As a 1995 episode of Seinfeld illustrated, steak is not just a guy thing anymore. When Jerry took a blind date to the Old Homestead Steakhouse in New York City, he admitted “I’m not really that much of a meat eater” to which his date replied “You don’t eat meat? Are you one of those…” Questions about his masculinity persisted when she ordered a porterhouse medium rare and Jerry had a salad. Although I’ve never gone so far as to order a salad at a steakhouse, I’m “one of those“–men who don’t particularly like steak. Give me a fully dressed baked potato any day.
It’s not as though I’ve never had an outstanding steak (The Hamilton Chop House in Durango and David Burke’s Primehouse in Chicago come to mind). Great steakhouses such as these are few and far in between…very far. Sadly, most steak is severely overpriced and not nearly good enough to justify the cost. My Kim isn’t nearly as persnickety as her fussbudget husband. Steak is her favorite meal. She wants a steak for every special occasion. Though she grills a steak better than most restaurants, I remain steadfastly a steak and potatoes guy without the steak. It works out well for both of us. She gets two steaks (one for later) and I get two baked potatoes. Best of both worlds.
Even when we visited Peter Luger’s Steakhouse within Caesar’s Palace in Las Vegas, I remained hesitant about ordering steak (a seafood tower with jumbo shrimp, oysters and lobster was beckoning). Thankfully when I asked our gracious and extraordinary server Nigel if I’d regret not having ordered steak, he responded with alacrity that I might regret it for the rest of my life. Nigel and Yan were the best tandem server duo we’ve ever experienced at any restaurant. Not only did they provide sage recommendations, they kept our glasses full and exemplified the difference-makers that distinguish exceptional restaurant service from merely outstanding service.
In the world of gastronomy, Peter Luger’s is one of those rare restaurants all carnivores have on their bucket list. For decades, you would have to sojourn to Brooklyn to visit this pantheon of meat. Today, you can find Peter Luger’s Steakhouses in Las Vegas; Great Neck, New York; and Tokyo, Japan. Nigel assured us there is no dilution in the restaurant quality. All the meat that even comes into consideration is USDA Prime, which often represents less than 2% of graded beef cattle. This already select tier of the country’s finest cattle is then scrutinized for conformation, color, age, marbling, and texture. Those meats who meet exceedingly high standards are dry-aged on the premises. Here, they are kept under carefully regulated conditions that are controlled for temperature, humidity and air circulation. Once properly aged, the meats are butchered, trimmed and brought up to the kitchen for broiling. This zealous selection process ensures that when a steak hits the plate at Peter Luger’s, it’s among the country’s finest.
As we contemplated the menu, Yan ferried over a basket of warm, fresh, out-of-the-oven bread accompanied by a gravy boat filled with Peter Luger’s steak sauce. Yan explained that the steak sauce can be used on virtually everything. It’s sweet and tangy with a mild kick of horseradish that tempers any residual sweetness. The bread basket is complimentary and includes an onion roll, a classic roll, and a caraway seeded soft bread stick. Though we had wanted more bread, Yan advised us to be mindful of how much bread we eat, as the bread is known to be filling and should be saved for before the main steak meal. As Yan predicted, dunking the bread into the steak sauce was even preferable to enjoying it with butter.
Peter Luger’s steaks may have mythological acclaim, but a meal at this fabulous restaurant isn’t for the meek of wallet. Roadfood founder Michael Stern described his experience at the Brooklyn restaurant thusly: “The tables are bare oak and the knives have battered wooden handles; the waiters can be impatient; the menu is short (most customers don’t even bother to look at it); and the prices easily rise to triple digits for two normal-appetite eaters, even without drinks. Still, no honest account of New York Roadfood would be complete without saluting one of Brooklyn’s – and America’s – great meat-and-potatoes dinners.” Maybe Nigel and Yan should be brought to New York to show the servers what phenomenal customer service is.
Many steak savants will tell you that aside from steak, the one menu item not to be missed is Peter Luger’s sizzling, extra-thick cut bacon. It’s often compared to a thick slice of ham, maybe even a pork chop with all the crispy, smoky, and flavorful notes and a balance of meatiness and fat. It’s the best bacon we’ve ever had–even better than English bacon. The distinct, delicious smoky flavor is akin to that of a rich chunk of pork butt. As with every item (maybe even dessert) on the menu, the bacon is even better with Peter Luger’s steak sauce. The sauce adds even more flavor to a bacon as close to perfect as any bacon that’s ever existed. It’s simply outstanding!
Nigel didn’t really have to lobby that hard to convince me steak is the way to go. It’s Luger’s raison d’etre. Not having a steak is like going to Wally World and not riding Small World. My Kim and I decided to split a steak for two…not that a split is usually equitable. When it comes to steak she usually takes a bit more than my share. This steak is a sexy slab of prime with a nice char on the outside. It arrives at your table cut into thick, rosy-centered strips on its serving plate. The waiter positions the plate at a tilt on a little dish so all the steak’s hot juices puddle up at one end (easier to spoon out that way) and can be drizzled on the steak slices. With or without steak sauce, this is a life-altering steak. It’s reason enough to feel sorry for vegans and vegetarians.
Nigel told us one of the restaurant’s most popular sides is German fried potatoes. This legendary side dish is known for its combination of textures and rich, savory flavor. The potatoes of choice are Yukon gold potatoes. Prepared in a style reminiscent of “hash brown”-style potatoes, these tubers are parboiled, diced, then fried with onions in butter and oil to create a side dish that is both soft and creamy on the inside and irresistibly crispy on the outside. Frankly, the crispy bits will remind you of the fried potatoes you scrape from the frying pan. This was the only item at Peter Luger Steak House that didn’t wow us.
As Nigel narrated the restaurant’s dessert options–apple strudel, pecan pie and the “Holy Cow” ice cream sundae–he didn’t get any further than the sundae. Served in a large goblet some mountaineers might like to climb, the sundae is decadence and simplicity: high-quality vanilla ice cream; a rich, dense hot chocolate sauce generously poured over the ice cream all topped with a homemade whipped cream called “schlag.” Normally the sundae is topped with chopped walnuts and a milk chocolate cow. My Kim doesn’t do walnuts. This no-frill dessert is large enough to share. It’s a memorable way to finish a spectacular meal.
Tick the Peter Luger Steak House off my bucket list. We’ve experienced the very best steak served anywhere.
Peter Luger Steak House
3570 Las Vegas Blvd South
Las Vegas, Nevada
(866) 227-5938
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LATEST VISIT: 20 October 2025
# OF VISITS: 1
RATING: N/R
COST: $$$$$$
BEST BET: Steak For Two, German Fried Potatoes, Bacon, Holy Cow Hot Fudge Sundae
REVIEW #1493
I still remember the first great steak I ate which was at Gibson’s in Chicago some 40+ years ago. I think it was a recommended rib-eye. Gibson’s also got me hooked on gin Martinis for the rest of my life! I have an old college pal in Vegas, so I’ll definitely check out Peter Luger’s on my next visit. Back in Albuquerque, I still get an occasional rib-eye at the Monte Carlo Steak House–quite impressive quality from an old cinder-block restaurant of no pretensions.
Although my bride is from Chicago, we never made it to the legendary Gibson’s. The closest we got was the Chicago Chop House shortly after Playboy (I read it for the articles) named it the country’s best steakhouse.