Recs for Besh Steakhouse

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Posted by TigerTatorTots

on 10/4 at 9:35 pm

Will be going for dinner, anything special I should get?

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Posted by notiger1997 on 10/4 at 9:38 pm to TigerTatorTots

A steak. LOL!

I sure as hell hope this is a comp meal. If not, you need to consider about 6 other steak places ahead of this place.

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Posted by TigerTatorTots

on 10/4 at 9:39 pm to notiger1997

It is indeed a free meal

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Posted by Lambdatiger1989

on 10/5 at 5:19 am to TigerTatorTots

Get something that's dry aged and prime

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Posted by Lambdatiger1989

on 10/5 at 5:22 am to TigerTatorTots

Get something that's dry aged and prime like the....."$75" strip

This post was edited on 10/5 at 5:23 am

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Posted by VOR

on 10/5 at 7:57 am to notiger1997

quote:
If not, you need to consider about 6 other steak places ahead of this place.

Besh Steakhouse is disappointing considering the fact that his other operations are so solid, imo. It's overpriced by a lot. The food often is taken one or two steps too far or has something added that isn't needed and takes away from the dish.

Interestingly enough (considering it's located in Harrah's)it pretty much represents what I dislike about restaurants in Vegas.

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Posted by Papa Tigah

on 10/5 at 8:09 am to Lambdatiger1989

quote:
Get something that's dry aged and prime like the....."$75" strip

Seriously, a $75 dollar strip

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Posted by BlackenedOut on 10/5 at 9:26 am to Papa Tigah

I had a $75 strip once, but all it came with was a case of blue balls.

Thanks, I'll be here all week. Try the veal.

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Posted by Gaston

on 10/5 at 9:33 am to TigerTatorTots

Get the filet and ask them to prepare it Pittsburgh Blue for you.

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Posted by TigerTatorTots

on 10/5 at 5:05 pm to Gaston

quote:
Get the filet and ask them to prepare it Pittsburgh Blue for you.

Elaborate...

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Posted by Luvpookie

on 10/6 at 3:00 am to TigerTatorTots

Just go to Laboca. It would be worth spending the money.

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Posted by drake20

on 10/6 at 4:38 am to TigerTatorTots

quote:
A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term 'Pittsburgh rare' is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and blue.

LINK

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