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What is your preferred cut of steak, and where?

Discussion in 'Restaurants & Buffets' started by Mistaspakles, Nov 14, 2019.

  1. Mistaspakles

    Mistaspakles Low-Roller

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    Curious on people favorite cut of steak, and where they liked it best. I'm sure there will be a lot of filet/rib-eye choices, but am interested in what others' preferences are.
     
  2. smartone

    smartone VIP Whale

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    D5204989-7CBF-47DA-A9F9-4A5E07B906AD.jpeg Bone-in prime rib-eye for me. I particularly liked the Tomahawk steak at the old 35Steaks & Martinis at the Hard Rock.
     
    Last edited: Nov 14, 2019
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  3. mrstealth

    mrstealth VIP Whale

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    Bone in Rib Eye - BLT Steak at Bally's. For me, the fat gives it more juiciness and flavor than a tenderloin/filet mignon.

    I have also heard great things about the "Old Homestead" at Caesars Rib Eye as well.

    If your looking for a pretty good steak on the cheap, Ellis Island.
     
  4. DaiLun

    DaiLun R.C., L.C., and A.A.N.G.

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    16 oz. bone-in filet mignon at Bavette's (1st choice), or Old Homestead (second choice)
    Bavette's
    [​IMG]
    Old Homestead
    [​IMG]
    [​IMG]


    None of that A5 Wagyu s**t for me! When I go over to Osaka next year or Macau in a couple of weeks I may try it just to see what all the hub-bub is about, but I'm told that it is so rich that you can't eat more than 2 or 4 oz.`
     
    Last edited: Nov 14, 2019
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  5. sigsev

    sigsev Low-Roller

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    Depends on my mood actually, but hangar is my favourite cut. Its hard to find in restaurants, until recently Bouchon in Vegas had it on their brunch menu, but I haven't seen it there in a while.
     
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  6. SMG

    SMG High-Roller

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    I'm not sure why, but I haven't dined at very many steakhouses in Vegas. Maybe it's because, I can get good steaks here at home anytime that I want. Although, I did splurge a couple of times and dined at Wolfgang Puck's CUT with a friend when his restaurant at the Palazzo first opened. I tend to prefer a good bone-in Ribeye or sometimes a Filet Mignon. I also never tried the genuine Wagyu steaks from Japan, but did have the American Wagyu Ribeye at CUT's which was pretty good.
     
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  7. dmr

    dmr Registered Abuser

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    Filet Mignon, almost any place that does it right.
     
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  8. DaiLun

    DaiLun R.C., L.C., and A.A.N.G.

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    BLT does a "mean" filet mignon!!
    [​IMG]
     
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  9. bu$hman

    bu$hman Guppie trying to become a whale

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    Bone-in Ribeye (V&A's at GN) and Hanger Steak (only had it at Mon Ami Gabi). Really, though, who can't say "No" to a tasty steak?
     
  10. iamsomedude

    iamsomedude Low-Roller

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    Depends on the situation for me:
    • Chili-Rubbed Ribeye: SW Steakhouse/Lakeside
    • American Wagyu Rib Cap: GR Steak
    • Aspen Farm Grilled Skirt Steak: Border Grill
     
  11. ken2v

    ken2v Wish I was in Bend

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    For me the sweet spot is a strip loin. It bridges the divide between the "extremes" of rib steak and tenderloin. But I also don't eat a lot of steak when going out for dinner, mostly because we have such good supplies locally and while it's easy to fuck it up at home, you can also do it just-so right.

    However, I'm not going to say no to bavette or a tomahawk, etc.
     
  12. 93 Octane

    93 Octane Chief bottle washer

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    For whatever reason the texture of beef fat is a no go so it's all filets, hangar and skirt for this guy
     
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  13. vegasvp

    vegasvp Low-Roller

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    KC Strip from Creekstone Farms
     
  14. pressitagain

    pressitagain High-Roller

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    Bone in rib-eye at Bavette’s or Stripsteak for me. Along with some garlic mashed potato’s and maybe some king crab legs.
     
  15. FYMYAWF

    FYMYAWF It's not a bender, it's a lifestyle.

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    Filet Mignon, center cut, always and forever. I like my steak lean and gristle/fat free and ordering a filet is the best option to have it come out to you that way.

    Best I've had in town: Delmonico, STK, Gallagher's and surprisingly Joe's in the Forum Shops.
     
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  16. Multifarious5

    Multifarious5 VIP Whale

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    I feel like such an amateur on this thread, as I'm too cheap to do steak house steak (instead, I do it at home), but I LOVEEEEEE steak.

    A thick porterhouse is my cut of choice. A blend of the tender, "melt in your mouth" filet, yet also includes the NY strip side, which satisfies my cave-gal carnivore cravings, where I have some some texture.

    Medium rare to rare please.
     
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  17. ardee

    ardee It's only money.

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    .........................................

    Come with me sometime for a tableside prepared porterhouse at Delmonico, @Multifarious5 .
    Delicious, and enough to feed four. At least. :feedme:
    You and our other halves. ;) With some see-through bloody marys. :cheers:
     
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  18. Multifarious5

    Multifarious5 VIP Whale

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    Oh my BFF of eggs benedicts and bloody Mary's.... if we are ever in Vegas at the same time, it's on.

    I know you know your food. The only thing better than the food would be the company! :blowkiss:
     
    Down the Rabbit Hole, yet again...love Cosmo!
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  19. Don the Dentist

    Don the Dentist LV resident

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    Have to agree. Usually I finish the filet portion at the restaurant and take home the NY strip portion.
    The next day I saute some onions and mushrooms, slice up the meat and throw it into the skillet, just for a quick minute or two. Don't want to overcook the steak.
     
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  20. ken2v

    ken2v Wish I was in Bend

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    The where in Vegas for us is moveable. We're free agents so we move across the food field, and long have. We've hit a good number of the steakeries in town -- with of course some repeat visits -- as not being bound to a specific hotel, part of town or rewards system gives us that flexibility. Standout locales include Charlie Palmer, Delmonico, Craftsteak. and SC Prime. There are others, too. After our recent visit I'd not go back to Circus Circus and after several simply lousy performances we've long shunned Gallagher's.