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| - Because there are so many top-notch steakhouses to choose from, I take my steak experience very seriously in Vegas. I read a ton of Yelps about where to get the best steak in Vegas, and I'm pretty sure I made the right choice.
I am a fan of grass-fed, so I started my research looking for a steakhouse that offered grass-fed beef. I was surprised how few there were. This website is super-helpful for discerning the different types of steak offered in vegas: http://www.vegasmadeeasy.com/dining/steakhouses/81-steaks. I had no idea there were so many choices.
At any rate, I narrowed my choices down to those that serve wagyu, and Craftsteak supposedly does it best. It's hard to say this was the best steak I've ever had because comparing regular beef steaks to a wagyu steak is like comparing apples and oranges.
The menu has traditional beef steaks, domestic wagyu, and austrailian wagyu. I understand that from time to time, they do have grass-fed on the menu. I ordered the domestic wagyu skirt steak ($69) and my husband ordered a traditional strip steak ($55). We wanted to be able to compare the two. Both portion sizes were generous. Mine was 14 oz. and I think the hubs' was 16 oz. Skirt steak is generally a very lean cut, and I don't think I've ever seen it offered as a "steak" entree, but wagyu is different. Unlike regular steak, the fat of wagyu is tiny flecks marbled throughout the cut, which allows leaner cuts that are generally cooked other ways to work as a grilled steak entree when it's waygu.
The wagyu steak comes already cut into strips, which I thought was odd. But it didn't seem to negatively affect the juiciness of the meat. Both of us ordered ours medium rare. The were perfectly cooked. Because i was curious, I asked the waiter how they can make them well done, or even medium well, given the composition of the fat in the meat, and he said they do infact make them that way when someone orders them, and because it is a thin cut of meat, it only takes a few minutes to get it to medium well and the fat doesn't have time to render out much.
The wagyu steak was so tender that you could lay you knife on it sharp side down, and the weight of the knife would cut the steak. It was uniformly juicy, almost bordering on greasy, but certainly not in a bad way. It was hard to describe, but unbelievably delicious.
There was a cheaper offering on the domestic wagyu menu, I think around $61, and two more expensive ones, I think the NY Strip was around $100 and the filet around $115. The Austrialian wagyu was well over $100 for the cheapest cut.
Craftsteak offers complimentary bread, which is good, but don't waste your stomach space on it. We split a side dish of the grilled corn, and it was amazing; better than you'd expect. We also go the wagyu tartare appetizer. It was fantastic, but again, I didn't have anything to compare it to, since I've never had wagyu beef or steak tartare before. It came with a quail egg on top and was served with toasted crostini.
Our bill was just south of $200. We had an appetizer, a shared side dish, two steaks, and my husband had two beers and I had a glass of wine. Our meal was well worth the cost, and I'd go there again in a heart beat. If you're a steak person, definitely splurge on the wagyu beef.
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