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Where to go for a top-notch steak in Vegas, NEED HELP PLEASE!!


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Where to go for a top-notch steak in Vegas, NEED HELP PLEASE!!

jlliu01 | Oct 4, 2010 08:42 PM

Hello fellow CHers, I have been reading tons of posts and checking out tons of menus, and I am starting to feel extremely overwhelmed!!! Going to Vegas in a few days, really want to go to an amazing steakhouse. Sure, I've been to the usual suspects elsewhere: Morton's, The Palms, Smith & Wollensky, blah blah blah. Don't get me wrong, I like 'em all cuz I always appreciate a good piece of meat. Most outstanding steak I've had to date was at David Burke's Primehouse in Chicago where I had a 40 day dry-aged bone-in ribeye. And I've been several times to Prime 112 in Miami where they offer Japanese A5 Kobe filet, and are nice enough to let one order it at a minimum serving of 2oz.. It's to die for. So I'd like to have something to knock my socks off in Vegas. I am curious about how the American version of Wagyu/Kobe stacks up to the Japanese stuff. I am also very curious about the dry-aged BBL beef at Carnevino. So I've narrowed it down to the following:


I would like to take good sides/apps and desserts into account... it's always nice to start and end a meal with good tidbits, but primarily I would like to focus on the steak. Any votes/suggestions would be greatly appreciated, and if you wouldn't mind divulging your vote for both restaurant and which steak to order, that would be awesome. And I'm only doing ONE steakhouse while I'm in Vegas, so I want to choose wisely.

Also, I know I'm going to have to go into hock to afford this meal, but I'd like to have some sort of idea of how much it will cost. I can only find pricing online for CUT. Stripsteak lists their Japanese A5 steaks at "MP" and I can't find any pricing at all for Craftsteak. Anyone have any helpful info on this? Also, does Carnevino offer steaks that aren't listed on their online menu? I thought I read somewhere in one of the millions of posts I've read that they have steaks dry-aged for an extremely long time. And do you have to be "in with the chef" at CUT to order the "chef's tasting menu?" And what about this "butter-poached" steak at Stripsteak?

You see how I'm going crazy with this? PLEASE HELP, and thanks in advance!

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