The Steak House

One of the most venerable steakhouses on the Las Vegas Strip is The Steak House at Circus Circus. Since 1982, this award-winning steakhouse has continued to serve steaks and seafood at excellent prices.

The Steak House is fashioned after an English-style hunting lodge restaurant with red leather booths and dark wood. Macho though it may be, it has great appeal for women, too.

The Chicago Stock Yards supplies corn-fed steaks that have been aged 14 days. Before being served they spend another seven days being dry aged. Chef Robert O’Brien, who oversees all of the Circus Circus restaurants, said there is no secret to the success of the restaurant.

"The food is simple and straightforward," he said. "People know that they’re getting a thick marbled steak that is properly grilled on our open-hearth mesquite charcoal broiler. Over the years, we’ve added a few things to the menu, such as a bone-in rib eye and several of our fish selections."

In addition to the soup or salad, freshly baked breads and the dishes that accompany the entrees, The Steak House features a number of à la carte appetizers and salads. High on the list is the jumbo shrimp cocktail (always a favorite) and the Seafood Sensation that includes oysters, crab and shrimp.

Prime rib of beef may be ordered with the bone-in or as a petite cut. I’ve not tried the salmon or halibut filets, but I can attest to the succulence of the twin lobster tail dinner. King crab legs are always in demand. Like surf and turf? A petite filet can be teamed with lobster or king crab. Lamb chops and chicken breasts are other options. The wine list includes a selection of “bold’’ California reds and a number of French and Italian wines.

Desserts are, of course, house-baked. The fun begins when the server presents the day’s tempting, and quite special, creations.

 With a welcoming environment and excellent service, The Steak House continues to thrive.

-- Review by Muriel Stevens