Vegas's defining cut: a New York strip, dry-aged and seared at one of the Strip steakhouses (Bavette's, SW, Carversteak, Delmonico), plated bone-in or boneless with bordelaise on the side.
The strip steak takes its name from New York's Strip District but became the canonical Las Vegas plate after the 1990s steakhouse boom. Steve Wynn's Bellagio opened in 1998 with a 200-seat steakhouse; Smith and Wollensky followed at the Venetian. By 2005 Bobby Flay, Charlie Palmer, Bradley Ogden and Wolfgang Puck all ran prime steakhouses on the Strip. The Vegas cut is typically dry-aged 28 to 45 days, seared at 800F in salamander broilers and served with bordelaise, peppercorn or Diane sauces on the side. Bavette's at Park MGM (Chicago, 2017), SW Steakhouse at Wynn (Alfred Portale) and Carversteak at Resorts World (2021) run the current category.
All age experience! Cruise the Las Vegas Strip on a 1.5-hour or 2-hour limousine tour. Includes photos while on tour and a bottle of generic champagne with up to 50
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See Vegas in your very own, open-air, hot pink Hog Car. You become an instant celebrity as you zoom up and down the Strip. Tourists will gawk, take photos and wave at you.