7 Best Steakhouses in Las Vegas – A night out in Vegas often starts at a steakhouse—and depending on how well you do at the tables, it might end there, too. That’s why nearly every hotel has what it thinks is the best steakhouse in Las Vegas pushing Wagyu and USDA prime just off the casino floor. Yet with each restaurant bragging about its choice of meat (if you want to find a perfectly marbled cut the size of a small automobile, you are in the right place), choosing the right spot can cause a panic attack. But we took the guesswork out of it and our picks will never disappoint. Whether or not they bring you good luck is a different story.
Jean-Georges Steakhouse
Jean-Georges Vongerichten actually has another steakhouse in Las Vegas but his restaurant at Aria is an experience. A highlight here is the tableside carvery, which includes a smoked Wagyu brisket, a 42-ounce Wagyu tomahawk, and a 36-ounce porterhouse. If you want some meat with your meat, go for the Japanese Wagyu carpaccio. Otherwise, order one of the seafood starters like the crispy sushi sampler or the tuna tartare. You can also get real A5 Kobe beef from Japan in three different sizes and served with sides such as king crab legs, bone marrow, and foie gras. Pro tip: Don’t eat too much of the bread basket.
Bazaar Meat by José Andrés
With its antler chandeliers, hanging hocks of Iberico, blazing central fire, and the distinct scent of suckling pig in the air, Bazaar Meat in Sahara Las Vegas is definitely devoted to, well, meat. Creativity and the absolute best ingredients define the food here: “super-giant pork skin chicharrones,” make-your-own bison tacos, foie gras cotton candy that is at once fatty and sweet, and a very fun “bagels and lox cone.” The wine list is bigger than big—in length, breadth, and bold pours. It’s as close to a bacchanalian feast as you’ll get in Vegas.
CUT by Wolfgang Puck
CUT is a true Vegas steakhouse: sleek with a modern metallic design, a silver and white color palette, and mirrored walls. (It’s the second branch of the Wolfgang Puck classic that originated in Beverly Hills.) There are more than 500 wines on the menu that a skilled sommelier will talk you through. And then there’s the cut itself: Japanese Wagyu is clearly the star, but there’s also American Wagyu, a petite filet from Tasmania, and several dry-aged steaks, all grilled over a hard wood and charcoal fire and finished in a 1,200-degree broiler.
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Bavette’s Steakhouse & Bar
Bavette’s was one of the first restaurants to open in the completely reimagined Park MGM, formerly the Monte Carlo, and its darkly Belle Epoque–tinged interior signaled the casino-resort’s confident step outside the typical Vegas-steakhouse comfort zone. The space is filled with velvet wingback chairs, Nouveau-style mirrors, Tiffany glass shades, and cozy red leather banquettes. When you walk in, the restaurant feels intimate; in fact, though, it just goes on and on, into smaller rooms packed with gallery-style vintage art. The steaks are the main event here, but just about everything on the menu is worth a try.
Andiamo Italian Steakhouse
You want Italian, he wants steak—meet in the middle at this laid-back Italian steakhouse in Downtown Las Vegas. You’ll find all the meat-centric classics, plus a hearty selection of “pasta della casa,” premium dry-aged meats, Italian entrées like veal osso buco, and side dishes like handmade meatballs, white truffle whipped potatoes, and a lobster black truffle baked ziti. Not to mention, Downtown is the unsung hero of Las Vegas—where you’ll find friendly service, no pretense, and more bang for your buck (as compared to restaurants on the Strip).
STRIPSTEAK
STRIPSTEAK doesn’t have much curb appeal—it’s located at the start of the mall off the casino floor of Mandalay Bay. (Your best view is probably looking in at the other diners.) But what the restaurant lacks in style, it more than makes for it with the food. Chef Michael Mina has put together a modern steakhouse menu that is, simply put, so, so, so tasty. If you’re in the mood for some comfort food, you’ll be sated here. The meats are all prepared on a wood-burning grill and run the gamut from a 40-ounce Australian Wagyu Tomahawk to a simple 8-ounce filet.
Craftsteak
Craftsteak, the better known of Tom Colicchio’s Las Vegas steakhouses (he also has Heritage at The Mirage) has a notable focus on sustainability using ingredients from family farms, artisanal producers, and day-boat fishermen. Start off with the warm frisée salad or creamy lobster bisque before moving onto one of the steak selections. Some of the standouts? A 24-hour braised short rib, an 18-ounce rib-eye, A5 Japanese Wagyu, and a 40-ounce, 30-day dry-aged eye of rib (if it’s available). The sides are stars in the own right here, including the shrimp and grits with parmesan, the asparagus with lemon zest, and the heirloom cauliflower with garlic confit. For dessert, it’s all about the cinnamon brioche monkey bread topped with vanilla bean ice cream.