las Vegas : what is the absolutly best fucking steak house?
 

I tried Carnevino the last time I was over there and wasn't too impressed.. don't get me wrong here, it was a good steak, but compared to best steak house here in Denmark it wasn't anywhere near..

Also, where to go on The Strip to eat high end sea good like king crap and stuff?

SW Steakhouse not bad, they don't sell Quorn though

http://www.wynnlasvegas.com/Restaura...g/SWSteakhouse

Bill's Gambling House (formerly Barbary Coast) has a great prime rib that's only a few bucks. As far as real steak houses go...couldn't tell you. But that prime rib is awesome.

Smith and Wollensky is usually great , love the seafood towers there as well:thumbsup

Mastro's was pretty killer for seafood, i've heard good things about the steak as well.

Second for smith and wollensky though, I loved that place.

2nd that one

You're not incorrect...but you don't live in Vegas, I assume,,,
http://www.BillsLasVegas.com

To the OP:
Try N9NE at The Palms...We really enjoyed it
http://www.palms.com/fine-dining/n9ne-steakhouse

Most of the people I know who rave about Smith & Wollensky's haven't been to many other Vegas steak houses. S&W is known for their side dishes, especially their Truffled Mac N Cheese. But, there are much better steaks to be had.

Here are some of my favorites:

Golden Steer
Delmonico
Morels
Gallagher's (Their original in NYC sucks but the Vegas location is great)
Oscar's
Mastro's Ocean Club

Canonita isn't even a steak house but they have a very tasty filet.


Avoid Cut

+1 Delmonico :thumbsup

Been to so many...

Thought SW was the best, then the last time we went it was terrible...

Avoid Del Frisco's... in Dallas it was probably the best steak I've ever had. Was just bad in Vegas. Tough meat, lipstick on glasses, rude servers, etc...

Prime was actually excellent, would probably go back there again.

It's pretty sad, we've actually stopped going to high end steak places recently. Been let down too many times in the last year... Some of the best steaks I've had have been in mid level places like Texas Land and Cattle lol...

If you're going to spend crazy money on food, get something hard to cook. Not steak...

can someone explain to me why when people are looking for a good restaurant so often they refer to a stakehouse? i mean dont get me wrong, i get that a good steak/meat is great and there's a time for that. but there's only so many ways to cook a steak.

vics in the golden nugget. dont go anywhere else

as a life long local your all wrong .....

Fat Panda was right

Go to Vic and Anthony's golden nugget ... as far as tasty fun to eat steaks they are hands down the BEST in vegas... you will find all the "local celebs" there

I was at gordom's ramsey steakhouse two weeks ago inside little paris and it was the best meal I've ever had. Try the bone marrow as a side dish, it's awesome.

Another good one is Jean Georges inside Aria. The steak was better at Gordon's but their sides are to die for and for groups it's the best vibe... you feel like you're alone in the restaurant with your table.

My take on it is this: the steak that you get at the very top steakhouses cannot be had anywhere else. Why? Let me use Peter Luger's in Brooklyn as an example (I consider their porterhouse the best steak I've ever eaten).

1. There is only so much prime beef available - even to the top steakhouses (forget about seeing the same meat you get at a top steakhouse in your local supermarket - or even a specialty butcher.)

This excerpted article from USA Today explains it best:

"First pick of the best beef

But Luger does have a Midwest pedigree. The beef bought by the women who run it today ? Marilyn Spiera, 74; sister Amy Rubenstein, 73; and Spiera's daughter Jody Storch, 41 ? usually comes from USDA prime corn-and-grain-fed stock bred in Iowa, Nebraska and other Plains states.

New York City steakhouses "have a long tradition of getting the first crack at prime beef and having the clientele to pay for it," panelist Bourdain says.

Luger is known for getting first pick at area meat markets, ever since Spiera's and Rubenstein's late mother, Marsha Forman, strode the aisles of the male-dominated Meatpacking District, shedding her elegant fur coat for a traditional "meat coat" and galoshes.

"As a kid, my grandmother would take me to see the meat," says Storch, a vivacious brunette who does part of the buying now, marking hindquarters she wants with a branding-iron-style stamp that reads "F 4 F" (for "Forman Family")."


2. Once you have that prized beef, you have to dry-age it. It's about a 30 day process where the meat loses about 30% of it's weight and marbles into a masterpiece. This article explains Luger's process: http://www.nytimes.com/2008/12/23/ny...ooms.html?_r=0

3. And then there's the cooking process. It's simple, but most people don't have a French top broiler that fires up heat at 1,200F. That's how it gets black on the outside and stays red or pink inside, depending how you like it.

Now, I'll finish of by saying this. The last time I was in Paris, I ate at all 5 Three Star Michelin restaurants located there. Each was an awesome experience. To me THOSE are great restaurants. The whole experience, from setting to service to extraordinary food and wine. At one I had an Armagnac to finish, that was from 1875. And in L'Auberge de l'ill, http://www.auberge-de-l-ill.com/V2/index.html which I consider the best restaurant I've ever eaten at, I once had a 4 hour lunch - by myself, then took a nap in a barn on the restaurant's property, and then had a 5 hour dinner that same day.

But as great as that was - it's not something I crave. Like I sometimes crave a porterhouse from Peter Luger's. And that is why some people equate a great steakhouse with a great restaurant.

Denny's.

Aaron M has the best list I've seen in this thread.

I would add that in our experience eating out a lot (and Vegas is THE place for that)...the very best steak in town is at Bob Taylors Ranch House in N.W. Vegas

It's been there since 1955 and is now surrounded by a neighborhood (when it was first built there was nothing but desert of course).
http://www.bobtaylorsranchhouse.com/

It's very unassuming and the prices are great. And the steak has the most flavorful taste in town.

Agreed. And that being said, Table 10 is one of my favorite restaurants in Vegas.

I completely forgot about Bob Taylors. They do have a great Porterhouse. :thumbsup

Thanks man, that was classy...

Is that sarcasm?

Let's review.....

I said:

"Most of the people I know....."

Do I actually know you?

My reply was factual. Your's was inappropriate.

and beauty is in the eye of the beholder :2 cents:

Delmonico & n9ne are my go-to's

Forgot to mention Texas De Brazil.

No mention of Outback?

What's wrong with you people?

Totally agree baby!

STK, Maestro are pretty good, also Morton's nearby Hard Rock is good for a chain restaurant. I wasn't that impressed from Carnevino either, without saying it wasn't good.

warning on STK, during busy days their service can get slowww

Why go for steaks? That's one of the things they do well in Denmark. If you go to any place where the meet is not grass fed / free range you will very likely be disappointed.

Go for something different, places with sampler menus etc that gives you 6+ dishes.

If you do go for steak look for Argentinean or Japanese steaks

There's always room for a Bloomin' Onion in my heart(burn).

I took a group of customers to Delmonico one year. ABSOFUCKING FANTASTIC. their "prawns" were the size of a small lobster.

I like Aaron's list except I think the Golden Steer sucked the 2x I have been there.

How about Cut? I love that place too.