{"id":840189,"date":"2020-05-03T08:00:02","date_gmt":"2020-05-03T15:00:02","guid":{"rendered":"https:\/\/www.lasvegasadvisor.com\/vegas-with-an-edge\/?p=2507"},"modified":"2020-05-03T08:00:02","modified_gmt":"2020-05-03T15:00:02","slug":"since-you-asked-a-big-big-steak","status":"publish","type":"post","link":"https:\/\/www.lasvegasadvisor.com\/blog\/since-you-asked-a-big-big-steak\/","title":{"rendered":"Since You Asked \u2014 A Big BIG Steak"},"content":{"rendered":"\n

I like steak. A LOT. And in Vegas, it’s go big\nor go home. I’m not looking for some ridiculous timed eating challenge; this is\na marathon, not a sprint. I just want the biggest hunk of meat I can find. My\nprevious record holder was the 36-ounce double-cut New York Strip steak at the\nPalm at Caesars Palace, which was excellent. But on this trip, I was looking\nfor something truly legendary.<\/p>\n\n\n\n

My search took me to Herbs and Rye, an\nold-school steakhouse and cocktail lounge located at 3713 West Sahara, about two\nmiles west of the Strip. It’s a quick Uber\/cab ride from the north Strip,\nlonger from the center or south Strip or downtown, especially during dinnertime\nrush-hour traffic. Or you can take the Sahara Express bus. <\/p>\n\n\n\n\n\n\n\n

Herbs and Rye occupies a nondescript building across from a strip mall, but the interior is classy with low lighting, a rich wood bar (no TVs), and leather banquettes. The menu is diverse, but the highlight is the beef, with cuts ranging all the way up to a 120-ounce rib eye. <\/p>\n\n\n\n

You read that right \u2014 seven and a half pounds<\/em> of steak. <\/p>\n\n\n\n

The menu price is a whopping $390, but certain menu items (including all the steaks) are 50% off during happy hour, which makes them relatively reasonable. (Be aware, though, that they auto-gratuity your check based on the non-discounted menu price.) Happy hours are from 5-8 p.m. and late-night. Reservations are recommended and aren’t too difficult to get if you’re planning in advance, but H&R does fill up and they’re not very flexible if you arrive early or late for your reserved time. Seating is available at the bar without a reservation.<\/p>\n\n\n\n

The 120-ounce rib eye can easily be shared among four people \u2014 or more. This being Vegas, the servers have seen it all and no one blinks if you order it for yourself as I did. It also comes with three monster-sized sides (I got two potato dishes and Brussel sprouts). <\/p>\n\n\n\n

This is far from just a novelty steak. It was very well-cooked and nicely seasoned. It came to the table pre-sliced and my guess is that it\u2019s actually several steaks cooked separately and sliced. Otherwise, I imagine it would be too difficult to cook it consistently throughout, which it was. It was good enough that it didn’t need any steak sauce or anything. My only minor complaint was that it was a little too oily. <\/p>\n\n\n\n

Suffice it to say, I barely put a dent in it and the bartender packed up the leftovers efficiently in several containers. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Pro tip: If you’ve got a fridge in your room, plan your visit for your first night in Vegas. The leftovers will last you the rest of the trip and in a way, it was actually better cold than it was in the restaurant. I think the chilling let the excess oil absorb into the meat to give it some added flavor without being too greasy.<\/p>\n\n\n\n

The total came to exactly $300: $195 for the steak, one drink, sales tax, and auto tip computed on $390. <\/p>\n","protected":false},"excerpt":{"rendered":"

I like steak. A LOT. And in Vegas, it’s go big or go home. I’m not looking for some ridiculous timed eating challenge; this is a marathon, not a sprint. I just want the biggest hunk of meat I can find. My previous record holder was the 36-ounce double-cut New York Strip steak at the […]<\/p>\n","protected":false},"author":10317,"featured_media":2412,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1083],"tags":[],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/posts\/840189"}],"collection":[{"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/users\/10317"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/comments?post=840189"}],"version-history":[{"count":0,"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/posts\/840189\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/media?parent=840189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/categories?post=840189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lasvegasadvisor.com\/shop\/wp-json\/wp\/v2\/tags?post=840189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}