Cleaver Butchered Meats Seafood & Classic Cocktails
This eastside gem from Nectaly Mendoza offers massive cuts of meat such as an XXL rib-eye steak at 60 ounces that can feed three to five, or the 120-ounce Cleaver rib-eye steak that feeds five to eight. Diners can order a lobster tail, a surf and turf with a filet mignon, or a tomahawk ribeye steak with a whole lobster for the very hungry. Of course, the cocktails are on point here.
Cleaver Las Vegas
Your Guide To The Las Vegas Valleys Many Signature Steakhouses
Las Vegas may have been founded as a gambling town, but these days the culinary scene runs the table. And chances are, youll find a prime piece of steak on that table, charred to perfection. Just try Googling best steakhouses in Las Vegasthe results are enough to give you the meat sweats.
2019 Steakhouse Guide
From the Strip to Downtown to neighborhoods all over the Valley, theres a steakhouse to suit every palate and every price point, especially those with cash to burn. There are no fewer than seven places in town offering certified Kobe beef, that most rarefied of meats from Japans Hygo Prefecture that can fetch as much as $75 an ounce. Fancy certification aside, a classic steakhouse, in its essence, is as meat-and-potatoes American as it gets. The rest are just details. Oh, but what mouth-watering details they are.
With seemingly endless choices, the carnivores dilemma becomes choosing which steakhouse to sink ones teeth into. Heres our whirlwind tour of the citys many meat palaces.
The Best Steakhouses In Las Vegas
The number of steakhouses in Las Vegas overshadows the number of any other type of restaurants in the city (with the exception maybe of Italian restaurants. Therefore, I was very picky when creating this list of the best ones! But rejoice, dear carnivores, you are in luck in the Sin City – in these steakhouses you will be treated to delicious lunches and dinners, worthy of a royal banquet, and pampered respectively!
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Oscars Steakhouse Downtown Las Vegas
Named after former Las Vegas mayor Oscar B. Goodman, Oscars is located on the second floor of the Plaza Hotel, overlooking Fremont Street. Order the spicy flame-charred Spilotro steak, a juicy steak infused with red chili flakes and garlic, and a side of the famous Ralphs smashed potatoes, or go for a filet done Oscar-style with jumbo lump crab, asparagus, and béarnaise sauce. Takeout available.
Oscars at Plaza Las VegasOscars Steakhouse at Plaza Las Vegas
Pampas Churrascaria Brazilian Grille
Are you looking for a decadent steak smothered in Brazilian style Sauce, Surf-n-Turf and a huge choice of fabulous side dishes? The Pampas Churrascaria Brazilian Grille is the Las Vegas Steakhouse to head for. Located on the strip in the Planet Hollywood Casino Resort, you need to come hungry to this all-you-can-eat restaurant. It is open for lunch and dinner and also offers a brunch option, great for those who sleep late after a hectic Vegas night. The décor setting offers loads of wood and concrete and a bustling, vibrant atmosphere. There are 14 different types of meats and a 30 item side bar. Sit back and taste them all as an array of sizzling skewers are brought to your table in an authentic Rodizio experience. Pair with homemade salads, feijoada, mashed potatoes, fresh vegetables, fried bananas and baked pao de quiojo. If you prefer seafood, the large gulf shrimp braised with garlic, lime & Cajun seasoning is delicious. Wash it down with a hand-shaken Pina Colada.
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Joes Seafood Prime Steak & Stone Crab
The Nitty Gritty: Its hard to pass up a chance to visit the Las Vegas version of one of our favorite Chicago area steakhouses. Joes is the place to go for white linen tables, impeccable service, gourmet wines and, of course, only the finest in Midwest raised, USDA Prime beef. While youre there, go ahead and add on a side of their famous stone crab and passing on a slice of key lime pie for desert should be a crime.
Smith & Wollensky At Venetian
Smith & Wollensky offers a two-story location inside the Grand Canal Shoppes at the Venetian. The restaurant features a tavern-like lounge on the promenade level, an upper-level wine wall, and a view into the butcher room. Diners can head to the Art Deco-inspired bar or request the all-glass private room that overlooks the bar and promenade. USDA Prime dry-aged steaks, shellfish towers, twin stuffed lobster tails, a coffee and cocoa rubbed filet, châteaubriand for two, and a roster of sides such as creamed spinach, buttermilk onion rings, and cremini mushrooms make the menu. Takeout available.
Smith & Wollensky at Venetian Grand Canal Shoppes
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The Steak House At Circus Circus
Tucked away inside of the Circus Circus, The Steak House is a favorite among locals for more than 30 years. Order the mesquite-grilled bone-in rib-eye, dry-aged in-house in a glass-enclosed room viewable from the main dining room, and add on a fresh lobster tail. Takeout available.
The Steak House at Circus Circus
Sw Steakhouse At The Wynn
Thanks to head chef David Walzog, SW Steakhouse at Wynn Las Vegas is one of the select few establishments in the country where diners can order real Kobe beef. Try the Kobe wagyu tenderloin and pair with a side of the black truffle cream corn or the au gratin potatoes, or order the double-cut rib-eye. Dine outdoors to view the Lake of Dreams. Takeout available.
SW Steakhouse at Wynn
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Ribeye Watering Vegas Restaurant Wally’s Serves Up ‘most Expensive Steak Ever Sold’
- Wally’s at Resorts World Las Vegas served the pricey meal, a 195-day dry aged bone-in porterhouse ribeye from the Brooklyn butcher Fleishers Craft Butchery
- Executive Chef Ryan Kluver cooked it over almond wood and Bichotan Japanese charcoal and seasoned it with truffle salt and black pepper
- It was served with a black truffle bordelaise sauce, potato pomme anne, grilled broccolini, and fresh shaved black truffles
- Weighing 60 oz., the massive meat dish was big enough to serve several ‘A-list VIP guests’ s including Shark Tank’s Daymond John
- The restaurant is offering a ‘very limited supply’ of similar ‘super-exclusive cuts’ for $1,000 each
New Kids On The Butcher Block
Prime rib at Saras inside the Palms
Manzo means beef in Italian, and this Eataly spot takes its seriously. The Eataly restaurant gives diners an up-close look at the art of butchery through a glass-enclosed butcher room. Cuts can then be ordered and simply grilled with EVOO. Park MGM, 702-730-7617.
Tucked into the Palms nearly $700 million renovation hides this secret supper club inside chef Michael Symons Mabels BBQ. Come for the exclusivity, stay for the prime rib cart doling out 10-, 14- and 20-ounce cuts. Palms, 702-944-5941.
Scotch 80 Prime
A well-thought-out meal can be an art form, and diners at this Palms signature can admire Basquiats work while digging into certified Japanese Kobe. Palms, 702-942-7777. Genevie Durano
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Old Homestead At Caesars Palace
New York City landmark Old Homestead features the steaks made famous by brothers Marc and Greg Sherry at Caesars Palace. Diners can order a New York Strip, porterhouse for two, the 24-ounce Gotham rib-eye steak on the bone or a 10-ounce rare Japanese A5 wagyu. Everything can be ordered with truffle butter.
Old Homestead at Caesars Palace Las Vegas
Where To Find Tender Flavorful Dry
Taken individually, they are two words that do not sound like hallmarks of a great steak dinner: dry and aged.
Taken individually, they are two words that do not sound like hallmarks of a great steak dinner: dry and aged. And the first time you see a really old cut of beef thats been sitting uncovered for weeks in an aging room, the outer crust of mold it accumulates can be a little off-putting.
The mold is removed before cooking. And much like fine wines and great cheese, aging can be what differentiates a good steak from a truly superb one.
Aging beef has long been known to tenderize the meat naturally.
The natural enzymes go to work on the connective tissues, explains Steve Young of Westgates Edge Steakhouse, which ages its steak on property in a room that can be viewed from the casinos restaurant promenade. You have to break down that tough muscle, which is going to result in much, much more tender steak.
But this tenderizing process has a secondary effect. Over time, water evaporates from the cut, reducing its size and concentrating its flavor. Some choose to avoid this pricey loss by vacuum-sealing the beef in plastic, or wet-aging, allowing it to tenderize without changing its size or taste. Others dry-age the beef in the open, accepting the pricey loss of volume in exchange for more flavorful meat.
After cutting down individual steaks, Rainwaters team adds Creole seasoning before cooking, then finishes the meat with butter.
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Hells Kitchen At Ceasars Palace Las Vegas
Much like the set of the reality cooking show, the restaurant divides into red and blue design details especially around the kitchen, swaddled in a mosaic mural. Chefs and cooks in the showcase kitchen wear the exact uniforms from the show red and blue jackets with coordinating bandanas.
Hells Kitchen at Ceasars Palace Las Vegas
Its The Age Of The Meat Chefs Are Finding Big Taste In Cuts From More Mature Animals Heres Where To Find Themand What To Do With Them Once You Do
GOLDEN AGE A retired laying hen brings rich flavor to chicken and dumplings.
THE BEST STEAK Ive ever eaten was a chuletóna rib steak from a 6-year-old ox. I had it this summer in the scrublands of León province, Spain, at Bodega El Capricho, considered by many the best steakhouse in the world. It had been dry-aged for about 120 days and was cooked bloody rare. It tasted of iron and sweetgrass, and the fat smelled intoxicatingly like buttered popcorn.
Many factors contributed to the intense flavor of the steak at El Capricho. The most important was timenot in the kitchen or the dry-aging room, but on the hoof. Its a detail few Americans consider or care to know about the animals they eat: how old they were at slaughter. But chefs and butchers are, increasingly, paying attention.
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Steak Paradise: Part Ii
It’s the king of the dinner table. A cut of meat so good, we added 7 more restaurants to the original Steak Paradise list. From Beverly Hills to Allegan, MI, we’re serving up seconds of your favorite item on the menu.
Gene & Georgetti Chicago, IllinoisFounded in 1941, Gene & Georgetti is located in the heart of Chicago’s River North. One of the city’s oldest and finest steakhouses, its menu pleases locals and tourists alike with a unique combination of classic steaks and traditional Italian dishes. The secret to the 200+ steaks that come through the restaurant’s kitchen doors each day is the wet-aging. Dry-aged meet is hung before it’s cooked and served wet-aged steak marinates in its own juices before hitting the broiler. Reservations are highly recommended, and you might find yourself sitting near Russell Crowe, Keanu Reeves, Vince Vaughn or Will Ferrell — all patrons of this Chicago landmark.
The Palm New York, New YorkThe Palm on Second Ave. and 45th St. is the restaurant’s flagship location. The walls of The Palm are decorated with comics drawn by some of the most gifted hands in the business. The decorating began when the owner of the restaurant allowed struggling newspaper artists to paint caricatures in lieu of paying for their dinners. Now, patrons of this famed steakhouse can see their likeness adorn the wall — if, over the years, they spend $15,000 at The Palm.
Barrys Downtown Prime At Circa
Barrys Downtown Prime from Barry S. Dakake, a long-time Las Vegas chef who helmed N9NE Steakhouse and Scotch 80 Prime at the Palms, sits in the basement off Circa. His regal steakhouse spans 3,200 square feet with eight rooms that can expand and contract to accommodate large groups to intimate settings. The restaurant serves table-side dishes along with a vegan menu and steakhouse favorites in a restaurant filled with vintage glamour, including artwork from 40 artists adorning the walls. Navy and oxblood walls, warm brown and white oak parquet floors, walnut millwork throughout, burnished brass furnishings, and antique mirrors decorate the space. One room features an illuminated three-dimensional, rose-inspired ceiling while another comes with a lighted olive tree.
Barrys Steakhouse at Circa Las VegasBarrys Steakhouse at Circa Downtown Las Vegas
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Frequently Asked Questions And Answers
What are people saying about meat shops in Las Vegas, NV?
This is a review for meat shops in Las Vegas, NV:
“Unfortunately you can only get to give five stars I would give it six the food is just that amazing. Even though the hours are terrible the location is terrible and the last time I was there I had to stand in line in the sun and dust for almost an hour all of which was awful. I would happily do it again this is probably the best barbecue I’ve ever had. If you go there and don’t try the baked beans you should just be ashamed of yourself they are the best baked beans I’ve ever had the hot-links and the brisket or to die for. Come hungry and bring some extra napkins you’re going to need them! It’s worth a little bit of aggravation for the best barbecue ever!!! I cannot wait to go back! If I said I’m excited to go back it would just be the biggest understatement ever! Enjoy”
Best Steakhouses In Las Vegas
Find real Kobe beef at SW Steakhouse at Wynn Las Vegas and Bazaar Meat by José Andrés at the Sahara or beef Wellington at Gordon Ramsay Steak at Paris Las Vegas, just to name a few. Elsewhere, theres Hanks Fine Steaks& Martinis, located in Green Valley Ranch in Henderson, or one of the oldest restaurants in Las Vegas, Golden Steer, with its Rat Pack-era vibe. High-end Kobe beef, prime rib sliced directly at the table, dry-aged filet mignon, or a classic wood-grilled New York strip steak all find a home in Las Vegas. Heres a look at some of the best places to eat a steak in Las Vegas.
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Reasonable Priced Steakhouse In Las Vegas
Price is a vital component of the dining experience. It is therefore very important to find a place where you are getting the bang for your buck. Some of the place you are assured of getting more than what you are paying for include:
Since its launch in 2012, this butcher and steakhouse has been serving up a ton of great value and high-quality steaks to its customers. Everything here is pretty affordable in fact, none of its reasonable-sized steaks weighing 9 to 10 ounces cost over $40 and yet the guests can eat to their fill.
Former Mayor Oscar welcomes you to dine in his amazing steakhouse that promises not to dent your pockets. The prices here are pretty impressive, to say the least, considering all the premium experience that you will be getting. $64, for instance, gets you a juicy 24-ounce bone-in rib eye of the highest possible quality. Not many other places offer that much value.
This is one of the oldest restaurants in Las Vegas and one of the reasons it has managed to survive this long is because it offers unbeatable prices for the super high-quality steaks that are served on its premises. There are several cuts on the menu with the priciest selections costing under $60. You will not go wrong if you choose to go with this one.
Las Vegas Strip Restaurant Serves ‘most Expensive Steak Ever Sold’ At $20k
LAS VEGAS — A restaurant on the Las Vegas Strip says it served up the “most expensive steak ever sold.”
According to a post from Wally’s at Resorts World, the eatery served up a $20,000, 200-day dry-aged Porterhouse steak.
The eatery posted that the “super-exclusive” meat came from Fleishers Craft Butchery.
Wally’s noted that it is offering the ribeye, available in 50-60oz cuts, in very limited supply for $1,000 each.
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Prime Steakhouse At Bellagio
Located inside of the Bellagio, the menu at this sophisticated steakhouse from Jean Georges Vongerichten is full of traditional entrees, such as peppercorn-crusted New York strip steak. Order this with a side of tempura onion rings or the truffle mashed potatoes. Try to grab a spot by the famous fountains to make things even more romantic.
Prime Steakhouse at Bellagio
The Palm Restaurant At Caesars Forum Shops
The Palm Restaurant at the Forum Shops at Caesars is certainly a place to see and be seen. From the caricatures on the walls to the mural of old Vegas, the restaurant sets the scene for a memorable meal. Try the USDA Prime beef, corn-fed, hand-selected, and aged a minimum of 35 days. Comes in 14- and 18-ounces portions or the 24-ounce bone-in version.
The Palm Restaurant at Caesars Forum Shops
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Wet Vs Dry A Battle For The Ages
At Del Friscos, our steaks know a thing or two about aging gracefully. Aging in the beef industry is not specific to the numerical age of the cow, but the methods of creating tender meat. There are two ways to achieve the taste and texture of a melt-in-your-mouth steak craved by many: wet-aging and dry-aging.