The Real Best Steakhouses in Las Vegas: Strip Icons, Downtown Classics, and Late-Night Locals

You can spend three figures on a steak here without trying, but the trick in Las Vegas is knowing exactly what that buys you. On the Strip, a ribeye often starts near a hundred before you add a side. Off-Strip, you can still find a serious cut for half that, provided you understand portions and policies. This guide lays out what the city's top rooms actually charge, when they're open, and the small rules that separate an "okay" steak night from the one you came to Vegas for.

Strip heavy hitters and what you really pay

At SW Steakhouse inside Wynn Las Vegas (3131 S Las Vegas Blvd), the menu posts a boneless ribeye 18 oz for $104, a dry-aged porterhouse 40 oz for $242, and sides that mostly live in the low 20s, like Parmesan creamed spinach $21 and potato purée $21. Japanese A5 appears with a 4 oz minimum at $300, with additional ounces priced separately, and the kitchen sells sauce add-ons like béarnaise $5 and peppercorn $5. SW serves nightly from 5:30 pm to 10 pm most days and to 11 pm Friday-Saturday, so plan your show or nightcap accordingly.

CUT by Wolfgang Puck in The Palazzo at The Venetian is where the price ceiling is transparent on paper. The dinner menu lists a porterhouse 32 oz for $225, a Prime filet 8 oz for $85, and a bone-in New York 20 oz for $105. The Wagyu page is explicit: a "True Kobe" ribeye 6 oz for $375 from Hyogo Prefecture, plus American Wagyu steaks from Snake River Farms that start around the low hundreds. The house sells a sliced sirloin sampler, "A Tasting of New York," for $175 that combines Japanese, American, and USDA Prime in one plate. Sauces are $6 apiece, and sides run $15-$25 for items like Yukon Gold potato purée and creamed spinach. CUT also runs a bar program called Rough Cuts in the lounge, which is an easier seat if the dining room is booked.

Gordon Ramsay Steak at Paris Las Vegas plays a different game. The page to look at is the current tasting: $199.99 per person, with an optional $89.99 wine pairing. The third course is a Land & Sea Beef Wellington, and there is a black truffle supplement $39.99. You are paying for the signature here and the showmanship of the cut trolley and plating. If you want to know the total before you sit down, the tasting menu is more predictable than ordering à la carte and discovering sides are extra.

With Bazaar Meat by José Andrés, recently relocated to The Palazzo at The Venetian (3325 S Las Vegas Blvd), the menu reads like a butcher's lineup and, critically, includes prices for the fire-pit cuts by weight. The house "Big Guys, cooked José's way 46 °C" include "Vaca Vieja" 8-10 year-old Black Angus at $90 per lb and Wagyu/Black Angus at $115 per lb, along with a tasting portion 10 oz for $64. Elsewhere on the same card, you'll see a quarter suckling pig for $180, a caviar cone $22, and a jamón program that prices Cinco Jotas at $45 per ounce. It is a great room if you want to calibrate cost to cut and weight, rather than just ordering a generic "ribeye."

Price-wise, these Strip stalwarts do not hide the ball. Most publish current numbers online, and you should expect to land between $85 and $125 for a single Prime steak before sides, rising fast with Wagyu. Your play is deciding whether you want the best USDA Prime the resort can source, or to jump into a Wagyu flight or a package that locks in the spend from the start.

How much does a ribeye actually cost on the Strip vs off-Strip?

Start with the same cut and watch the math change. At SW, the boneless ribeye 18 oz is $104. CUT's bone-in rib chop 20 oz is $105, and American Wagyu eye of rib eye is 9 oz for $105 if you want a richer texture for similar spend but less meat by weight. Over at Bazaar Meat, the rib steak pricing depends on the category and pounds you order, so a pound of Akaushi listed on the big-cuts page can run into the low hundreds quickly.

Move off-Strip and downtown. At Golden Steer Steakhouse just west of the Strip at 308 W Sahara Ave, the bone-in rib eye 24 oz is $112. The Shorthorn New York cut is 16 oz for $81, and a petite filet is 8 oz for $76. Dinners for two appear as separate entries, like a 45 oz tomahawk for $295 that includes soup or salad and two sides, which changes the value equation if you were going to share anyway. Golden Steer opens daily at 4:30 pm with a last seating at 9:45 pm.

Downtown at the Plaza, Oscar's Steakhouse prices a 24 oz bone-in rib eye for $89, a 40 oz dry-aged porterhouse for $175, and keeps its sides at $15 each for standbys like creamed spinach, baked potato, and asparagus. That dining room sits in the Plaza's glass dome over Fremont Street, which is the kind of specific Vegas setting you cannot replicate on the Strip.

Now look at value houses. Echo & Rig in Tivoli Village (Summerlin) lists a Creekstone ribeye for $46 and a Prime New York strip at $44 on its dinner menu, with butcher cuts like bavette and zabuton in the $35-$48 band. Portions here are intentionally leaner than the 20-24 oz behemoths you see on the Strip, and the kitchen cooks over white oak for a different style of char. It is also one of the few steakhouses with a full-service butcher shop on site and posted hours for early dining: lunch from 11 am to 4 pm Mon-Fri, dinner from 4 pm, and a bar "Happiest Hour" 3-6 pm Mon-Fri in the lounge.

Finally, factor in late-night. Herbs & Rye on West Sahara is open Monday-Saturday 5 pm to 3 am and marks discounted items right on its menu with two stars. The ribeye 16 oz appears as 78 | 46, the New York strip 12 oz as 56 | 29, and an 8 oz filet as 64 | 35. The lower figure is the discounted price during the restaurant's designated deal window, which the menu denotes with that double-star. If you want a steak after midnight that does not feel like an afterthought, this is the play that locals use.

Downtown steak when you're staying on Fremont

Barry's Downtown Prime inside Circa (8 Fremont St) is a proper big-night room with a menu and beverage program that publishes real numbers. The steak list splits wet-aged and dry-aged, which helps you shop by texture and flavor. You will find an 8 oz wet-aged filet for $72, a 14 oz dry-aged boneless ribeye for $92, and a 46 oz Mishima Reserve Tomahawk for $299. Sides start at $15 for George Maloof's creamed corn and run up to a whole Maine lobster mac and cheese at $49. Barry's also states a corkage policy: $50 per 750 ml bottle for wines not on its list, with a two-bottle table maximum.

Two blocks away in the Plaza dome, Oscar's Steakhouse leans classic. A wedge salad is $16, shrimp cocktail $28, and the steak grid is cleanly labeled: Joey C's 8 oz filet for $71, Bobby G's 14 oz New York strip for $71, and a 24 oz bone-in rib eye for $89. There is a 5 oz Japanese A5 strip listed at market price, and you can "Oscar" any steak for $28 if you want crab, asparagus, and béarnaise on top. If you prefer to keep the check cooler, skip the market-price lobster tail and pair a sub-$20 side with a dry-aged Kansas City strip for under a hundred in meat and starch.

These two downtown rooms are a good A/B test. Barry's reads modern-wagyu tomahawk, vegan mains, a dessert list with a baked Alaska at $36-while Oscar's is the red-leather version with a steakhouse wedge and a porterhouse big enough for two. Both publish prices and both are dine-like-a-local choices if your hotel is on Fremont.

Where can you eat steak after midnight?

Las Vegas used to be flush with 24-hour prime rib plates. Today, most elite rooms shut the book at ten. The late-night steak culture survives off-Strip. Herbs & Rye is open until 3 am Monday-Saturday, its menu clearly marks the items that drop to a second, lower price in its discount window, and it sells add-ons like Oscar style for $20 or a blue cheese crust for $6. You can sit at the bar and drink through the classic-cocktail list while eating a 16 oz ribeye at its lower, posted price if you make the window. That is not a rumor-it is printed on the restaurant's own menu as dual prices for the starred items.

If you prefer to eat earlier but still at a discount, Echo & Rig runs a weekday "Happiest Hour" from 3-6 pm in its lounge at Tivoli Village, and dinner service runs as late as 11 pm on Friday and Saturday. This is not a late-night bar menu; the dinner card is already priced well below Strip levels and the butcher shop downstairs keeps the cuts moving. You are trading neon for neighborhood and that is why the check is lower.

Old-school Vegas with tuxedo service

Golden Steer Steakhouse has been seating Las Vegas since 1958 at 308 W Sahara Ave, a quick ride from the Strip. The lighting is low, the booths are named, and the tableside Caesar still anchors the ritual. The steak page reads like a time capsule with current numbers: a petite filet 8 oz $76, a filet 12 oz $98, a Shorthorn New York 16 oz $81, and a bone-in rib eye 24 oz $112. If you are dining with a partner who loves the show, the 45 oz tomahawk for $295 is structured for two and includes soup or salad and two sides, which simplifies ordering in a room where everything else is à la carte.

There are also house rules that matter in Vegas. Golden Steer opens at 4:30 pm daily and takes a last seating at 9:45 pm. The dress code is smart casual with closed-toe shoes for men, and children under five are not permitted. Corkage is allowed within limits: $75 per standard bottle for wines not on the list, two bottles per table. If you want a specific red-leather booth, ask, but understand it is a request, not a reservation type. These are the practical details that keep your evening on rails.

Side-by-side: price signals, hours, and quirks

Quick takeaways for booking smart

• Plan dinner times. SW posts 5:30-10 pm most nights and to 11 pm on weekends, while Golden Steer opens at 4:30 pm with a 9:45 pm last seating. If you want after-midnight steak, that is Herbs & Rye territory.
• Decide à la carte versus fixed. A tasting at $199.99 at Gordon Ramsay Steak fixes your total, while CUT and SW let you build the exact steak and sides you want with clearly posted prices.
• Use weight to predict cost. At Bazaar Meat, a $90/lb "Vaca Vieja" rib steak gives you a precise dollar-per-ounce path. At CUT, the 6 oz Kobe $375 entry is the clean read.
• Downtown stretches the dollar. Oscar's posts a 24 oz bone-in rib eye at $89, and Barry's clearly marks its $299 tomahawk and a $50 corkage policy so you can plan the beverage spend.
• Mind the fine print. Golden Steer enforces smart-casual attire and does not seat children under 5. CUT and SW both sell sauces, truffle butters, and add-ons that add up fast; read the menu line by line.
• Value cuts are about portion and place. Echo & Rig lists ribeye at $46 because it sells leaner butcher cuts and cooks over wood in a neighborhood setting, not a megaresort. Match your appetite and scene to your budget.

Reader Q&A

Is there anywhere on the Strip where I can control the spend without guessing on sides?

Yes. Gordon Ramsay Steak posts a current tasting at $199.99 per person with a defined sequence that includes the Land & Sea Beef Wellington. You know the check before you order, and you can add the $89.99 pairing or the $39.99 truffle supplement if you want to splurge. SW and CUT list à la carte prices online, but you will add sides there to complete the plate.

Where can I find late-night steak that is not an afterthought?

Herbs & Rye is open until 3 am Monday-Saturday and prints dual prices for its items right on the menu, like ribeye 16 oz 78 | 46. Echo & Rig is another value option but closes earlier, with dinner running to 11 pm on weekends and a weekday lounge deal window from 3-6 pm.

Which Vegas steakhouse still does a classic tableside Caesar salad?

Golden Steer keeps the tradition alive. It is a 1958 room at 308 W Sahara Ave that still leans into the ceremony, including tableside Caesar and old-school service. The steak page lists current prices like the bone-in rib eye 24 oz for $112, and the room opens at 4:30 pm nightly.

I want to try Japanese Wagyu. Where should I go?

On the Strip, SW sells A5 with a 4 oz minimum at $300, and CUT lists a "True Kobe" ribeye 6 oz for $375. If you want to steer by weight rather than a fixed steak size, Bazaar Meat prices Wagyu by the ounce and by the pound on its main card, with a labeled tasting portion for $64.

If you want a single litmus test, decide whether you want the resort experience or the steak itself to carry the night. For the former, reserve SW or CUT and budget for sides. For the latter, reserve Golden Steer for the ritual, or Echo & Rig or Herbs & Rye for pure steak value, then spend the difference on a bottle that actually makes you smile.

Published: September 25, 2026 · Reviewed by the Hey Las Vegas editorial team