Best steakhouse?

[mynewhaircut613]

I love N9NE and Nove at the Palms. Either one is great for steak. I love the atmosphere too. I have been to SW and while it was good, the atmosphere was odd, and a lot of old hoity-toity people in there. Emeril's Delmonico would have to be a close follower.

But not considering the atmosphere... which steak did you think tasted better SW or N9NE or Nove??

My party of 10 was at N9NE on Monday, Aug 2nd, and here were our impressions:

The atmosphere at N9NE is excellent, but as far as the steak goes, most of our party was disappointed. I'm not sure if this is just the American way, but we found the steaks to be EXTREMELY salty (I actually would have sent my steak back if everyone hadn't noticed the same salt factor). My fillet was also a little undercooked in the middle (I ordered it medium, and I found it to be very red with a chewier consistency in the middle - at least medium rare), and it could have been trimmed a little better (i.e.: I shouldn't have to deal with any grizzle/fat at all on a fillet). This is a little nit-picky, but for $54, it should be perfect. Now, two guys who didn't order the fillets (they split the 40oz Rib Eye for two), didn't notice the salt as much, although it did have peppercorn sauce on top which may have balanced out the flavor a bit.

Where N9NE does a very excellent job is on the sides and appetizers. On appetizers, we had a couple of "this is the best I have ever tasted moments" (Lobster soup, and Calamari). I tried the calamari and it definitely ranks up there on the "best of" list. Excellent consistency and texture, and they cook it with some jalapeno peppers, which gives it a nice kick. I also tried the "shrooms" (mushroom caps stuffed with crab), and they were delicious.

Sides wise, everything is a la carte (so basically you get your steak, and then add on whatever sides for $11). Most of the sides are good for at least two people (the skinny fries are probably good for 3). I had half of a loaded baked potato which was great and some skinny fries which were decent. Some folks at the other end of the table had mac & cheese which they were very happy with. There are a lot of sides choices, so it would be worth while having a separate thread on "N9NE - best side dishes" .

The only other steak I have had in Vegas, was last year at Outback Steakhouse... which wasn't that great, but I can't remember the steak being anywhere near as salty as N9NE. For this reason, I wouldn't recommend the steak at all, unless you are big fan of salt. However N9NE could still be a nice launching point if you are going to hit some of the clubs at the Palms. Enjoy the atmosphere, the young crowd, and the delicious appetizers.

[NCPat]

I've had excellent steaks at SW int he Wynn and Galleghers at NYNY. We're hitting N9ne at the Palms this Friday.

[LOUDpacmanjones]

I've had excellent steaks at SW int he Wynn and Galleghers at NYNY. We're hitting N9ne at the Palms this Friday.

gallaghers in ny ny was a childhood favorite when dining with family back in the day.

went to boa last time i went..

i want to try sw next time.

[victoorious]

I've tried PRIME @ Bellagio,

scenery is very nice, you can get a table outside with the perfect view of their water show.

Steak on the hand was just decent,

Still my favorite steak house is Mastro's

[LMD]

I've had excellent steaks at SW int he Wynn and Galleghers at NYNY. We're hitting N9ne at the Palms this Friday.

gallaghers in ny ny was a childhood favorite when dining with family back in the day.

went to boa last time i went..

i want to try sw next time.

If the weather isn't too chilly, request for a table outside next to the water to watch the shows. And if it's a special occasion, let them know when you make a reservation, they've always made a note when I've told them it's an anniversary or birthday dinner.

[CAMEL]

I have only been to SW in Las Vegas and for my anniversary in two weeks, I want to try something different.

I'm going to Picasso one night and the other I want to try a steakhouse not SW, SW was great but I want to try something different, not Prime because I'm going to Picasso and the view will be the same so we'll save Prime for another occasion.

I am considering Craftsteak @ MGM and CUT @ Palazzo.
What other steakhouses should I consider?

I'm also trying to eat at 5 or 5:30 and then go to a show, like KA at MGM or jump from Palazzo to Mirage for Love @ 7pm.

Has anyone had the Japanese Wagyu at these restaurants?
Is Wagyu worth it? I saw it's more expensive and suppost to be awesome but it's more money less meat, so I wonder should order a bigger japanese piece or go for the american wagyu, or just have the regular steak.

[LOUDpacmanjones]

I have only been to SW in Las Vegas and for my anniversary in two weeks, I want to try something different.

I'm going to Picasso one night and the other I want to try a steakhouse not SW, SW was great but I want to try something different, not Prime because I'm going to Picasso and the view will be the same so we'll save Prime for another occasion.

I am considering Craftsteak @ MGM and CUT @ Palazzo.
What other steakhouses should I consider?

I'm also trying to eat at 5 or 5:30 and then go to a show, like KA at MGM or jump from Palazzo to Mirage for Love @ 7pm.

Has anyone had the Japanese Wagyu at these restaurants?
Is Wagyu worth it? I saw it's more expensive and suppost to be awesome but it's more money less meat, so I wonder should order a bigger japanese piece or go for the american wagyu, or just have the regular steak.

wagyu is worth it if your a beef enthusiast.


but the dry age steaks at all these steakhouses are prime beef aged atleast over 21 days which already makes it flavorful and tender...your going to have a good steak regardless.

stripsteak(@mandalay bay) i heard stripsteak is AMAZING!
boa(@caesars)
carnevino(@venetian)

[BSM]

I have only been to SW in Las Vegas and for my anniversary in two weeks, I want to try something different.

I'm going to Picasso one night and the other I want to try a steakhouse not SW, SW was great but I want to try something different, not Prime because I'm going to Picasso and the view will be the same so we'll save Prime for another occasion.

I am considering Craftsteak @ MGM and CUT @ Palazzo.
What other steakhouses should I consider?

I'm also trying to eat at 5 or 5:30 and then go to a show, like KA at MGM or jump from Palazzo to Mirage for Love @ 7pm.

Has anyone had the Japanese Wagyu at these restaurants?
Is Wagyu worth it? I saw it's more expensive and suppost to be awesome but it's more money less meat, so I wonder should order a bigger japanese piece or go for the american wagyu, or just have the regular steak.

For that list, you should decide on and make reservations at CUT.

I do Steakhouse reviews all across the country, you can check out my Write-Up of CUT at http://steakyards.com/index.php/2010...-las-vegas-nv/

And for the most part, stay away from the Wagyu (except the Double Porterhouse @ CUT). If you're going to splurge, True Japanese A5 Grade Kobe is the only way to go. It'll cost between $20 to $30 an ounce, but it'll be very much worth it.

Wagyu can't beat a Dry Aged cut of USDA Prime - but they price it more because they like to fake you into thinking you're eating Kobe. Again, if it's under $20 an ounce - you're not.
________
No2 vaporizer

[AK2Vegas]

I have only been to SW in Las Vegas and for my anniversary in two weeks, I want to try something different.

I'm going to Picasso one night and the other I want to try a steakhouse not SW, SW was great but I want to try something different, not Prime because I'm going to Picasso and the view will be the same so we'll save Prime for another occasion.

I am considering Craftsteak @ MGM and CUT @ Palazzo.
What other steakhouses should I consider?

I'm also trying to eat at 5 or 5:30 and then go to a show, like KA at MGM or jump from Palazzo to Mirage for Love @ 7pm.

Has anyone had the Japanese Wagyu at these restaurants?
Is Wagyu worth it? I saw it's more expensive and suppost to be awesome but it's more money less meat, so I wonder should order a bigger japanese piece or go for the american wagyu, or just have the regular steak.

For that list, you should decide on and make reservations at CUT.

I do Steakhouse reviews all across the country, you can check out my Write-Up of CUT at http://steakyards.com/index.php/2010...-las-vegas-nv/

And for the most part, stay away from the Wagyu (except the Double Porterhouse @ CUT). If you're going to splurge, True Japanese A5 Grade Kobe is the only way to go. It'll cost between $20 to $30 an ounce, but it'll be very much worth it.

Wagyu can't beat a Dry Aged cut of USDA Prime - but they price it more because they like to fake you into thinking you're eating Kobe. Again, if it's under $20 an ounce - you're not.

I ate at CUT and it was fantastic. I didn't try the Wagyu, but we did have the Porterhouse and...well...it was some of the best meat I've ever had. Also had the Kobe sashimi...mmmm.

I would recommend Ka also. If you're doing the clubs afterwards you'll need to get from the show to the club quick, cause it'll let out kinda late.

[CAMEL]

Hey BSM, why do you recommend the porterhouse instead of the true japanese wagyu, do you think that CUT's wagyu is not trully japanese but an Australian export? Have you had the Filet Mignon (my favorite cut) at CUT? How does it compare with the porterhouse?

[madscientist]

i'm going to be the voice of dissention because i ate at Cut and Craftsteak and wasn't too pleased by either.

The steak at Craftsteak was only OK, i had the wagyu there, and honestly i couldn't help wanting to ask for steak sauce. i mean, you'd figure they'd serve it with some house sauce or other accompaniments but no, they did not, and i was left wanting. also, i had the tuscan kale and the macaroni and cheese at craftsteak, and the macaroni had a burnt taste and the kale was WAY WAY oversalted, which they tried to explain by saying its the way the juices or whatever reduced in the oven. um, what does that have to do with me? you should tell your chef to not add so much salt before he cooks the damn thing....

ate at Cut this past New Years Eve, and it was also only ok. the steak was much better than at Craftsteak, as were the sides, but this steak was a little bit greasy, if you can believe that. both me and the bf had kobe there, so for the kobe taste it was great but the actual execution of the meat itself was only so so. and if you're paying out the ass for a piece of cow, on a holiday nonetheless, you expect your stuff to be on point. i wouldn't go back to either of these restaurants, i'd try stripsteak or N9ne.

[BSM]

Hey BSM, why do you recommend the porterhouse instead of the true japanese wagyu, do you think that CUT's wagyu is not trully japanese but an Australian export? Have you had the Filet Mignon (my favorite cut) at CUT? How does it compare with the porterhouse?

I would recommend the Porterhouse at CUT because it's a bit of everything - and can be easily shared for two people (unless one of those people is me, I usually try any "For Two" cut for myself). It is Wagyu but it's regionally sourced from Snake River Farms, Idaho (There is a Prime Variant of the Porterhouse for Two as well). With the Porter, I always look at it for what it is - a Bone-In Strip Steak on one side, and a Bone-In Filet on the other. IMHO, you can't go wrong.

One of our guests during my review had the Prime Illinois Corn Fed Bone-In Filet (16oz), another had the Petite (8oz.), both were excellent.
________
Amateur hardcore

[BSM]

i'm going to be the voice of dissention because i ate at Cut and Craftsteak and wasn't too pleased by either.

The steak at Craftsteak was only OK, i had the wagyu there, and honestly i couldn't help wanting to ask for steak sauce. i mean, you'd figure they'd serve it with some house sauce or other accompaniments but no, they did not, and i was left wanting. also, i had the tuscan kale and the macaroni and cheese at craftsteak, and the macaroni had a burnt taste and the kale was WAY WAY oversalted, which they tried to explain by saying its the way the juices or whatever reduced in the oven. um, what does that have to do with me? you should tell your chef to not add so much salt before he cooks the damn thing....

ate at Cut this past New Years Eve, and it was also only ok. the steak was much better than at Craftsteak, as were the sides, but this steak was a little bit greasy, if you can believe that. both me and the bf had kobe there, so for the kobe taste it was great but the actual execution of the meat itself was only so so. and if you're paying out the ass for a piece of cow, on a holiday nonetheless, you expect your stuff to be on point. i wouldn't go back to either of these restaurants, i'd try stripsteak or N9ne.

You lost me at Steak Sauce.

Just curious why you would want any sort of "steak sauce" or "house sauce" on any High Grade cut of steak?
________
BLONDE SWEDISH

[NyceGuy]

We need Addrian to chime in here and give advice. She knows a lot about the restaurants on the strip.

[madscientist]

i'm going to be the voice of dissention because i ate at Cut and Craftsteak and wasn't too pleased by either.

The steak at Craftsteak was only OK, i had the wagyu there, and honestly i couldn't help wanting to ask for steak sauce. i mean, you'd figure they'd serve it with some house sauce or other accompaniments but no, they did not, and i was left wanting. also, i had the tuscan kale and the macaroni and cheese at craftsteak, and the macaroni had a burnt taste and the kale was WAY WAY oversalted, which they tried to explain by saying its the way the juices or whatever reduced in the oven. um, what does that have to do with me? you should tell your chef to not add so much salt before he cooks the damn thing....

ate at Cut this past New Years Eve, and it was also only ok. the steak was much better than at Craftsteak, as were the sides, but this steak was a little bit greasy, if you can believe that. both me and the bf had kobe there, so for the kobe taste it was great but the actual execution of the meat itself was only so so. and if you're paying out the ass for a piece of cow, on a holiday nonetheless, you expect your stuff to be on point. i wouldn't go back to either of these restaurants, i'd try stripsteak or N9ne.

You lost me at Steak Sauce.

Just curious why you would want any sort of "steak sauce" or "house sauce" on any High Grade cut of steak?

that's exactly my point - it shouldn't have NEEDED anything, but it definitely was missing something. i don't normally use sauce on any steak