Circus Circus was a huge casino not on the main strip and The Steak House was inside.  The feel was of a classic steakhouse – dark wood, lowered lighting, meat aging room on display, mesquite charcoal broiler in the center of the room, Frank Sinatra music in the background, red leather upholstery, low ceiling, and formally dressed staff.  A full bar was available and they made a decent martini.  The place has been there for 40 years this June and was previously a “spa” for VIPs.  The service was excellent but somehow I felt I needed a cigarette holder and a beehive hairdo.  It’s a vibe you need to be ready for.   The steaks are sold as a dinner including breads, vegetable and your choice of black bean soup or house salad.  For an extra $9 you could substitute French onion soup or one of the specialty salads. We both chose that option.  The food was fine and if you find yourself in Las Vegas this is a nice escape from the hectic strip but just try not to touch anything while you walk through Circus Circus casino to get there.

Set-Up

 

Food

Bread service was a combination of warm pretzel rolls and white rolls with separate pats of salted butter.  Both breads were chewy and doughy and the butter was softened enough to be easily spreadable.

 

The French Onion Soup was topped and filled with tons of cheese. The croutons in the soup were large and soft.  The broth had a good depth of flavor and was filled with lots of soft onions.  It was served in the small crockery bowl it was baked in with a slight browning of the top.  It was good.

 

The Fresh Spinach was that classic salad topped with hot bacon dressing.  The spinach leaves were nicely fresh and the thick dressing was fairly sweet with lots of crisp bacon bits.  Onions and mushrooms finished the salad, all with good flavor but it needed to be mixed on your plate.

 

The New York Strip was a 16 oz cut.  The baked potato that came on the plate was just that.  There was a side plate for the 2 of us with cups of butter, sour cream, chives and bacon.  The house vegetable on each plate was asparagus.  The meat on both plates was cooked as ordered but didn’t have as much smokey flavor as you’d expect from wood-grilled, but it was tender and did had enough fat to give it beefy flavor.   My main complaint was that it was undersalted.  The potatoes were cooked nicely but did not have a crispy skin.  The additions were all nice quality, especially the bacon which was real bacon not Baco’s.  The asparagus were a fairly thin variety with the stems too al dente but the tops were quite edible.  All in all a good but not great meal.

 

The Rib Eye on the bone was a 24 oz cut with the same accompaniments and comments as the Strip.

 

We didn’t want dessert but the server brought a plate of Andes Chocolate Mints for us to snack on with some wine.