Vegas is known for many things. It’s the city that never sleeps, a haven for entertainment, a hotbed for high stakes gambling, and a melting pot of spectacular performances. But if you’ve not considered it a gastronomic oasis, you’re seriously missing out, especially when it comes to the city’s selection of prime steak offerings. Today, we delve into the tantalizing, meaty world of Tomahawk steaks in Las Vegas.
The Allure of the Tomahawk Steak
Before we venture into the heart of Las Vegas, let’s first understand what makes the Tomahawk steak a sought-after delicacy. The Tomahawk, named for its uncanny resemblance to a single-handed axe, is essentially a ribeye steak with the full rib bone left intact. The large, Frenched bone extends 6 to 8 inches beyond the meat, providing a dramatic presentation worthy of any Vegas show.
But the appeal is not solely in its presentation. The Tomahawk is often marbled with a generous amount of fat which, when cooked, melts into the meat, making it incredibly tender and flavorful. With usually 30-45 ounces of beef, it’s an indulgence designed to be shared.
SW Steakhouse at Wynn
Let’s start our culinary tour at the acclaimed SW Steakhouse at Wynn. The ambiance here is as spectacular as their food, with a lovely view of the Lake of Dreams. Their 42-ounce, USDA Prime dry-aged Tomahawk is a star on the menu. Beautifully cooked over charcoal and wood, this dish oozes with intense, smoky flavor that is simply out of this world. With an excellent balance of tenderness and flavor, the Tomahawk here has raised the steak (pun intended) for all of Las Vegas.
Gordon Ramsay Steak at Paris Las Vegas
Next, we turn our attention to the world-renowned Gordon Ramsay Steak at Paris Las Vegas. Here, the beef is hand-selected by Pat LaFrieda Meat Purveyors and dry-aged for a minimum of 28 days. The result is the spectacular 32-ounce Royal Long-Bone Chop, which is an absolute showstopper. The steak is brought out on a special trolley, flambeed tableside to add an extra dash of theatrics to your dining experience. With Ramsay’s signature perfection, this steak has a fantastic crust and an impeccably tender inside, making it a must-try.
Jean Georges Steakhouse at ARIA
Jean Georges Steakhouse at ARIA offers a chic, modern ambiance to enjoy your steak in. Their 32-ounce, dry-aged, bone-in Tomahawk steak is famous for its rich, buttery flavor and extreme tenderness. Sourced from premium Black Angus beef, it’s cooked to perfection in a high-heat broiler, providing a crispy crust that seals in the juices and flavors. Pair it with their world-class wine selection, and you’ve got a meal fit for a king.
CUT by Wolfgang Puck at The Palazzo
CUT, Wolfgang Puck’s first offshoot of his Beverly Hills steakhouse, is an excellent destination for steak enthusiasts. The menu boasts an impressive selection of beef, including USDA Prime, Nebraska Corn-Fed, 35-day Dry-Aged, and Japanese Wagyu. But their standout is the 32-ounce, bone-in ribeye steak – a close cousin to the Tomahawk, served with a selection of house-made sauces. The steak is succulent, tender, and seasoned just right, making every bite a culinary delight.
Bazaar Meat by José Andrés at Sahara
Lastly, we visit Bazaar Meat by José Andrés at Sahara, an homage to all things meat. The unique interpretation of the Tomahawk here is the “Vaca Vieja,” a rib steak from an older, mature cow, served in a traditional Spanish style. The steak, aged for more than 40 days, is tender, robust, and packed with flavor. It’s a steak experience that is unique and memorable, much like the city it’s found in.
A trip to Las Vegas is always an adventure. Whether you’re there for the entertainment, the thrill of the casinos, or the gastronomic delights, it never disappoints. If you’re a steak lover, the Tomahawk steaks offered by the city’s leading steakhouses are nothing short of extraordinary. These experiences are a testament to Las Vegas’ thriving culinary scene, where the showmanship of the city and the reverence for high-quality food blend into a perfect dining experience. After all, Vegas is nothing if not extravagant. And the same could be said for a good Tomahawk steak.
