I visited Peter Luger Steak House in Las Vegas last month. Originally founded in Brooklyn in 1887, it’s a legendary American steakhouse best known for its dry-aged beef. The brand has since expanded to Las Vegas and beyond.
There were three of us, and since steak is pretty heavy, we just got two T-bone steaks to share, plus the tomato onion salad and creamed spinach.
This is the basic plate setting. The interior ambiance was very cozy and dimly lit, creating an intimate atmosphere. The plate itself was elegantly simple yet decorative — the area where the food is served was white, while the rim featured a blue wave-like pattern.
The small plate is typically used as a side plate for items like side dishes, pickles, sauces, or bread, while the large plate is mainly intended for serving steak or main courses.
However, some guests prefer to eat their steak on the small plate. The reason is that if the meat is left on the large plate for too long, it can continue to cook from the residual heat. Transferring portions to the small plate helps preserve the texture and doneness of the steak.
If you look closely at the plate, you'll notice a delicate yet charming design — a small boat floating along ocean waves. The blue wave pattern evokes a sense of calm movement, as if the sea is gently surrounding the food.
The clean white center highlights the rich, perfectly seared meat, while the elegant, ocean-inspired motif along the rim adds a touch of quiet sophistication.
The meal began with bread, butter, and a selection of sauces. The bread was simple and unremarkable, but the sauces stood out with good flavor.
Next, a dish with tomatoes and onions was served. While the tomatoes and onions themselves were nothing out of the ordinary, pairing them with the sauce on the right made all the difference. It was especially refreshing to enjoy the tomatoes and onions with the sauce after the richness of the steak, providing a nice balance and a bit of a reset.
The steak was served, and it was certainly delicious — true to the Peter Luger tradition — but I couldn't shake the feeling that it lacked the distinctive quality I remembered from New York. The steak was tender, well-seasoned, and perfectly cooked, but the depth of flavor seemed a bit more restrained here.
Peter Luger is renowned for its rich, savory flavor and tender dry-aged steaks. The meat is typically seared to perfection, locking in the juices, with a slight char on the outside. It offers a simple yet luxurious classic experience, with a bold taste that’s hard to forget. While this steak was still impressive, the experience in New York felt a bit more memorable.
When the steak is served, the server typically slices it into bite-sized pieces and plates it individually, along with the rich butter and meat juices.
We also ordered the creamed spinach, which is an absolute must when dining at Peter Luger. It’s rich, velvety, and perfectly seasoned — the kind of comforting side dish that complements the steak beautifully without overpowering it.
There were three of us — all women — and we shared a two-person portion of steak, creamed spinach, and the tomato and onion dish. Even with just that, we were completely full by the end of the meal.
The total came out to $281.40 with tax, which felt reasonable for a steakhouse meal shared among three people.
Overall, the experience was satisfying — the food was solid, with highlights like the creamed spinach and the well-prepared steak. While it didn’t quite match the unforgettable flavor of Peter Luger in New York, it still delivered in terms of quality and tradition. It was a hearty, classic meal that left us full and happy.