{"id":71329,"date":"2025-10-20T00:01:36","date_gmt":"2025-10-20T06:01:36","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=71329"},"modified":"2026-04-06T11:19:26","modified_gmt":"2026-04-06T17:19:26","slug":"peter-lugers-steakhouse-las-vegas-nevada","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=71329","title":{"rendered":"Peter Luger’s Steakhouse – Las Vegas, Nevada"},"content":{"rendered":"
\n
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Peter Luger Steakhouse at Caesar’s Palace in Las Vegas<\/figcaption><\/figure>\n

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<\/strong><\/a>\u00a0in New York City, he admitted \u201cI\u2019m not really that much of a meat eater<\/em>\u201d to which his date replied \u201cYou don\u2019t eat meat? Are you one of those<\/em>\u2026\u201d Questions about his masculinity persisted when she ordered a porterhouse medium rare and Jerry had a salad.\u00a0 Although I’ve never gone so far as to order a salad at a steakhouse, I’m “one of those<\/em>“–men who don’t particularly like steak.\u00a0 Give me a fully dressed baked potato any day.<\/p>\n

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Front Dining Room and Bar<\/figcaption><\/figure>\n

It’s not as though I’ve never had an outstanding steak (The Hamilton Chop House<\/strong><\/a> in Durango and David Burke’s Primehouse<\/strong><\/a> in Chicago come to mind).\u00a0 Great steakhouses such as these are few and far in between…very far.\u00a0 Sadly, most steak is severely overpriced and not nearly good enough to justify the cost.\u00a0 \u00a0My Kim isn’t nearly as persnickety as her fussbudget husband.\u00a0 Steak is her favorite meal.\u00a0 She wants a steak for every special occasion.\u00a0 Though she grills a steak better than most restaurants, I remain steadfastly a steak and potatoes guy without the steak.\u00a0 It works out well for both of us.\u00a0 She gets two steaks (one for later) and I get two baked potatoes.\u00a0 Best of both worlds.<\/p>\n

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Yan and Nigel, Extraordinary Servers<\/figcaption><\/figure>\n

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).\u00a0 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.\u00a0 Nigel and Yan were the best tandem server duo we’ve ever experienced at any restaurant.\u00a0 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.<\/p>\n

In the world of gastronomy, Peter Luger’s is one of those rare restaurants all carnivores have on their bucket list.\u00a0 For decades, you would have to sojourn to Brooklyn to visit this pantheon of meat.\u00a0 Today, you can find Peter Luger’s Steakhouses in Las Vegas; Great Neck, New York; and Tokyo, Japan.\u00a0 Nigel assured us there is no dilution in the restaurant quality.\u00a0 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\u2019s finest cattle is then scrutinized for conformation, color, age, marbling, and texture.\u00a0 Those meats who meet exceedingly high standards are dry-aged on the premises.\u00a0 Here, they\u00a0are 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\u2019s, it\u2019s among the country\u2019s finest.<\/p>\n

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Bread With Peter Luger Steak Sauce<\/figcaption><\/figure>\n

As we contemplated the menu<\/strong><\/a>, Yan ferried over a basket of warm, fresh, out-of-the-oven bread<\/strong><\/em> accompanied by a gravy boat filled with Peter Luger’s steak sauce<\/strong><\/em>.\u00a0 Yan explained that the steak sauce can be used on virtually everything.\u00a0 It’s sweet and tangy with a mild kick of horseradish that tempers any residual sweetness. The bread basket is complimentary and includes an\u00a0onion roll, a classic roll, and a caraway seeded soft bread stick.\u00a0Though 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.\u00a0As Yan predicted, dunking the bread into the steak sauce was even preferable to enjoying it with butter.<\/p>\n

Peter Luger’s steaks may have mythological acclaim, but a meal at this fabulous restaurant isn’t for the meek of wallet.\u00a0 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\u2019t 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\u2019s \u2013 and America\u2019s \u2013 great meat-and-potatoes dinners<\/em>.”\u00a0 Maybe Nigel and Yan should be brought to New York to show the servers what phenomenal customer service is.<\/p>\n

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Luger\u2019s Sizzling Bacon<\/figcaption><\/figure>\n

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<\/strong><\/em>.\u00a0 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.\u00a0 It’s the best bacon we’ve ever had–even better than English bacon.\u00a0 The distinct, delicious smoky flavor is akin to that of a\u00a0 rich chunk of pork butt.\u00a0 As with every item (maybe even dessert) on the menu, the bacon is even better with Peter Luger’s steak sauce.\u00a0 The sauce adds even more flavor to a bacon as close to perfect as any bacon that’s ever existed.\u00a0 It’s simply outstanding!<\/p>\n

Nigel didn’t really have to lobby that hard to convince me steak is the way to go.\u00a0 It’s Luger’s raison d’etre.\u00a0 Not having a steak is like going to Wally World and not riding Small World.\u00a0 My Kim and I decided to split a steak for two<\/strong><\/em>…not that a split is usually equitable.\u00a0 When it comes to steak she usually takes a bit more than my share.\u00a0 \u00a0This 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\u2019s hot juices puddle up at one end (easier to spoon out that way) and can be drizzled on the steak slices.\u00a0 With or without steak sauce, this is a life-altering steak.\u00a0 It’s reason enough to feel sorry for vegans and vegetarians.<\/p>\n

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Steak for Two With Luger’s Steak Sauce<\/figcaption><\/figure>\n

Nigel told us one of the restaurant’s most popular sides is German fried potatoes<\/strong><\/em>.\u00a0 This\u00a0legendary 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.<\/p>\n

As Nigel narrated the restaurant’s dessert options–apple strudel, pecan pie and the “Holy Cow” ice cream sundae<\/strong><\/em>–he didn’t get any further than the sundae.\u00a0 Served in a large goblet some mountaineers might like to climb, the sundae is decadence and simplicity:\u00a0 high-quality vanilla ice cream; a rich, dense hot chocolate sauce\u00a0 generously poured over the ice cream all topped with a homemade whipped cream called “schlag.”\u00a0 Normally the sundae is topped with chopped walnuts and a milk chocolate cow.\u00a0 My Kim doesn’t do walnuts.\u00a0 This no-frill dessert is large enough to share.\u00a0 It’s a memorable way to finish a spectacular meal.<\/p>\n

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Holy Cow Hot Fudge Sundae<\/figcaption><\/figure>\n

Tick the Peter Luger Steak House off my bucket list.\u00a0 We’ve experienced the very best steak served anywhere.<\/p>\n

Peter Luger Steak House<\/strong>
\n3570 Las Vegas Blvd South
\nLas Vegas, Nevada<\/strong>
\n(866) 227-5938
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 20 October 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$$$$
\nBEST BET<\/strong>: Steak For Two, German Fried Potatoes, Bacon, Holy Cow Hot Fudge Sundae
\nREVIEW #1493<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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\u00a0in New York City, he admitted \u201cI\u2019m not really that much of a meat eater\u201d to which his date replied \u201cYou don\u2019t eat meat? Are you one of those\u2026\u201d Questions about his masculinity persisted when she ordered a porterhouse medium rare and Jerry had a salad.\u00a0 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.\u00a0 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…<\/p>\n","protected":false},"author":1,"featured_media":71362,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[16,5647,79,553],"tags":[5234,5240,5242,5237,5239,5235,5233,5236,5238,5241],"class_list":["post-71329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-las-vegas","category-rating-n-r","category-steak","category-across-america","tag-brooklyn","tag-hot-fudge-sundae","tag-house-made-schlag","tag-lugers-sizzling-bacon","tag-lugers-special-german-fried-potatoes","tag-nigel-and-yan","tag-peter-luger-steak-house","tag-peter-luger-steak-sauce","tag-steak-for-two","tag-usda-prime-dry-aged-beef"],"yoast_head":"\nPeter Luger's Steakhouse - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=71329\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peter Luger's Steakhouse - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"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\u00a0in New York City, he admitted \u201cI\u2019m not really that much of a meat eater\u201d to which his date replied \u201cYou don\u2019t eat meat? Are you one of those\u2026\u201d Questions about his masculinity persisted when she ordered a porterhouse medium rare and Jerry had a salad.\u00a0 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.\u00a0 Give me a fully dressed baked potato any day. 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