Steakhouse
Golden Steer Steakhouse
One of the oldest steakhouses in Las Vegas, open since 1958, with a Rat Pack-era dining room and classic tableside service.
United States · City guide
Casino-resort steakhouses with some of the longest wagyu lists in the country. 28 steakhouses and 10 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
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Steakhouse
One of the oldest steakhouses in Las Vegas, open since 1958, with a Rat Pack-era dining room and classic tableside service.
Steakhouse
Upscale steakhouse at Wynn Las Vegas overlooking the Lake of Dreams, known for certified Japanese Kobe and a 45-day dry-aged porterhouse.
Steakhouse
Jean-Georges Vongerichten's steakhouse at ARIA, offering beef from several countries cooked over a wood-fired grill, including A5 Kobe.
Steakhouse
French-accented, dimly lit steakhouse inside Park MGM, a Las Vegas outpost of the Chicago original.
Steakhouse
José Andrés's meat-focused restaurant, now in a 20,000-square-foot space at The Palazzo, serving wood-fired steaks, wagyu and Spanish dishes.
Steakhouse
Chef Barry S. Dakake's vintage-glam steakhouse in the lower level of Circa, with multiple dining rooms and tableside dishes.
Steakhouse
Steakhouse named for former mayor Oscar Goodman, set in the Plaza's glass dome overlooking Fremont Street.
Steakhouse
Modern steakhouse at Resorts World serving dry-aged American beef from artisan producers alongside certified Japanese Wagyu.
Steakhouse
Off-Strip steakhouse and cocktail bar with a speakeasy feel, known for late hours and classic cocktails.
Steakhouse
Dark-wood fine-dining steakhouse inside the Golden Nugget serving prime beef and seafood.
Steakhouse
Wolfgang Puck's modern, Wagyu-focused steakhouse inside The Palazzo, regularly cited among the best steakhouses in Las Vegas.
Steakhouse
Emeril Lagasse's long-running Venetian steakhouse pairing prime steaks with New Orleans flavors and a deep wine list.
Steakhouse
Jean-Georges Vongerichten's steakhouse at Bellagio, known for its view of the Bellagio fountains.
Steakhouse
Las Vegas outpost of the New York Korean steakhouse, grilling beef tableside with its signature Butcher's Feast.
Steakhouse
Summerlin steakhouse with its own butcher shop downstairs, where diners can also buy dry-aged cuts to cook at home.
Steakhouse
Old-school fine-dining room in the cellar of the Four Queens on Fremont Street, open since 1973, known for tableside salads, roses for guests and classic steaks.
Steakhouse
Gordon Ramsay's steakhouse just off the Paris Las Vegas casino floor, best known for its signature Beef Wellington alongside aged and Wagyu steaks.
Steakhouse
Detroit-born Italian steakhouse at The D on Fremont Street, ageing and butchering its steaks in-house and known for a 32-ounce tomahawk.
Steakhouse
Standalone 1920s-themed speakeasy-style steakhouse opened in July 2024 on the north end of the Strip, serving four styles of prime beef and prohibition-era cocktails.
Steakhouse
Off-Strip steakhouse and cocktail bar from the team behind Herbs & Rye, known for oversized shareable ribeyes, a retro dining room and late-night hours.
Steakhouse
Henderson's flagship steakhouse inside Green Valley Ranch, serving dry-aged USDA Prime cuts, certified Japanese A5 and signature martinis in an upscale lounge setting.
Steakhouse
Las Vegas outpost of the Brooklyn steakhouse brand, serving dry-aged USDA Prime steaks, including its signature porterhouse with Luger sauce, in a classic chophouse…
Steakhouse
High-energy steakhouse and lounge at The Cosmopolitan with a resident DJ, known for its wagyu tomahawk and corn pudding side.
Steakhouse
Las Vegas outpost of the New York steakhouse brand in the Grand Canal Shoppes, serving classic dry-aged prime steaks.
Steakhouse
Michael Mina's contemporary American steakhouse inside Mandalay Bay.
Steakhouse
Locally owned off-Strip steakhouse on Maryland Parkway serving dry-aged cuts and surf and turf with high-energy table service.
Steakhouse
Chef Gina Marinelli's Downtown Summerlin steakhouse with a 28-day dry-aged bistecca, wagyu cuts and an elaborate caviar and raw-bar menu.
Steakhouse
Palms Casino Resort steakhouse wood-grilling dry-aged prime steaks from American ranchers alongside certified Japanese Wagyu.
Cook at home
Butcher & supplier
Family-run butcher shop founded in 2006 selling prime and dry-aged beef, wagyu, Berkshire pork, seafood and exotic game.
Butcher & supplier
Whole-animal butchery selling pasture-raised, dry-aged grass-finished beef, house sausages and CSA boxes.
Butcher & supplier
Long-running northwest butcher shop with a wide range of beef, pork and game plus an on-site barbecue grill.
Butcher & supplier
Specialty butcher opened in 1977 carrying USDA Prime and Kobe beef, farm-raised game and house-ground meat.
Butcher & supplier
Decades-old neighborhood butcher shop near Valley View selling steaks, house sausages, marinated meats and bulk beef packages.
Butcher & supplier
Mediterranean-style butcher shop cutting steaks daily, including USDA Prime, Wagyu and dry-aged beef, plus kabob meats, seafood and grilling supplies.
Butcher & supplier
Butcher counter and deli from chef Marc Marrone and Todd Lunger selling grass-fed, pasture-raised beef from the owners' own regenerative ranches.
Butcher & supplier
Latino-owned carnicería and market whose full-service meat counter offers carne asada, short ribs, prime rib and tomahawk steaks, with meats marinated to order.
Butcher & supplier
Second Featherblade shop, opened in Centennial Hills in October 2025 with the same hand-cut, ethically sourced range as the Summerlin original.
Butcher & supplier
Northwest branch of the local Butcher Block chain, selling Wagyu, tomahawks, game meats, seafood and hot sandwiches.
Local tips
Prime has the most marbling, then Choice, then Select. Grocery stores mostly sell Choice; steakhouses and specialist butchers carry Prime.
Aged 21 to 60 days in a controlled cooler. It loses moisture, concentrates flavor and costs more per pound.
Leaner with a mineral, grassy flavor. Cook it a little less than grain-finished beef.
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