For those who crave a thick, juicy cut of beef, whether filet mignon, porterhouse, T-bone, boneless ribeye, top sirloin, strip, flank, or skirt steak, reliable sources have been "steaking out" the best locations in town. Here are the top recommendations for that tender piece of heaven, cooked to perfection from rare to well-done.
Echo & Rig Butcher and Steakhouse
Echo & Rig Butcher and Steakhouse with Chef Sam Marvin provides top-tier meat obtained from a network of farmers and ranchers who care about the cattle they raise and sell. Echo & Rig, located in Tivoli Village, features its approach focusing on a “nose to tail” program. The restaurant combines the classic staple of American dining, the steakhouse, while creating something entirely new and exciting.
The traditional choices, Rib-Eye (Creekstone), Filet Tenderloin (Grass-Fed Wagyu), and New York (USDA Natural Prime), showcase why steak is such a favorite food. There are creative dishes offered with the BAVETTE SRF-American Kobe (one of Europe’s most popular cuts) and Baseball Cut Sirloin (Omaha USDA Prime Whisky Marinade). The Spencer Steak (Creekstone All Natural) is an old-school cut of beef made famous in 1917 and still a favorite. Butcher’s Cuts, cooked to perfection, include Skirt Steak (Pure Wagyu Paniolo Marinade) and Hanger Steak (fresh herbs on USDA Natural Prime). Sauce lovers can pick from selections including Blue Cheese, Red Wine Demi, Brandied Mushrooms, Béarnaise, Charred Onion, Horseradish Cream, and Lemon Chimichurri.
The Butcher Shop at Echo & Rig takes pride in sourcing meats through artisan ranchers, and the butchers offer demonstrations and share best cuts, preparation, and nutritional advantages. This fall, Echo & Rig will also offer a "Butcher in a Box" that can ship their grass-fed steaks anywhere in the nation.
Cleaver-Butchered Meats, Seafood & Classic Cocktails
Cleaver-Butchered Meats, Seafood & Classic Cocktails offers huge portions for those bringing enormous appetites. One of its specialties, the 32-ounce Tomahawk Ribeye is served with sides of pork belly mac n' cheese and creamy garlic mashed potatoes. Cleaver Surf & Turf features the 32-ounce Tomahawk Ribeye, two 9-ounce lobster tails, and fresh asparagus. Talk about ginormous!
For those more avant-garde tastes, crusts and rubs on the steaks add a new layer of flavor. Steak crusts include blue cheese, parmesan and balsamic, and peppercorn. Cleaver spice and espresso chili rubs seep into the meat for that extra kick. Cleaver offers excellent cocktails and half-priced steak a la carte during Happy Hour, another reason to check them out. Nectaly Mendoza, who also owns Herbs & Rye, opened Cleaver in 2018 and understands the appeal of an elegant room for guests to enjoy a good steak with tasty sides and crafted cocktails.
SC Prime Steakhouse and Bar
SC Prime Steakhouse and Bar, the signature steakhouse of the Suncoast Hotel and Casino, celebrated 21 years on September 21, 2021, and features a variety of steaks, including Certified Angus Beef® and USDA Prime Aged Beef. Boneless cuts include Filet Mignon center cut (black Angus beef), USDA Grass Fed Ribeye from Creekstone Farms (black Angus beef), and USDA Prime New York cut from Creekstone Farms (black Angus beef). Prime rib and bone-in cuts round out the menu. Red wine reduction, Béarnaise, peppercorn cream, cilantro garlic butter, and blue cheese crust redefine the steak experience for a different taste.
Room Chef Armando Luna makes it a point to come out and greet his guests and make sure everyone is having a great time. Chef Luna and the executive chef have collaborated to create all the recipes currently offered at SC Prime Steakhouse and Bar. The classic steakhouse menu, ambiance, and spectacular view of the Las Vegas Valley, along with the hospitality as a welcomed guest, enhance the pleasurable experience.
Barry's Downtown Prime
One of the newest steakhouses to open is Barry's Downtown Prime inside Circa Resort and Casino. The vintage glamour and hospitality meet modern innovation and design, while serving the finest steaks and seafood, fresh tableside preparations, and creative cocktails. The classic cool of the '50s and '60s adds to the ambiance when the meal is served, and guests delight in the deliciousness of their selection.
Choices include 12-ounce rib cap "Barry's Steak" (Creekstone Farms), 8-ounce filet mignon (Revier Cattle Co.), 16-ounce bone-in filet (Creekstone Farms), 24-ounce bone-in ribeye (Creekstone Farms), 40-ounce tomahawk ribeye steak (Creekstone Farms) 16-ounce center-cut New York sirloin (Greater Omaha Farms) and 14-ounce boneless ribeye (Revier Cattle Co.). Top with a steak sauce such as Béarnaise, creamy horseradish, roasted shallot red wine, chimichurri, or Au Poivre. Barry's serves USDA prime beef, and its steaks are cooked over assorted fruitwoods and 900-degree coals. Clink together your martini glasses and pair a juicy steak for the complete experience.
Golden Steer Steakhouse Las Vegas
Golden Steer Steakhouse Las Vegas opened in 1958 and has hosted Elvis, The Rat Pack (Frank Sinatra, Dean Martin, and Sammy Davis Jr.), Muhammad Ali, and Mario Andretti, just to name a few celebrities. Once through the doors in its original location on West Sahara, guests are instantly transported back in time with red leather banquettes, intimate lighting, and art celebrating the history of Las Vegas.
However, the steaks keep customers coming back, such as bone-in rib eye steak, filet mignon, shorthorn (regular New York cut), longhorn (special New York cut), extra thick porterhouse, and prime rib of beef. Oscar Style adds a classic touch to any cut of beef with a topping of lump crab, asparagus, and hollandaise sauce. Golden Steer serves USDA Prime Aged, corn-fed beef with a menu that reflects the current taste but retains the original concept of fine dining with quality steaks, and offers their signature steak boxes to send nationally as gifts for the holidays.
T-Bones Chophouse
A modern American chophouse, T-Bones Chophouse inside Red Rock Casino Resort and Spa, is set in a stunning setting as guests select from an array of USDA Prime dry and wet-aged beef cuts, grass-fed bison, and premium Wagyu offered on the extensive steakhouse menu. Filet is offered in 8- or 12-ounce cuts. Prime Bone-In is wet-aged for a minimum of 14 days and dry-aged for 21 days. Choices include the 18-ounce bone-in filet, 20-ounce Kansas City strip, 22-ounce rib eye, and 32-ounce T-bone. Complement the selected steak with Au Poivre or Supreme Oscar Style, or go with a Gorgonzola Crust. Its Wagyu is from ultra-premium Japanese-bred cattle raised in Colorado, including filet and striploin. Filet Mignon or Prime Rib cuts from cattle (Ruprecht Farms) that are grass-fed and pasture-raised without the use of antibiotics, or added hormones are fan favorites.
With delectable preparation options, the city’s freshest seafood, and a wine list for the ages—this fan-favorite chophouse has earned a number of impressive accolades, including an Award of Excellence from Wine Spectator and the title of “Best Las Vegas Steakhouse.”