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BLT Steak

About BLT Steak

BLT Steak, ESquared Hospitality's flagship restaurant, is an interpretation of an American steakhouse with traditional fare and a bistro ambiance. It's now open at Bally's Las Vegas, following the success of BLT Steak's locations in such hot spots as New York City, Miami and Hong Kong. BLT Steak infuses a trendy, contemporary energy into the center-Strip action at Bally's. The steakhouse restaurant is located just a few steps away from Victor Drai's Indigo Lounge.

Indulge in its renowned popovers—airy, warm Gruyère-laced puffs of dough—along with the brand's tuna tartare, chopped vegetable salad and specially selected steaks. The wine list is modeled after other BLT Steak Wine Spectator’s “Best of Award of Excellence” award-winning lists. Expect more than 300 wines with Old World selections from the regions of Burgundy, Bordeaux, Piedmont, Tuscany, Rioja and many others.

A curving bar and lounge greets guests as they enter the main dining room. The 7,000-square-foot space is splashed with rich woods and a back drop of warm neutral tones accented with polished stainless steel, amber and tangerine. With a prime location, BLT Steak takes over the famed Bally's Steakhouse space. That historic restaurant's Sterling Brunch is re-imagined, with champagne and an enviable fine dining spread. Visit BLT Steak on Sunday mornings and indulge in a feast fit for royalty with endless Alaskan king crab legs, lamb, lobster tails, prime rib, sushi and fresh-shucked oysters. Melt-in-your-mouth truffle mashed potatoes, banana bread pudding French toast, creamed spinach, yogurt parfait with granola, a custom omelet station, a charcuterie plate and a mozzarella and tomato dish also set the scene.


  • Signature popovers
  • Dover sole
  • 28-day dry-aged NY Strip
  • Peanut butter chocolate mousse


  • Nightly Happy Hour from 4 p.m. - 6 p.m. Half off all drinks in the bar or lounge area
  • Weekly blackboard specials will highlight seasonal offerings
  • Two private dining rooms for special occasions
blt steak chef ariel malone
Head Chef of BLT Steak


HELL’S KITCHEN Season 15 Winner

Ariel Malone’s talent, passion and perseverance is what helped her win season 15 of the hit television show, HELL’S KITCHEN, as well as the head chef position at BLT Steak at Bally’s Las Vegas.

Malone hails from Teaneck, New Jersey, where her passion for cooking began more than 10 years ago in the solace of her home kitchen. While not classically trained, Malone began working in kitchens, absorbing as much as possible, including a variety of cuisines and techniques. After fostering her skills, she decided to take a major leap of faith and compete in the 15th season of HELL’S KITCHEN.

Throughout the competition, Malone made waves for being unapologetically proud of who she is and her impressive talent. Equally as important, Chef Gordon Ramsay stated her, “creativity and attention to detail has been second to none.” In the end, Malone came out on top, earning her the grand prize of $250,000 and head chef position at BLT Steak at Bally’s Las Vegas.

Malone has quickly made her mark on BLT Steak and Las Vegas, by bringing her creativity to the weekly blackboard specials and her attention to detail to restaurant’s signature menu items. If you’re lucky, you might catch her in the dining room greeting guests and taking photos with fans. 

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Ballys Las Vegas Dining Upscale BLT Steak 4


Here's the Recipe:


  • 4 cups milk, warmed
  • 4 cups flour
  • 8 eggs
  • 1 ½ heaping tbsp. salt
  • 2 ¼ cups grated Gruyere cheese
  • Popover pan


Place the popover pan in the oven. Heat the oven and pan to 350º. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm, fill each popover cup three-fourths full. Top each popover with approximately 2 ½ tbsps. of the grated cheese. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown. Remove from the oven and pan, and serve immediately.

Makes 12 popovers