best steakhouse at v/p for a rib eye

if i had too choose one and they can comp , cost isnt a problem ,im making them pay.

suggestion please only if u actualy tried there reasturants ,and yes i eat high end steak all the time,thanks

im leaning towards this place fior rib eye or other cut if suggested but im a rib eye guy
Carnevino or cut
notsure if or what they can comp out right

then ill start my diet

 

Never ate at Carnevino or the Las Vegas Cut, but I did get Cut at Beverly Hills, and I was not impressed. I assume both locations are of similar quality, especially since the Beverly Hills location came first. If that's the case, I'd rather go to Delmonico Steakhouse over Cut.

 

If you like homemade pasta with your steak...go to Carnevino. I love CUT and always get ribeye and their awesome crisp onion rings. I didn't enjoy Delmonicos.

 

Both are good restaurants in my opinion. I don't think you will have a bad meal at either.

 

I'd give the nod to Carnevino. It's probably my favorite steakhouse in LV.

But CUT is good, too. Hard to go wrong with those two.

 

I really enjoyed Carnevino. You could really taste the age in the steak. As an alternative I enjoyed DelMonico's more than Carnevino.

 

I much prefer Delmonico over the other two you mentioned. Bone-in ribeye with potatoes gratin. One of my favorites behind SW.

 

ive had delmonicos ,im from nyc we have the best .so just trying something differnt thanks

 

I've eaten at all 3 (Del, Car, Cut). I've had great meals at all of them. But Carnevino is the only place you can get a dry aged Rib eye. The 90 day was incredible. Have not tried the 180 day or 240 day dry aged steak. Here's a good article that explains the process: http://vegas.eater.com/2014/7/7/6192489/carnevinos-jason-neve-talks-240-day-dry-aged-riserva

 

Carnevino. I've had the 240 day aged. On occasion they have A5 wagyu. On rarer occasions they have Kobe.

 

I think that Delmonico's in NYC is a different company. I've been to Cut and Carnevino, as well as Delmonico in Vegas, not the one in NYC.

If you want to taste a little aging funk then go to Carnevino. If you want to have choices in steaks down to the specifics of the cows diet, then go to Cut. If you like a classic, dark wood, old school vibe then go to Carnevino. If you like light and airy and modern then go to Cut.

 

Honestly, I've eaten at both but not had the ribeye at either.

Both places had amazing sides and great service and I would eat at either again.

If going specifically for Ribeye I'd probably pick Carnevino just to try their signature dry aged.

 

CUT has a bone-in that I really enjoyed, 20 ounces if I remember right so a mighty fine slice of meat. Highly recommended.

 

the Strip House in PH is better then average, not the best but really good and you can comp it.

 

I always order the ribeye at CUT. I prefer it to the fancy cuts.