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Best Steak in the U.S.

Food & Wine Logo By FoodandWine of Food & Wine | Slide 1 of 18: <p>Vegas has never wanted for great high-roller steak houses. In the 1950s and 1960s, Rat Pack members Frank Sinatra, Dean Martin and Sammy Davis, Jr., were regular customers at the Golden Steer Steakhouse, the oldest steak joint in town. Today, there are over 25 steak houses on the 4.2-mile stretch known as the Vegas Strip, according to the Las Vegas Convention and Visitors Authority.</p><p><strong>Where to Eat:</strong> Celebrity chefs’ steak spots rule, including Jean-Georges Vongerichten’s <strong>Prime</strong>, Emeril Lagasse’s <strong>Delmonico</strong>, Charlie Palmer Steak and <strong>Carnevino</strong>, the Italian-leaning restaurant from Mario Batali and <a href="http://www.foodandwine.com/articles/molto-joe-joe-bastianich">Joe Bastianich</a>. At Carnevino, NYC meat guru Adam Perry Lang heads up the dry-aged-beef program by selecting the hormone- and antibiotic-free beef that’s served in the restaurant. As an extravagant feature, sommeliers reverently cart old vintages of wines like Barolos, Brunellos and Super Tuscans to the table and decant them into exquisite handblown Movia stemware.</p>

Las Vegas

In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city.—Alessandra Bulow

Vegas has never wanted for great high-roller steak houses. In the 1950s and 1960s, Rat Pack members Frank Sinatra, Dean Martin and Sammy Davis, Jr., were regular customers at the Golden Steer Steakhouse, the oldest steak joint in town. Today, there are over 25 steak houses on the 4.2-mile stretch known as the Vegas Strip, according to the Las Vegas Convention and Visitors Authority.

Where to Eat: Celebrity chefs’ steak spots rule, including Jean-Georges Vongerichten’s Prime, Emeril Lagasse’s Delmonico, Charlie Palmer Steak and Carnevino, the Italian-leaning restaurant from Mario Batali and Joe Bastianich. At Carnevino, NYC meat guru Adam Perry Lang heads up the dry-aged-beef program by selecting the hormone- and antibiotic-free beef that’s served in the restaurant. As an extravagant feature, sommeliers reverently cart old vintages of wines like Barolos, Brunellos and Super Tuscans to the table and decant them into exquisite handblown Movia stemware.

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