Gordon Ramsay SteakReserve a Table
AVG Entree Price
Dining Room Daily4:30 PM-10:15 PM
Bar/Lounge Nightly4:30 PM-11:00 PM
Fiery, internationally renowned chef Gordon Ramsay opened Gordon Ramsay Steak with a bang in 2012, showcasing his famous hit dishes in an exceptional fine dining atmosphere. Enjoy the chic, swinging London ambiance between bites of caviar, fried Blue Point oysters and decadent roasted beef Wellington. Wash it down with a handcrafted cocktail mixed to perfection, such as The Antioxidant.
Featuring a towering ceiling splashed with the Union Jack Flag, the contemporary steakhouse includes a bar, lounge and two-story dining area. A chef’s table and private dining rooms are available for discerning jet-setters.
Ramsay’s cuts of prime beef are aged to perfection under a program directed by Chef Ramsay and his culinary team. Everything from steaks to fish to chops are tender slices of heaven, especially when accompanied with Alaskan king crab legs and Béarnaise sauce. Dig into his iconic beef Wellington, or opt for a 32-ounce royal long-bone chop or the duet of lamb accompanied with shepherd’s pie and a plethora of French-influenced sides and desserts. At this posh Las Vegas steakhouse, no detail is left untouched. Even the bread basket is to die for.
What to Eat at This Las Vegas Steakhouse:
- Iced shellfish platter
- Roasted beef Wellington
- Triple seared Japanese A5 Kobe
- Mac and cheese
- Ramsay's legendary sticky toffee pudding
- Table iPads showcase wine and cocktail menus
- Innovative steak cart presentation for every table
- Seasonal dishes and tasting menus highlight limited time flavors
- Sleek and stylish design with a high-energy vibe
It's that time of year for Worldwide Wellington Month. Snap a photo of your best Wellington (either at home or in one of our restaurants) and share it using the hashtag #ShowMeYourWelly.
"Sundays just aren't Sundays without a roast, it's one of my most loved British traditions. That's why i'm declaring a Roast Revolution. It's time to claim back your Sundays! Gather your friends, family or colleagues and join us for the #RoastRevolution."
- Gordon Ramsay
Gordon Ramsay, known not only for his refined cuisine, but also his TV personality on several hit programs including Hell's Kitchen, MasterChef and Kitchen Nightmares, has generated world-wide attention and entertained viewers on six continents.
Why You'll Love It
Why You'll Love It
Accolades and Reviews
"Named as one of the 25 Most Anticipated Restaurant Openings in the U.S. for 2012 by Eater.com National, March 29"
"Named Best New Restaurant in Vegas Seven’s 2012 Best Restaurant’s List, October 11"
"Beef Wellington at Gordon Ramsay Steak named Signature Dish of the Year and Pastry Chef Steve Yi was named Pastry Chef of the Year in the 16th annual Desert Companion Restaurant Awards, December 2012"
"Named the Best Steakhouse by Las Vegas Review Journal: Best of Las Vegas Reader's Poll 2013"
"Names as one of the Top 10 Steakhouses in the U.S. by 2013 Annual Gayot Restaurant Issue. April 2013"
"Ramsay’s signature fish ‘n’ chips (made with sea bass) is on the menu, but the stars are the 28-day dry-aged steaks, which are displayed via a trolley that is brought to your table. We like the tender Kobe-style rib cap. More than 300 bottles of wine sourced from five continents are joined with 30 beers, including Innis & Gunn Rum Cask Oak Aged Beer, Ramsay’s favorite from his Scottish homeland."
"Gordon Ramsay excels at steak, service and making customers feel like they are having the time of their life…I predict success."
"We sampled Ramsay’s spot-on beef Wellington and irresistible sticky toffee pudding…[the restaurant] should add a lot of joie de vivre to an often over-looked hotel on the heart of the Vegas Strip. And the cocktail menu, with selections available via iPad, is playful and solid."
"Gordon Ramsay Steak finally touches down and stands up to the hype."
"Ramsay’s star continues to shine brighter than just about any celebrity chef, and will no doubt sustain the crowds for some time to come, but it will be the steaks and sides that keep them coming back."