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  • Steak snob alert! When you approach the restaurant you will see a sizable glass display showing off several large cuts of steak being dry aged. There is a sign next to it that explains all of the steaks served at Gallagher's is first wet aged for x amount of time and then dry aged for x amount of time. I assume most passersby are doubly impressed by this. My reaction however, was that - 1. The marbling on these steaks are not impressive 2. They wet age first then dry age? Why not just do dry aging for the entire process? Why even advertise this when it actually shows that you've gone the "cheap" route? So, I order the Dry aged New York which came out overcooked. I ordered medium rare and it came out medium. Not only was the steak overcooked but it was DRY. It was actually unbelievable as even when I half-heartedly cook sub-prime steak it doesn't come out dry My friend's steak also came out overcooked. I sent the steak back and got a new one....it was cooked correctly this time. The actual flavor of the steak was not that great which i guess is ultimately the REAL problem. It had an odd gamey flavor to it that is sometimes apparently in dry aged steak but never really in this unappetizing way. The sides and appetizers were all unexciting and the service was sub par. Our actual waitress was decent but the bus boys were pushy and seemed like they were in a hurry the whole time. They just dropped the plates in front of us and constantly tried to take our plates away even though we weren't finished yet. It's like they were in a hurry to get us the hell out of there. Overall, I would say this place is below average in the world of "Fine Steakhouses" I would recommend Mastro's Ocean Club if you wanted steak in Las Vegas
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