By Tess Eyrich | December 1, 2016 | Food & Drink
Because cooler weather necessitates heartier fare, here are five Vegas steak dishes worth indulging in this season.
Emeril Lagasse’s famous bone-in rib-eye is the star of the show at Delmonico, where the top-notch cut is aged in house, seasoned in the chef’s signature Creole spice blend, and served beneath a pat of butter infused with parsley and lemon juice. Rounding out Lagasse’s menu are several other decadent steaks, including two cuts of certified Piedmontese beef, both prepared Italian style with olive oil, sea salt, roasted garlic, and rosemary. Venetian, 702-414-3737
The fact that Alain Ducasse’s pepper-crusted bison tenderloin was the only dish to survive Mix’s transformation into Rivea last year should prove this is one steak that’s not to be missed. Finished with a peppery coating (it’s probably best to sit this one out if you’re not a fan of the spice), the seven-ounce filet comes coupled with a side of glazed vegetables and your choice of sauces including black peppercorn, béarnaise, and bordelaise. Delano Las Vegas, 877-632-5400
David Walzog’s SW Steakhouse is something of a Vegas food-world legend in its own right. The restaurant was the first registered end user in the United States to offer authentic Kobe beef, among other honors, and now provides an expansive selection of Japanese and domestic Wagyu options. Perhaps its most beloved steak, though, is the chili-rubbed double rib-eye, a roasted cut served in the cast-iron skillet it was cooked in along with blackened peppers and onions. Wynn Las Vegas, 702-770-3325
It’s tough to make a misstep when you’re dealing with the menu at Aria’s elegant tribute to all thing old-school Italian, New York transplant Carbone. But one of the unequivocal highlights of the restaurant’s selection of breads, pastas, and steaks is Mario Carbone’s rib-eye Diana, an ultra-tender cut of beef drizzled in a sweet herb jus whose hints of onion, rosemary, and tomato paste recall the flavors of Italy. Aria, 877-230-2742
A classic steakhouse with the menu to prove it, Hugo’s Cellar is one of only a handful of Vegas restaurants to still serve beef Wellington, a traditional English dish that sees beef filets baked inside coatings of puff pastry and served with red-wine sauce. Still hungry? Consider opting for the restaurant’s filet de boeuf Atlantis, a 10-ounce steak wrapped in bacon and paired with a side of lump crab and creamy béarnaise sauce. Four Queens Hotel & Casino, 702-385-4011
PHOTOGRAPHY VIA DELMONICO; JEFF GREEN/WYNN LAS VEGAS (SW STEAKHOUSE)