Steak and Las Vegas
The steakhouse is the original Las Vegas restaurant. Before celebrity chefs, before Michelin, the casinos competed on the quality of their prime rib and the depth of their booths, and the Golden Steer — open since 1958 on Sahara Avenue — still serves the same tableside Caesar it served the Rat Pack. Today there are probably forty serious steakhouses inside the resorts and a handful of great ones outside, and they range from $60 prime-rib specials at locals' casinos to $300 tomahawks under a chandelier.
The thing to understand is that at this level the beef is often from the same handful of suppliers — USDA Prime from the Midwest, American Wagyu from Snake River Farms, Japanese A5 imported by weight — and the differences are in ageing, fire, sides and the room. Pay for a great room and a kitchen that can cook over real fire; do not pay for a name on the door alone. This guide is the shortlist.
The Strip's best: the top tier
- CUT by Wolfgang Puck (The Venetian) — the most complete beef programme on the Strip: a tray of raw cuts presented tableside, multiple American and Japanese Wagyu grades, and a wood-and-charcoal grill. Steaks roughly $70–200 as of 2026, A5 by the ounce. Sleek, modern room.
- SW Steakhouse (Wynn) — Wynn's flagship, with a patio on the Lake of Dreams where a light-and-water show plays every half hour. Classic cuts, superb service, $80–150 steaks. Book the patio.
- Bavette's Steakhouse & Bar (Park MGM) — Chicago import, dark and velvet, jazz on the sound system, a 22-ounce bone-in ribeye and a short-rib stroganoff that is the sleeper hit. Slightly cheaper than the top two and the most atmospheric modern room.
- Peter Luger (Caesars Palace) — the Brooklyn legend's first branch outside New York, opened 2023: the dry-aged porterhouse for two, thick bacon, the burger at lunch. Porterhouse for two well over $150. Brusque service is the point.
- Delmonico Steakhouse (The Venetian) — Emeril Lagasse's New Orleans-accented room, famous for its bone-in ribeye and a whisky list that runs past 700 bottles.
- Gordon Ramsay Steak (Paris) — the best of the Ramsay group's kitchens, entered through a red Chunnel; a Wellington and a proper beef trolley.
- Carversteak (Resorts World) — a newer, ambitious room with an A5 programme and a good bar for a walk-in.
The legends and the off-Strip classics
Golden Steer Steakhouse on Sahara Avenue, a five-minute drive west of the Strip, is the most atmospheric steak in Nevada: red leather booths named for Sinatra, Elvis and Sammy Davis Jr., a Caesar and a bananas Foster made tableside, and prime cuts at $60–120 that undercut the Strip. It books out weeks ahead; reserve the moment you have dates. Herbs & Rye, further west on Sahara, is the bartenders' favourite — a dim cocktail bar with a serious steak menu and, crucially, a half-price steak happy hour in the late afternoon and after midnight. Vic & Anthony's at the Golden Nugget is downtown's best steakhouse, an old-school wood-panelled room with prime steaks and a great bone-in ribeye at prices under the Strip; see downtown dining. And the locals' casinos — T-Bones at Red Rock, Hank's at Green Valley Ranch, Michael's at South Point — run excellent steakhouses at 30–40% below Strip prices, with free parking.
What a steak dinner costs in 2026
Per person before drinks, tax and tip, as of 2026 and subject to change: at the top Strip rooms, steaks run $65–150 for prime cuts and $150–400 for large-format Wagyu and tomahawks, sides are $15–25 each and à la carte, starters $20–40 and the classic shrimp cocktail or wedge is $25-plus. A realistic dinner is $130–220 per person; two people sharing a porterhouse and three sides can do it for $100–140 each. Off-Strip classics come in at $80–140. Wine lists are deep and markups high; a decent bottle starts around $80, and cocktails are $18–25.
Ways to pay less for the same beef: lunch (Peter Luger, CUT and Delmonico all serve it), the bar menu, happy-hour steak deals at Herbs & Rye and several Strip rooms, and the locals' casinos. Our happy hours guide lists current steak specials.
Ordering like a regular
Cuts: a bone-in ribeye for flavour and fat, a New York strip for a firmer chew, a filet if you want lean and tender, and a porterhouse for two if you want both. Dry-aged (21–45 days) adds a nutty depth and costs more; wet-aged is milder. American Wagyu is richer than prime and worth the premium once; Japanese A5 is so rich that four to six ounces is plenty — order it as a shared course, not a main. Temperature: medium-rare is what the kitchen expects; for thick cuts, medium-rare-plus. Sides: everything is à la carte and portions are meant for the table — two or three for four people. Creamed spinach, a potato and something green is the classic trio. Sauces: a great steak needs none; try it bare first.
Booking, dress codes and timing
Reservations open 30–60 days out on OpenTable, Resy or the resort site. The Golden Steer, Peter Luger and SW's patio tables are the hardest; a week ahead is enough for most others midweek. Almost every steakhouse serves the full menu at the bar for walk-ins. Dress is smart casual — collared shirts common, no shorts or athletic wear at dinner — and a jacket is never required. Allow two hours; steakhouse pacing is unhurried. Kids are welcome everywhere on this list, and most have a burger or a small filet on request. If you have a show, book a 5:30pm table in the same resort: SW for Wynn theatres, Bavette's for the Park Theater and T-Mobile Arena, CUT and Delmonico for Venetian shows. See shows and nightlife.
Mistakes to avoid
- Ordering a steak each plus a side each. Share a big cut and three sides; it is cheaper and better.
- Ordering A5 Wagyu as a 16-ounce main. It is too rich and you will pay $300 to feel unwell.
- Sending back medium-rare. Order medium if you want it pink but warm through; the kitchen cooks to what you say.
- Ignoring the off-Strip classics. The Golden Steer is a better night out than half the Strip and 30% cheaper.
- Booking a steakhouse at 9pm before a midnight club. You will be too full to move.
- Skipping the bar. A walk-in bar seat with the ribeye and a martini is the best solo dinner on the Strip.
For the wider top tier, see the best restaurants and celebrity chef restaurants; for the José Andrés take on the form, Bazaar Meat.