The State of Las Vegas Steak
It’s hard to beat the flavor of steak. The steak stacks up not only in flavor but also in versatility. From sizzling sirloins to succulent strips, steak is America’s favorite meat. It is known for its diversity of preparation and can be combined with many different types of food and drinks. And while steak has never gone out of style, it has only recently become an in-demand meat, as evidenced by the explosion of steakhouses across the country.
Steakhouses evolved from traditional “Chop Houses” in the late 1700s and 1800s and are more popular today than ever. People love going out for steak, and their insatiable appetite for this meaty delicacy makes it the most requested item on the menu. Today’s diners want delicious taste, superior quality, and an overall great dining experience, and they are willing to pay top dollar for it. Selling steak has a huge impact on the bottom line. It produces a higher selling price than most meats and that increases the overall profitability of a restaurant operation.
I spoke to the chefs and general managers of several successful Las Vegas steakhouses and they explained the difference between a good steak and a great steak. While everyone brings their own individuality, creativity, and special flair to the menu, they basically haven’t changed the way they prepare their steaks because there’s no need for… less is more… the less you do to the steak, the tastier it is. what is it.
AJ’s, inside the Hard Rock Hotel, will take you back in time. Offers a bit of Las Vegas nostalgia. I spoke with executive chef Tom McGrath, who contributes to the success of his restaurant by ‘being a part of the Hard Rock Hotel experience.’ “We appeal to a young and trendy crowd that fits the theme and offer a great menu. Our steaks are dry aged and 100% Prime. We season them with our own special steak seasoning and then grill to perfection. Our signature dish is two perfectly grilled 4oz steaks, served with garlic whipped potatoes, caramelized onions and black demiglaze.If you like generous portions of mouth-watering steaks, AJ’s is the place.”
ENVY, at The Renaissance Las Vegas, is the definition of a sophisticated steakhouse; with a menu to suit those who truly appreciate steak. Chef Bradley Manchester says the key to the success of his menu is in the seasoning. “It’s all about the ingredients, knowing where those ingredients come from, and knowing how to use them most efficiently. All of our steaks are Prime. We have our own company that ages our steaks for us. Our most popular steaks are the 18 oz New York and 22 oz Bone-in Rib Eye We use French Sea Salt and toasted Telacherry Peppercorn to season the steaks.The Telacherry Peppercorn gives the black pepper flavor but not the heat that comes from the black pepper.We cook our steaks on both sides at high temperature. Basically, we grill the steaks over an open flame and leave them there. We don’t pierce or flip them much. We also serve delicious seafood and desserts with a ‘grown-up’ twist. Our goal is to create good food for good people “.
GALLAGHER’S STEAKHOUSE, at the New York-New York Hotel, is one of America’s best steakhouses. A recreation of the original legendary steakhouse that opened in New York City in 1927, this warm and welcoming restaurant is the perfect spot for carnivores. “We haven’t really changed the way we prepare our steaks,” said Damien McEvoy, executive chef at Ark Restaurants. “We don’t need to because the way we prepare them works. We age our meat for 90-120 days in a Cryovac, then the meat is taken out and dried for 18-20 days. This process breaks down the muscle tissue and intensifies the flavor of the steak. It’s tender and delicious and there’s no need to change it!”
STEAK HOUSE ARTISTS, at the Hotel París. This elegant French-influenced restaurant is “great steak,” said former chef Ken Bozzo. “The Artists pride themselves on Prime steaks, seasoned with salt, pepper, and garlic and then grilled to perfection. Signature steaks are a 16 oz. Bone-in Filet Mignon, Bone-in New York Strips, and Prime Salt crusted rib. Big and bone in, that’s the way to go.” Maitre’d General Manager James Valdez said, “Les Artistes is one of the few high-volume steakhouses specializing in a California French style. We also do the traditional sauces, as well as steaks and fillets. Oscar-style.” The steaks at Les Artistes are big and tender with a French twist.
THE PALM, in the Forum Shops at Caesars Palace, is a favorite with locals and tourists alike, often hosting the Las Vegas Who’s Who. When I called my old friend, Steve Schirripa (aka Bobby Bacala, The Sopranos), to wish him a happy birthday, he ironically planned to celebrate that night at The Palm. “La Palma is one of my favorite restaurants,” said Schirripa. “I like the atmosphere. The food is always good and they serve an excellent steak. The portion is large and delicious. I can always count on it being consistent.” General Manager Larry Close explained why his steaks are always delicious and consistent. “Our steaks are fed Midwestern Prime corn. They are first wet aged and then dry aged for a minimum of 35 days. We flavor our steaks with a little olive oil and kosher salt. Our steaks stand on their own so what is not there needs to be over-savored”.
NERO’S, inside Caesar’s Palace hotel, recently completed a renovation to both the dining room and kitchen. “We’ve given the restaurant a facelift, giving it a more contemporary look,” said executive chef Sean Griffin, who prepares a succulent feast of steaks fit for an emperor. Nero’s is one of a kind with amazing steaks and Chef Sean explains why. “I have a passion and respect for food and everything related to it, and I surround myself with a great team who feel the same way. We offer the highest quality meat, seafood and produce at the peak of their season. If you start with a product amazing, maintains its integrity. The end result is something beautiful. Our steaks are Prime, and we dry-age them on the premise and that gives us complete control of the aging process. A new trend with our menu is our different dressings and sauces for our steaks, from Point Reyes blue cheese and marrow crusts to chimichuri and 3 peppercorn sauces.For those looking for something incredibly decadent, I suggest the liquid foie gras sauce – it’s a cut above!Our signature steak is the Rib Eye “Lollipop” – a 32 oz. bone-in steak reminiscent of something you’d have for dinner at The Flinstones. It’s a great conversation piece when we bring it to the table.” Nero’s Restaurant, with its extraordinary selection of superior steaks, caters to the meat lover in all of us.
N9NE Steakhouse, inside The Palms Hotel, has been a “hot spot” for locals and tourists alike since it opened its doors in November 2001. This modern and highly popular steakhouse offers a delicious menu of Chicago-style steaks that reflects the culinary talents of Executive Chef Barry Dakake and his team. Chef Barry contributes to the success of his restaurant for two reasons: “Number one is consistency and number two is great leadership both front and back of the house. This comes from our owners. They are the best owners from the city”. It’s a complete package.” I asked Chef Barry about preparing his steaks. “Our steaks are USDA Prime and wet-aged only. We do not dry-age or marinate them. We season them with salt and pepper and grill them in 600 degree ovens. Our signature steak is the pepper seared bone-in. in double rib eye. It’s delicious.” I asked him about the new trends with his menu. “We are ‘intimate’ with our customers; we always want to know what they like. Lately we have been featuring a 16 oz. The bone gives it flavor. It’s been very popular with our clientele.” I also spoke with chef Michael Kornick, who opened the first N9NE restaurant in Chicago in April 2000. “Steakhouses are a big draw for people looking for impulse and pleasure food. . People see the value of a good steak and N9NE offers a great steak with the best ingredients. We have a great reputation in the city because we have a commitment to quality.”