep juicy (do not press down).
- Place ingredients in a small saucepan and bring to a boil.
- Turn down the heat and cool the mixture for 1 hour on low heat, constantly stirring to prevent scorching.
- Toast brioche buns with plenty of butter.
- Spread red pepper coulis on one side of the bun.
- Add 4 crispy pickles to the toasted brioche bun.
- Add lamb patty.
- Top lamb patty with a spoonful of lamb jam.
- Finish with 2 slices of lamb bacon on top.