Home » Gastronomic Travel » Gordon Ramsay Steak Las Vegas – Bloody Good Food!
Gordon Ramsay Steak Las Vegas – Bloody Good Food!

Gordon Ramsay Steak Las Vegas – Bloody Good Food!

Gordon Ramsay“This Wellington is bloody raw!” –Gordon Ramsay If you are going to yell at your Hell’s Kitchen contestants for not cooking the Beef Wellington perfect, then your Steak House better cook it perfect. Our concierge told us that this restaurant is generating a lot of buzz and reservations are hard to get. I was initially skeptical of the hype, although I soon learned by Gordon Ramsey’s restaurants have earned Michelin Stars. From the bread to the service, every attention was paid to detail and the execution was near perfect.



Gordon Ramsay Steak stands prominently in the main casino at the Paris Hotel and Resort. One of the key architectural features of the restaurant is the tunnel leading from the Paris Casino  to the Gordon Ramsay Steak restaurant. This faux tunnel is supposed to represent the “Chunnel” from France to England.  

Gordon Ramsay Steak exterior in the Paris Hotel Casino

Gordon Ramsay Steak exterior in the Paris Hotel Casino

The interior looks remarkably like the set for Gordon Ramsay’s “Hell’s Kitchen” show with the open kitchen, dark woods and red accents. Another stand-out aspect of the restaurant is on the ceiling, which features a rotund dome  that is painted with the Union Jack and adorned with a complex neon light art that emulates the movement of Gordon Ramsay’s hands when he makes his signature Beef Wellington.


Interior of Gordon Ramsay Steak Restaurant

Interior of Gordon Ramsay Steak Restaurant

Ceiling of Gordon Ramzi Steak with Union Jack and Neon

Ceiling of Gordon Ramzi Steak with Union Jack and Neon light signifying Gordon Ramsay’s hand movements when he makes Beef Wellington


Steak MenuThe food menu at Gordon Ramsay Steak is primarily a fine steak and seafood house, including signature Gordon Ramsay dishes.  Carnal cuts are ordered directly from partner ranches and butchered in-house. Their steaks are aged a minimum of 28 days in a Himalayan sea salt room

You get to know your steak, by looking at it in it’s raw form. Your waiter rolls out a wheel of meat table side so that you can learn about the size, marbling and color of the meat your are ordering.  A couple of the cuts of meat that caught my attention were the American Kobe rib cap, royal long bone Chop, and my favorite the rib-eye. 

Here is what we ordered:

Scotch Egg

Of course Gordon Ramsay wold have to do a Scotch egg — they are as English as fish & chips. Gordon Ramsay’s version was very impressive, with crunchy exterior and lush interior. It is made by boiling a quail egg for 1 minute and 10 seconds. The soft boiled egg is then very lightly coated with Berkshire pork sausage. It is covered with bread crumbs and deep fried golden brown. The sausage does not compete with the quail egg, but rather compliments it.

Scotch Egg

The scotch egg gets a perfectly runny center by pre-boiling the quail egg for 1 minute and 10 seconds.

Rib Eye Steak

This is my favorite cut of steak due to the marbling and overall flavor. I ordered this steak  medium-rare (pink throughout and slightly bleeding). Let me say that the chefs at Gordon Ramsay are masters of cooking steak. My steak had the perfect amount of char (50% of surface area of the steak) and a bright pink center.The flavor was natural beef was clean and upfront on the palate, it was obvious that this steak came from a happy cow. There were no leftovers from this 20 oz steak.


Beef Wellington

A classic continental dish that has made a strong comeback to mainstream restaurant culture, thanks to Gordon Ramsay’s obsession for perfection on Hell’s Kitchen. It is made by coating  fillet mignon  in a mushroom paste called a duxelle, thin layers of prosciutto and then tucked into puff pastry.  The wellington was served with a garnish of glazed carrots, potato puree and red wine demi-glace. The Chef nailed the execution of this dish with a perfect medium-rare temperature and golden brown pastry. When I ate the Wellington, I was giddy from the flavor combinations. This was a very exciting dish. 


Sides for Sharing: Mac and Cheese- “Cheesy Crack”

Since this is a proper steakhouse,  your steak  is served a la carte.  Gordon Ramsay Steak offered several intriguing sides from from Brussels sprouts to Foie Gras. We had to order the mac and cheese wmade with blue cheese, cheddar, Parmesan and truffle.  The sweet sugar peas nice flavor contrast to the heavy cheeses. The flavor was a mix of savory and sweet, with the fickle breeze of truffle teasing your senses. 

Desserts- Sticky Toffee Pudding

“This is a premiere steakhouse, but desserts stole the show”-Tom Holmberg

 Multiple foodgasms were achieved that night, although perhaps the best one came when I tried the sticky toffee pudding with the brown butter ice cream. The toffee bread pudding was wonderful with the English style brown bread pudding, absorbing the flavors of toffee and butter. The brown butter ice cream ice cream had a flavor that I can only describe as buttery nuts. It has a  velvety smooth texture that seduced that taste buds like a well-dressed stranger. The brown butter ice cream was fashioned into the shape of  stick of butter.

The sticky toffee pudding was great, but the brown butter ice cream shaped as a stick of butter was naughty fun


Coffee – The way it should be enjoyed

A clever presentation of coffee and slightly bourgeois in style!  Our coffee was French pressed table side and was presented with three chocolates spoons labeled A, B, C. Each spoon contained a coffee friendly  liquer,  Amaretto, Bailey’s, and Kahlua (yes, they cheated on the C).  You simply place the spoon in your coffee, and let the flavors of the chocolate and liquor blend into the coffee. Brilliant idea! 


 My Final Thoughts

Gordon Ramsay Steak pleasantly blew away my expectations and forever changed my expectations for other steakhouses.  I think the key differentiator of Gordon Ramsay steak is the attention to detail, focus on quality ingredients and perfected ability to execute flawless dinner services. It is obvious that Gordon Ramsay has learned what makes a Michelin Star level restaurant
Gordon Ramsay Steak on Urbanspoon

About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.


  1. Hey Tom

    Great website and AWESOME review of Gordon Ramsay Steak. I went there end of September and ordered almost the exact same menu as you. Except, we also got the baked potato which I like to call ‘baked CRACK potato’ similar to the ‘crack and cheese’ hehe, HOWEVER, due to all the travel from Canada was much too stuffed for all that desert. So, we lastly got to met Chef Wilson and enjoyed a 10 min convo with her over espresso :)

    Book marked your site…keep it up!

    • Hi Anthony! Thanks for leaving a comment. I plan on visiting Gordon Ramsay Steak again, I was really impressed by the crack and cheese, but it sounds like the crack potatoes are equally impressive. I really wanted to meet Chef Wilson, but we got there late and she was prepping in the back by the time we finished dinner. Appreciate the bookmark and encouragement, hope to hear from you again soon.


  2. Very nice review of Gordon Ramsay’s Steak, I had a near identical meal but did the pork belly (Kurobuta) app as a starter which was ridiculous. But had the ribeye, pan-fried potatoes, toffee pudding and coffee. Definitely the meal of the year for me but the dinner got a little hazy at the end with two bottles of wine… :-)

    Great write-up, pictures are hard at Steak due to the lighting.

    • Hey There RoboNC,
      Thanks for leaving a comment! sounds like we had similar experiences..including extra wine 😉 What is your favorite restaurant in North Carolina?

      • Hey Tom, nothing like Steak out in NC or at least not that I know of. But some regional area favorites (Southern) would be Pooles Diner, Beasley’s (fried chicken), Chuck’s (burgers) run by Ashley Christensen. She went up against Bobby Flay but lost. Allen & Son in Chapel Hill, the Pit for BBQ but I actually prefer more low-key ethnic stuff. Stuff that’s common in urban centers but not quite as familiar here. My wrap-up post for 2012.

        Have a great 2013,


  3. How to create jealousy… just read your review of this amazing restaurant!

    Vegas is a regular stop for me, maybe 6X/yr, and I’ve sought out “best steak” many times there, only to be disappointed.

    Now, you’ve pumped lift in my step and a wonder whether I dare try any place other than Ramsey’s first and next, and next again.

    What a surprise treat!

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