If you’ve got a special event to celebrate, or some important clients to impress, you’re never going to go wrong by choosing a classic steakhouse. While it’s not so hard to cook a good steak at home, at a steakhouse you’ll get all the pomp and circumstance of table side service, a sommelier to help choose the perfect bottle of wine, and of course there are the famous steakhouse sides. For the uninitiated, however, we know that a steakhouse menu can be a little intimidating, so Daily Meal asked Executive Chef Daniel Ontiveros of Carversteak in Las Vegas what you need to know before ordering a cut of beef. The most important difference between the long list of steaks, he said, is the aging.
“For someone who has not been to a steakhouse, they should know the basic difference between dry aged (storing beef in a controlled environment for weeks or months to improve its flavor and texture), wet aged (vacuum-sealed and aged in the refrigerator to tenderize the meat and enhance its flavor) and non-aged,” says Ontiveros. Non-aged steak is fresh meat cooked shortly after it has been cut and cleaned. Not only will these categories determine the price (dry aged is most expensive, and non-aged is the least), but they also have a major impact on the flavor.
Know the difference between the cuts themselves
Once you’ve decided what type of beef aging you’d prefer, the second most important choice at a steakhouse is the cut of meat itself. Chef Daniel Ontiveros says that it’s a good idea to know at least a few basic steak cuts before you sit down to dinner, like filet mignon, striploin or New York strip, bone-in filet, and Kansas City or bone-in New York steaks. Each piece has its own particular flavors and textures, which, depending on their fat content, dictate how they are aged. Fattier cuts like ribeye, for instance, are better for dry aging while lean cuts like flat iron and filet mignon are better suited for wet aging.
If you’re very new to the steakhouse experience, it’s also nice to know which steaks have bones so that you’re not surprised when a dramatic bone-in steak arrives at the table. While steakhouse chefs do have a lot of secrets up their sleeves, usually the menu will note the steaks that are served on the bone, though it never hurts to be prepared by reading up on every cut of steak you need to know before you head out to dinner. If you’re really stumped, however, don’t be afraid to ask your server for some pointers — they’re trained to know everything about each steak on the menu so that they can help you find exactly the right cut for your first steakhouse dinner.
Your guide to special dinner affairs and limited-time menus.
Las Vegas restaurants are unparalleled when it comes to putting together special dinners and menus that might highlight a spirit, a wine, or even a style of cooking. To keep those events on your radar, here is a running list of special events and menus, updated as frequently as the occasions pop up. As always, call or click on the link to make a reservation and for more specific details.
Carversteak
In celebration of Carrie Underwood’s return to Resorts World Las Vegas this fall, Carversteak announces the launch of its official Carrie Underwood Reflection pre-show menu available every night of her residency (October 16, 18, 19, 23, 25, and 26). The special pre-show menu exclusively features vegan dishes, a nod to the singer’s meat-free lifestyle. Reservations can be made on the Carversteak website or by calling (702) 550-2333.
Flanker Kitchen + Sports Bar
Throughout October, Flanker will offer a special Breast Cancer Awareness Month menu to raise money for the Las Vegas Breast Cancer Warriors. For $35, guests will receive an All Pink Everything mocktail and a Pinktober Smashburger, a wagyu beef cheeseburger on a toasted pink sesame bun. Five dollars from each Breast Cancer Awareness Month combo will benefit the charity.
If you’re looking for a nonstop weekend, Vegas is the move. There are thousands of restaurants, bars, shows, spas, and clubs to choose, so no trip is ever the same. But pace yourself—this trip is a marathon, not a sprint!
Day 2
Flanker Kitchen + Sports Bar
Located at Mandalay Bay, start the day with brunch done right. The made-to-order tableside Bloody Mary experience is a must. Mix and match Bloody Mary’s and Maria’s while enjoying classic American dishes and sweet brunch items. (And don’t miss the private karaoke room.)
Day 3
Carversteak
Located in Resorts World Las Vegas, this modern, upscale steakhouse takes an elevated spin to classic steakhouse fare. Stand-out dishes include the caviar poppers, lobster en croute, and A-1 wagyu strip loin.
Before the Club
Carversteak
Less than two years old, Carversteak is one of the newest steakhouses to make this list. In addition to its indoor lounge and dining rooms, it boasts two separate patio dining areas, and a patio bar, all overlooking the neon of the Las Vegas Strip. FUN FACT: The restaurant allows you to “choose your weapon,” presenting you with box of high-end steak knives from which you may select a favorite to cut your meal.
Imagine a succulent steak sizzling on the grill or a warm slice of bread crowned with a generous pat of flavored butter. Compound butter is a versatile condiment made by blending thawed butter with herbs, spices, salts, zests, and other elements. The result can elevate dishes, instantly.
For the best homemade compound butter, chef Daniel Ontiveros of Carversteak, an award-winning steakhouse on the Las Vegas Strip, emphasizes the value of proper preparation. Ontiveros recommends softening your butter outside of the fridge for several hours — ideally overnight. “This will help to easily mix in your desired ingredients,” he tells Mashed. When butter is pliable, the components can be integrated way more seamlessly.
To appreciate the true beauty of artisan compound butter, it’s essential to understand the science behind chef Ontiveros’ suggestion. Butter is an emulsion of fat and water. When butter is in a solid, cold state, its fat molecules are tightly packed. Attempting to fold ingredients into cold butter can result in an uneven texture and clumping. On the other hand, when butter is at room temperature, it’s smooth and malleable, allowing for an effortless incorporation without breaking the emulsion.
A spread of easy and delicious compound butters
Once your butter reaches the right consistency, the recipe options are endless. Along with a heaping serving of imagination, you’ll discover plenty of amazing flavored butters you need to make, such as pecan and brown sugar butter, jalapeño lime butter, and strawberry butter.
Compound butter brings an incredible depth to entrees and sides. Mix chopped garlic, rosemary, thyme, and a pinch of sea salt with softened butter for an aromatic paste that pairs well with barbecued meats, roasted vegetables, and freshly baked bread. Consider a bold blend of butter, crumbled blue cheese, minced chives, and a dash of black pepper for a creamy, tangy dressing that melts wonderfully over hot steak. Try whipping up a lemon herb butter for a bright, citrusy option. Softened butter seasoned with lemon zest, parsley, and dill enhances seafood favorites like shrimp and fish. You can even zest up a full chicken with lemon compound butter for a juicier bird.
The good news is that compound butter isn’t reserved for savory fare; it also brings a sweet twist to breakfast and desserts. For example, our whipped honey butter recipe is a delicious topping for toast, biscuits, pancakes, and waffles. Make chocolate compound butter in seconds by stirring butter with cocoa powder, vanilla extract, and powdered sugar. This irresistibly rich concoction tastes divine on croissants, ice cream sundaes, or by the spoonful.
Back in the day, steakhouses never offered dishes that vegetarians, let alone vegans, could indulge in. A few lonely asparagus spears and a plain salad might be all that could be hoped for. Well, that has changed, and as more diners ask for plant-based options, steakhouses have responded with delicious dishes that rival the beef that might be on the plates of their companions.
And although vegan dishes have been available since day one on the menu of Carversteak in Resorts World Las Vegas, recently the restaurant announced a new set of dishes that offer something vegan for every course. “We know that our guests crave diversity in Carversteak’s menu, and this adds a whole new dimension to our offerings,” said Daniel Ontiveros, corporate chef of parent company Carver Road Hospitality, in a recent announcement. And all the dishes are perfect for intermixing with meat dishes for variety.
To begin, try the vegan “calamari,” constructed of king trumpet mushrooms and served with sweet peppers and a tomato-based sauce for dipping. Shishito peppers are favorites for diners due to the sweetness and mild heat in most of them. (You could always hit on a hot one, but that’s the chance you take). Chili flakes, lime and tofu aioli finish it off.
A different take on gazpacho, Carversteak’s features strawberry and tomato with almonds. If you prefer a salad, the market salad features Salanova lettuce, a variety similar to butterhead and baby lettuce that has earned a reputation for being more flavorful than basic butterhead. Green goddess dressing, heirloom tomatoes and fresh basil add even more flavor.
For entrées, get pasta, a chop or grilled eggplant. “These dishes are not only flavorful and perfect for those with specific tastes, but they’re also fun to create,” said Ontiveros. Carversteak’s vegan chop has been available since opening, a marvelously hearty blend of organic grains and legumes that has a very meaty appearance, served with heirloom tomato and chimichurri sauce. Although technically you wouldn’t need Carversteak’s signature offering of a custom steak knife to use during your meal, take it anyway—the knives are beautiful and a wonder to hold. (If you are a knife fan, Carversteak has a private dining room with an amazing collection of specialty knives on display.)
“I love the opportunity to try new things in the kitchen and bring something truly inspired to the dinner table,” said Ontiveros.
Semolina pasta features housemade gemelli in pomodoro sauce and summer squash. The binchotan grilled eggplant introduces you to a tofu and garlic confit purée—binchotan is that super-hard charcoal that burns very cleanly.
And the side dishes here are also amazing—steak fries, roasted mushrooms, roasted broccolini and sautéed spinach.
Desserts here may not necessarily be vegan, but they are mouthwatering. The Baked Nevada captures the essence of baked Alaska, with mixed berry sorbet and coconut lime cake. This wins best in show on looks alone. For a clean finish to the meal, the fruity sorbet trio delivers.
Carversteak
Helmed by award-winning chef Daniel Ontiveros, this 13,500-square-foot dining concept at Resorts World Las Vegas amazes guests with a diverse array of dry-aged steaks and wagyu, a raw bar, and an entirely vegan menu for non-meat eaters. They’ll even let you pick out your steak knife.
Britney Spears is enjoying some down time in Las Vegas.
The pop icon recently visited Carversteak at Resorts World Las Vegas, a source tells PEOPLE.
The insider added that Spears, 42, dined with three friends at the steakhouse, which is often frequented by other A-listers including Carrie Underwood.
“She was interacting with fans and took some photos with them,” says the source.
Patrick Mahomes is honoring his wife, Brittany Mahomes’, accomplishments ahead of Super Bowl LVIII.
The pair was spotted celebrating her Sports Illustrated Swimsuit photoshoot at Las Vegas’s Carversteak restaurant Friday night, just two days before Patrick, 28, takes on the San Francisco 49ers at the 2024 Super Bowl.
“Everyone’s jaws dropped when [Brittany] walked in with her friends,” an eyewitness told People following their surprise appearance.
“And then again when Patrick later walked in to join the party in the private dining room.”
Brittany, 28, gave her Instagram followers a peek of the celebration on her Story Friday night, showing off what appeared to be an espresso martini that had “Congratulations Brittany” written on top.
She also shared a photo of a large steak bone that was decorated with Patrick’s face and his name, plus the Kansas City Chiefs logo.
She shared a video of a few of her smiling friends dancing at the party and some cheerful-looking selfies as well.
Brittany dressed in a black corset top paired with matching flared pants for her celebration. She added a white faux fur coat on top and appeared to be in high spirits.
