A Classic Steakhouse Dinner at Home

There's nothing like a good steak, and the meals at Las Vegas steakhouses are legendary. Conjure up a leather booth, mix a martini or a Manhattan, and tuck into this classic menu: iceberg wedges with creamy blue cheese, crisp home fries, creamed spinach, and a perfectly-seared steak topped with a velvety horseradish zabaglione. And don't forget the chocolate layer cake for dessert!

RELATED: Easy and Wholesome Chicken Recipes »

THE MENU


RELATED: Spring Produce Guide »

RECIPE: Iceberg Wedge with Blue Cheese
This hearty wedge salad, which contains the classic elements of a bacon, lettuce, and tomato sandwich, is a version of one served at Old Homestead Steakhouse in New York City. SERVES 2-4

INGREDIENTS
FOR THE DRESSING:
4 oz. blue cheese, such as Maytag
2 tbsp. heavy cream
2 tbsp. mayonnaise
2 tbsp. milk
1 tbsp. extra-virgin olive oil
1 tsp. worcestershire
¼ tsp. hot sauce, such as Tabasco
1 small shallot, finely chopped
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
1 head iceberg lettuce, cored and halved lengthwise
4 strips cooked bacon, torn
10 cherry tomatoes, halved
8 basil leaves, torn
4 oz. crumbled blue cheese, such as Maytag
Freshly ground black pepper, to taste
Flatbread or toasted pita, for serving

INSTRUCTIONS
1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, worcestershire, hot sauce, and shallot and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.

2. Arrange lettuce cut side up on 2 plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve with the flatbread, if you like.

RELATED: BBQ 101: Tips from the Pros

More About This Menu

  • Steakhouses are a long-standing tradition in Vegas. A dining scene that began in the '50s and '60s continues today in a city that has become a world-class destination for cuisine. In Dining Like a Rhinestone Cowboy, Max Jacobson explores the best of Las Vegas's steakhouses.

  • Not all potatoes are created equal- some are better for frying, some baking. For help choosing the perfect potato to compliment your steak, see our guide to choosing a potato.

  • While you've always been able to get a good Manhattan in Vegas, in recent years the cocktail scene has experienced a creative surge. Xania Woodman profiles some of the innovative new drinks that are being served in Vegas these days in Raising the Bar.

  • For a Vegas-inspired soundtrack to this menu, check out our playlist on Spotify.


RELATED: 10 Classic Italian Recipes

RECIPE: Porterhouse with Lemon-Thyme Butter
A thyme-infused butter enhances the flavor of this skillet-seared steak, inspired by one at Prime Steakhouse, at the Bellagio in Las Vegas. Pair it with homemade Black Pepper-Horseradish Zabaglione or Miso-Mustard Butter sauce. SERVES 2

INGREDIENTS
1 3-lb., 2″-thick porterhouse steak, at room temperature
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
4 tbsp. unsalted butter
6 sprigs thyme
1 lemon, halved crosswise

RELATED: Mexican Recipes for Cinco de Mayo

INSTRUCTIONS
1. Season steak heavily on both sides with salt and pepper; let sit for 30 minutes. Heat oven to 500°. Heat a 12″ cast-iron skillet over high heat until it begins to smoke. Add oil and steak; cook until lightly charred on one side, about 5 minutes. Flip steak, and transfer skillet to oven; cook until medium-rare and an instant-read thermometer reads 135°, about 10 minutes. Transfer steak to a platter, and let rest for 10 minutes.

2. Meanwhile, pour off pan drippings and return skillet to stove over high heat. Add butter and then thyme and lemon halves, cut sides down; cook until golden brown, about 4 minutes. Remove from heat. Slice steak around the bone. Transfer to plates, and drizzle with butter from skillet. Serve with the lemon for drizzling.


MORE FROM SAVEUR.COM: