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Summer Grilling Tips from Your Favorite Las Vegas Chefs

Last updated: July 8, 2016 at 3:12 pm. Posted by in Caesars Entertainment, Celebrities, Las Vegas Restaurants. 4 Comments on Summer Grilling Tips from Your Favorite Las Vegas Chefs.

Grab your aprons! Backyard barbecue season is upon us. If you’re jonesing for a perfectly cooked steak, seafood or veggies and you can’t get your Vegas steakhouse fix until an upcoming vacay, fear not. Help is here as the chefs from your favorite restaurants share their top grilling tips to help you wield those tongs like a boss.


Mesa Grill at Caesars Palace:

Bobby Flay Las Vegas Steakhouse

Celebrity Chef Bobby Flay, who likes to incorporate southwestern flair into his cooking at Mesa Grill at Caesars Palace, offers some suggestions to Food Network. Though it may take a few tries to get the feeling down, Chef Flay encourages grillers to use the touch test and check for doneness with your finger. A rare steak should feel soft and spongy. Steaks cooked medium will spring back a little when pressed and well-done steaks feel firm. Flay also encourages hungry grill masters to be patient and let steaks rest for at least five minutes off of the grill to let the juices settle before slicing.


BLT Steak at Bally’s:

BLT Vegas Steakhouse

There isn’t a one-size-fits-all formula for grilling because cuts of meat vary greatly in size and thickness. Chef Ariel Malone, Head Chef at BLT Steak at Bally’s and winner of season 15 of Hell’s Kitchen, has a lot of experience with thicker cuts like filets. BLT Steak serves a velvety 10 oz. filet and a massive 36 oz. porterhouse, both finished with herb butter. Chef Malone recommends using a really hot grill to first sear each side of the meat to lock in juices. She prefers butter to oil to coat the sides, producing a more intense flavor.


Gordon Ramsay Steak at Paris:

 Gordon Ramsay Las Vegas Steakhouse

Go ahead. Gnaw on that bone. Nobody’s judging you. Bone-in steaks are the way to go for rich flavor and to live out your Fred Flintstone fantasies. Gordon Ramsay knows a thing or two about cooking steaks. Taste for yourself at Gordon Ramsay Steak at Paris with the massive 32-oz. Royal Long-Bone Chop which is dry aged in-house for 28 days. Chef Ramsay stresses how important temperature is. You want a room temperature steak and a sizzling hot pan or grill. The steak only needs to be turned so don’t get flip happy and you’ll end up with a beautifully cooked piece of meat.


Old Homestead at Caesars Palace:

Las Vegas Steakhouse

Chefs at Old Homestead at Caesars Palace know the importance of communicating with the butcher. Old Homestead steaks are trimmed to the restaurant’s specifications after being dry aged for a minimum of 30 days. Taste the dry-aged difference with the Black Angus Beef Filet Mignon. Chef de Cuisine Michael Gill recommends asking your butcher to cut steaks at least one inch thick to ensure you can get a nice sear and still be able to cook to your desired temperature. He also advises to shell out a little more for prime cuts. After all, your dinner is worth it.


Center Cut Steakhouse Flamingo:

Vegas Steakhouse

If you’re eating a giant 24 oz. porterhouse, you’ll need sides that can stand up to such a glorious piece of beef. Center Cut Steakhouse at Flamingo offers a special price for two side dishes so you don’t have to limit yourself. Chef de Cuisine Luis Wilson’s favorite steak sides to serve at home are truffle mac ‘n cheese and grilled sweet summer corn. At Center Cut, he mirrors this with truffle mac and sweet corn and edamame succotash.


GIADA at The Cromwell:

Giada De Laurentiis Las Vegas Steakhouse

When grilling vegetables, Giada De Laurentiis reminds home chefs that cooking times vary so don’t just toss a mix of veggies in a grill basket and expect everything to be tender. She recommends coating them in olive oil, salt and pepper then working in batches based on cooking times. Try 8-10 minutes for bell peppers, 7 minutes for yellow squash, zucchini, eggplant and mushrooms and 4 minutes for asparagus. To get those pretty grill marks, remember to leave the vegetables in place once they’ve been dropped on the hot grill and not shift them around much. Whip up an herb mixture including olive oil, balsamic vinegar, garlic, parsley, basil, rosemary, salt and pepper to drizzle over them after the grill. If you want a first-hand view, visit GIADA at The Cromwell to watch and get your own tips from the open kitchen. Be sure to taste Giada’s techniques in action by ordering the Wood Grilled Asparagus with breadcrumb gremolata.

VooDoo Steak At Rio All-Suite Las Vegas Hotel And Casino:

Rio Vegas Steakhouse

While steak makes for a decadent meal, elevate the experience even more with a surf & turf combo. VooDoo Steak at Rio offers scrumptious combos featuring some of the best seafood in Las Vegas including the Land & Sea featuring a choice of steak with a choice of scallops, lobster, king crab legs or jumbo shrimp and the Voodoo Menage a Trois featuring a petite filet with lobster tail and jumbo shrimp. Joseph Hamel, Executive Chef at Rio, advises home grillers to utilize various heat zones on cooking equipment. Use the highest heat for the sear and initial char then move items to a lower heat to cook more evenly to the desired doneness. It’s also important to let seafood rest like other meats, at least 3-5 minutes, before cutting and serving so the meat can properly relax after grilling.

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About The Author

Allison came to Las Vegas over a decade ago and fell in love with the city and all its dining and entertainment options. A live music junkie and tequila enthusiast, she has written for Las Vegas Weekly, Las Vegas Sun, Vegas Magazine and Conde Nast's VegasChatter.

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4 Responses

  1. Ken


    What’s the best French restaurant in Vegas? What’s the best decor in Vegas for classy diners?


  2. Allison Duck

    Hi Ken,
    For French food, I really love Mon Ami Gabi. I’m a big fan of the croque monsieur and the steak frites. There’s just something about their fries that really set them apart. I know they’re just fries but they’re some of the best I’ve had- nice and crispy. The patio and atrium area area really nice for a view of the Strip. As far as restaurants with the best decor, Giada’s at The Cromwell is very pretty and has a great view. Restaurant Guy Savoy at Caesars Palace is about as classy as it gets. Nobu is also very nice, also at Caesars Palace. Strip House at Planet Hollywood has a very sultry, upscale decor. Let us know where you end up going and we hope you enjoy!

  3. Chris

    Nice article,I Love steaks, it’s like fine Art when your get to eat a beautifully cooked Ribeye, NY strip, Porter House. Thanks for the read

  4. Allison Duck

    Hi Chris,
    Thank you for the kind words! I love ribeyes too but when I go to a nice Vegas steakhouse, I’m not going to lie, the filet mignon is my favorite cut. Look for a story coming soon about the Eiffel Tower Restaurant at Paris Las Vegas. They’ve got some insanely good steaks! Mon Ami Gabi’s steak frites are also wonderful. Do you have a favorite Vegas steakhouse?