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A Cut Above
“A steak is a steak,” said the
carnivore who’d never sampled a
three-figure slab of imported
Japanese wagyu. however, in
Las Vegas, no two steaks are
created equal. There’s a cut for
every palate and every price
point—it’s all a matter of taste
and budget. Don’t tread on my
meat, and I won’t tread on yours
... t hough I will ask for a bite.
DINING
Go now: Barry’s Downtown
Prime at Circa Barry is a
legend in the Las Vegas steak
scene. Back in the aughts, he was
the mastermind behind the
iconic meals at N9NE Steakhouse
in the Palms. A few years ago, he
packed up his rib cap and
opened his own place
Downtown. Whether you’re into
wet-aged, dry-aged, or American
wagyu, you can’t go wrong. Dare
to skip the steak altogether? Go
classic with a Garbage Salad or
Barry’s Burger.
barrysdowntownprime.com
Go now: Four Sixes Ranch
Steakhouse at Wynn If you’re
a Yellowstone fan, this is your
chance to live the Dutton dream.
Created by Yellowstone’s own
Taylor Sheridan, this
steakhouse features cuts from
his Four Sixes Ranch and other
Texas-inspired fare—including a
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caviar-topped tater tot and
chicken tender dish that’s pure
Lone Star luxe. It’s a pop-up, so
if you can snag a reservation, do
it now. wynnlasvegas.com
Go now: Joel’s Chophouse at
Ahern Hotel At Joel’s
Chophouse, enjoy a classic
steakhouse menu with lots of
surf to match the turf. Cuts of
beef, including the domestic
30-day dry-aged bone-in ribeye,
bone-in filet mignon, and prime
New York strip, are seared to
perfection and seasoned with
garlic, fresh herbs, and
Himalayan salt. Each steak is
then basted with aromatic
wagyu beef tallow and finished
with a sprinkle of flaky sea salt
and red wine bordelaise.
ahernhotel.com
Book for your next trip:
Golden Steer This is, without
question, the hardest reservation
to score in town, thanks to its
irresistible old Vegas charm and
a social media presence
dominated by mega-lobsters
lounging in pools of butter. Book
now and, by September, you
could be feasting on a tableside
Caesar, Shorthorn New York
strip, and a perfectly twice-baked
potato. goldensteer.com
—Melinda Sheckells
