You’re headed to Las Vegas and you’re going to do the trip right. You’ve reserved your hotel room, thought about your entertainment and night-life options, and even put together a gambling plan. But what about food?
Buffets are great, but they’ll put you in a coma. Before you leave the city, you must have a big-time steak.
What are the best spots for steak in Sin City? Don’t settle for a chain. Splurge on a choice cut and thank me later. It will be a meal you remember forever.
The bone marrow flan is well worth trying, as is the delightful oxtail bullion. Celebrity chef Wolfgang Puck cuts no corners at one of the best steak options in the world.
If aged steak makes you drool, the Palazzo’s Carnevino is the spot for you. A lot of top-tier steakhouses age steaks for a month; Carnevino is the only spot in the country aging them half a year or more. When you let steak rest a long period of time, the flavor is complex, texture unique, and there are layers of deliciousness. Call in advance to reserve the aged steaks, otherwise settle for a 60-day variety. Carnevino also features the best Italian wine list around.
How do you like your steak cooked? Michael Mina has perfected butter basting at StripSteak in the Mandalay Bay. The James Beard Award-winning chef uses a vacuum poach that creates rib eyes and porterhouses as tender as you can find. He was among the first chefs in the US to use Japanese beef. The duck fat fries and Kobe shabu shabu are also delightful.
Unless you’re, like, 14 years old or an Adam Sandler-esque man-child, there’s nothing exciting about Circus Circus … except its top-notch steakhouse, that is. As you make your way to the casino and wander through the hotel, you will wonder whether you’ve made a mistake. Once inside the steakhouse, however, you’ll find a great product at a reasonable price (compared to the others on this list). The restaurant dry ages its beef in house, and cook it over hot mesquite charcoal, making for an intense and delicious meal.
Have I left out your favorite Vegas cut? Know a hole-in-the-wall with mouth-watering meat? Please edify me in the comments!
(Featured photo: public domain [https://commons.wikimedia.org/w/index.php?curid=9924437], via Wikipedia.)
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