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At the same location since 1958, this traditional gourmet steakhouse has been visited by hundreds of celebrities and thousands of loyal diners. The Alaskan king crab cocktail has a delicious mustard sauce, and the blue point oysters are also a favorite. For your entree, a visit here would not be complete without tasting the Diamond Jim cut of prime rib. Steaks and lobster are also standard on the menu, as well as frog legs, scallops and filet mignon. Full wine and bar service is available.
308 W Sahara Ave, Las Vegas, NV, 89102, United States
Get directionsWeekday | Schedule | Status |
---|---|---|
Mon | 9:00 a.m. to 6:00 p.m. | |
Tue | 9:00 a.m. to 6:00 p.m. | |
Wed | 9:00 a.m. to 6:00 p.m. | |
Thu | 9:00 a.m. to 6:00 p.m. | |
Fri | 9:00 a.m. to 6:00 p.m. | |
Sat | Closed | |
Sun | Closed |
Old time feel good service and great food . Enjoyed the laidback atmosphere and history.
Love the old Vegas feel! Been going here since I was small! Same feel great food!
OMG! Best lobster and steak dinner EVER! The team members are all professional.
Most amazing service and food!
A wonderful experience from the classic and nostalgic atmosphere to the great service and the best steak ever!! Don’t forget the creamed corn!! That is a cream corn like you have never had and probably won’t again. As a plus, won some money at poker! A must visit while in Vegas!
This steak was one of the best steaks I’ve ever had in my ENTIRE life......the Caesar salad that’s made table side is superb! If your ever in Las Vegas, this place is a must. It gives you the mob type feeling(decor).
Great food, great atmosphere great people.
Great service and fantastic Ribeye...
The Golden Steer retains the ambiance of Las Vegas past, while serving amazing food. The food and service will rival any “famous” chef restaurant in Las Vegas. We sat in John Wayne’s booth, listened to Frank Sinatra, feeling like they could have been there yesterday.
Golden Steer has a 4.6 star rating with 6,313 reviews.
Golden Steer is closed now. It will open on Monday at 9:00 a.m.
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