The best steakhouses in Las Vegas

Wolfgang Puck, the man responsible for revolutionizing Las Vegas visitors’ eating expectations (with Spago), opened this classic steakhouse in the Palazzo in 2008. Since then, Cut has demonstrated that it’s a slice above many other steak joints. For one thing, that’s practically all you find here: meat, meat and more glorious meat. Go for the 100 percent pure Japanese Wagyu if you can, but rest assured there are no bad choices here, only splendid steaks grilled over wood and charcoal and finished under a 1,200-degree broiler. Complete your meal with one of the dozen side-dish options, a topper or sauces like wasabi-yuzu kosho butter or brightly herbal chimichurri.

The selection of meats (grass-fed veal, lamb shank, filet mignon, braised short ribs) is impressive, but the sides and the quiet invention shown in the kitchen distinguish Tom Colicchio’s Craftsteak from more run-of-the-mill casino steakhouses. Ingredients come from small family farms and other below-the-radar sources, and you can tell, particularly when it comes to the splurgy Japanese A5 Kobe, which will set you back a cool $260 for the eight-ounce filet. It’s all served in an elegant, if slightly noisy, atmosphere.

Prime indeed. In fact, one could go further: first class, superior and pre-eminent pretty much sum up Jean-Georges Vongerichten’s steakhouse, where the elegant setting comes with a perfect view of the Bellagio fountains. There’s magic on the plate, too: steaks are the highlights, but don’t overlook the parmesan-crusted chicken, seared ahi tuna or selection of seven potato-based sides. And start with the bacon-wrapped shrimp. You can thank us later.