Finding a great steak in Las Vegas is not difficult. Las Vegas Boulevard alone has dozens of steakhouses that would rank among the top 10 in just about any other city on earth. Many resorts have more than one great bastion of beef, and even more in their attached shopping districts. They offer cows from the U.S., Australia, Japan, or South America, available in wet-aged or dry-aged, grass-fed, or corn-fed options. Some will even let you see a bovine birth certificate.
Given this embarrassment of riches, even a random guess on where to go for steak is likely to result in a great meal. But if you’re craving the perfect steak dinner for you and your friends, a little research is in order. The online dining guide Neon Feast surveyed some of the top chefs, restaurateurs, journalists, critics, and influencers in Las Vegas, and these are the places they send friends and family members when they’re craving steak on The Strip. (You can find more information on all of them on the Neon Feast website or app.) If you’re interested in venturing away from the main casino corridor, please check out our list of the Top Off-Strip Steakhouses.
Bavette’s Steakhouse and Bar (Park MGM):
This Park MGM offshoot of a Chicago favorite offers excellent steaks in a romantic setting, making it an ideal choice for a date night. The ambiance pays homage to Gilded Age opulence: French flair without the formality, courtesy of rich dark woods, red banquettes and glowing chandeliers. Indulge in starters like peppered duck and cheese terrine, shrimp scampi, or baked crab cake before digging into a USDA Prime cut, perhaps with an optional peppercorn crust, maître d’ butter, or roasted bone marrow.
Bazaar Meat (Sahara for now, moving soon to The Venetian):
Known as a pioneer of avant-garde cooking techniques and for introducing Spanish tapas to the US, José Andrés has created a temple to carnivorous cuisine called Bazaar Meat. He and his staff demonstrate an unparalleled understanding of how cattle are raised, slaughtered, aged and cooked. (Feel free to ask questions.) Whatever you do, don’t miss the foie gras cotton candy.
Brezza (Resorts World):
Brezza is the only primarily Italian restaurant to land on our list of top steak spots. That’s thanks to Chef Nicole Brisson’s mastery of the art of dry-aging. She learned the skill of running the world-renowned aging program at Mario Batali’s now-closed Carnevino, and now ages her beef to cook over white oak coals and olive branches at Brezza. It provides an intense flavor that can be an acquired taste. And if you like it, you can also purchase some beef to go. (Read about their Happy Hour offerings at HappyHourVegas.com.)
CarverSteak (Resorts World):
Nightlife veteran Sean Christie assembled an all-star team to helm his company’s sexy and cool flagship steakhouse, including cocktail guru Francesco LaFranconi, master sommelier Steve Geddes and veteran chef Daniel Ontiveros. Fans love the glitzy décor and high-tech touches that adorn the massive indoor-outdoor space, as well as the custom cutlery. But it’s the steaks (including F1 and A5 wagyu) that keep them coming back. And don’t overlook the imaginative and original starters and sides, or the Lobster En Croûte entrée (a whole Maine Lobster with cognac cream sauce, wrapped in puff pastry).
CUT by Wolfgang Puck (The Venetian):
Wolfgang Puck differentiates himself from the countless other beef purveyors on Las Vegas Boulevard with a thoroughly modern take on the genre. It’s almost as if he’s deconstructed the classic American steakhouse and then reassembled the best elements in unique ways (with some Asian touches sprinkled in for fun). Dishes like maple-glazed pork belly with cherry mostarda and pumpkin seeds, and beef carpaccio with truffle hollandaise and shaved truffles, complement the wide variety of beef from the U.S. and abroad. (Read about their Happy Hour offerings at HappyHourVegas.com.)
Don’s Prime (Fontainebleau):
The more elegant of Fontainebleau’s two steakhouses offers old-school charm with modern flourishes. It’s quiet, elegant and large. The cozy front-entrance lounge and dining room are misleading; there are additional dining rooms, and they go far back – you might get winded. Pair your choice of excellent beef (like 100% wagyu from Colorado) with a whiskey cocktail from the tableside cart.
Jean Georges Steakhouse (Aria):
Aria’s sleek, modern steakhouse is named after its creator, acclaimed French Chef Jean-Georges Vongerichten. However, his French heritage often takes a backseat to subtle Asian touches in the sauces, side dishes, and entrees (such as the soy-glazed short rib). The restaurant features certified Kobe beef and was one of the first to introduce Las Vegas to F1 cuts, which combine Wagyu with Angus for an elevated, marbled flavor. Look out for a Japanese whisky cart that roams from table to table.
Peter Luger (Caesars Palace):
It’s hard to recreate an iconic New York steakhouse in Las Vegas — especially one with a legacy more than 135 years old. But Caesars Palace pulls it off. You can taste the history in every bite of steak. While only two cuts are served (ribeye and porterhouse), they keep over a million dollars’ worth of USDA Prime cuts of beef dry-aging in a 40,000-square-foot basement-level space imbued with mold cultures from the original location (to create Peter Luger’s distinctive “funk”).
Prime (Bellagio):
Jean-Georges Vongerichten’s Prime has long been regarded as one of Las Vegas’ premier steakhouses, opening with the Bellagio in 1998. The patio overlooking the Fountains of Bellagio offers the most coveted tables in town when the weather’s fair. And the restaurant’s lush, romantic dining room, renovated in 2024, provides a respite from the bustling Strip steps away. The classics are all here, but with special touches, like a collection of house-made steak sauces and wasabi-infused cocktail sauce for the shrimp cocktail.
Stripsteak (Mandalay Bay):
For a dining adventure that combines the modern American steakhouse with Asian influences, visit Stripsteak in Mandalay Bay, a Michael Mina restaurant along the walk to Mandalay Bay’s Convention Center. Surrounded by chrome, glass and open spaces, the dining experience is one of sophistication, elegance and style. The carefully curated menu of locally sourced ingredients is best described as evocative, innovative, and reinvented. Accompany your steak with one of over 100 single-malt Scotch whiskies.
SW Steakhouse (Wynn Las Vegas):
From celebrities and influencers to meat lovers across the Valley, SW is the go-to steakhouse that draws a diverse crowd every single night. From the complimentary pretzel bread loaf to starters like short rib ravioli with crispy horseradish, and an international selection of meats, Chef Mark LoRusso and his team offer impeccable attention to detail that people expect from a Wynn restaurant. There’s a colossal wine list and amazing views of Wynn’s Lake of Dreams from a luxurious patio space. NOTE — SW IS TEMPORARILY CLOSED FOR RENOVATIONS, THROUGH AUGUST 7, 2025.
THE Steakhouse at Circus Circus (Circus Circus):
THE Steakhouse is a throwback to how Vegas used to be, and how steakhouses used to be — an oasis of maturity and old-school cool, hidden among Circus Circus’ signature blend of cotton candy, carnival games and budget-conscious tourists. Walking past the paintings of cattle and the red leather booths, you feel like a member of the Rat Pack. And the USDA Prime steaks (dry-aged in-house and cooked on a mesquite charcoal broiler) come with soup or salad and your choice of potato included in the price.
