May 18, 2013
Steamed Lobster, Smoked Sausage, Steamed Red Potatoes and Drawn Butter. Only $21.99!
This limited time offer, is available daily from 5pm at the following locations. Please visit the links below for hours and reservations (recommended).
Aliante Station - MRKT Sea & Land
Fiesta Henderson – Fuego Steakhouse
Santa Fe Station – The Charcoal Room Steakhouse
WE’VE LOGICALLY PROGRESSED our way up to today’s post highlighting what we think are some of the best steaks at some of the best steakhouses in Las Vegas. If you don’t remember, let’s recap with bullet points and links.
App. Salad. So naturally we’re ready for some entrées and here are six of our best Las Vegas steaks, once again hand-selected and commented on by the chefs who prepare them at our first-class steakhouses.
Enjoy!
Our Favorite Steak No. 1: 16 oz. Prime Boneless New York Steak
Where: Tbones Chophouse at Red Rock Resort
Chef Joseph’s Comment: A recent addition to our menu is the 16 oz. Prime Boneless New York Steak from Niman Ranch. The steak is exceptionally marbled, which contributes to it being so tender and juicy. This particular steak is prepared over an 800-degree, mesquite-wood broiler, which sears the outside of the steak trapping in those natural juices, and adds a nice flavor to the steak as well. Another attribute to this steak is that it is naturally raised on small sustainable family farms; they are fed an all-vegetarian diet, do not use any antibiotics or hormones in the raising of their cattle.
View the menu at Tbones Las Vegas Steakhouse
Our Favorite Steak No. 2: 20 oz. Porterhouse
Where: The Broiler at Boulder Station
Chef Diana’s Comment: Our juicy 20 oz. certified-Angus-beef Porterhouse steak is brushed with a seasoned steakhouse butter and served with our market-fresh salad bar and warm bread.
View the menu at The Broiler Las Vegas Steakhouse
Advice on buying quality steak knives
One thing that I look at is whether the knife has a full tang, meaning is the blade one solid piece that goes all of the way through the handle or is it a small piece at the beginning of the blade that the handle is just attached to. You definitely want the full tang. The other decision is serrated or non-serrated. Personally I prefer the non-serrated sharp edge. To me, serrated knives tend to tear the steak as you saw through it, although you will want to make sure you have a steel or electric sharpener if you decide to buy a non-serrated edge. I included a photo of the knife that we are currently using at Tbones. Notice how the blade goes through the handle and it has a nice curve to it so it ergonomically fits your hand. – Chef Joseph
Our Favorite Steak No. 3: 22 oz. Bone-In New York
Where: MRKT Sea & Land at Aliante Station
Chef John’s Comment: A mouth-watering Midwest USDA choice grade, aged 21 days and cooked over an open-pit mesquite grill.
View the menu at MRKT Las Vegas Steakhouse
Our Favorite Steak No. 4: 22 oz. Bone-in Ribeye
Where: The Broiler at Palace Station
Chef Brian’s Comment: Our steaks are grilled over mesquite wood. USDA-graded Midwestern, 21-day wet-aged choice beef. Seasoned with sea salt and whole butter.
View the menu at The Broiler Las Vegas Steakhouse
Our Favorite Steak No. 5: 24 oz. Porterhouse
Where: Charcoal Room at Santa Fe Station
Chef George’s Comment: The secret to a beautiful presentation is to mark the steak quickly by forming diamond shapes.
View the menu at Charcoal Room Las Vegas Steakhouse
Our Favorite Steak No. 6: 22 oz. Bone-In Ribeye
Where: Fuego Steakhouse at Fiesta Henderson
Chef Frank’s Comment: The perfect combination of tenderness and a rich, hearty flavor. Ribeye steaks are distinguished by their rich marbling and natural flavors. Grilled over mesquite.
View the menu at Fuego Las Vegas Steakhouse
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