This Adam Perry Lang-chosen, dry-aged strip:…might be the the best steak in town.
It was so remarkably aged, dense-yet-tender and pungently beefy, that ELV’s steak hound dining companions remarked: “It’s halfway to ham” — and all three of us almost dropped our forks over the flavor.
It costs $51.
Just thought you’d like to know.
CARNEVINO STEAKHOUSE
In the Palazzo Hotel and Casino
3255 Las Vegas Blvd. South
Las Vegas, NV 89109
702.789.4141
p.s. Carnevino Taverna is now open for lunch.
ELV-a few more details please. Do you know if this beef was raised on grass pastures, or was it pasture-raised then fed grain and corn in a feedlot? Personally, I don’t understand this current fad with beef that is solely raised on grass. I find the flavor off-putting.
Second question-I’m a fan of the dry-aged method. Can you tell me how long the steak was aged?
Any steak “halfway to ham” sounds very delicious.
ELV:
How does it compare to the 35 day dry-aged at Cut?
Yo ELV, that is one friggin rare steak!
for me, looks like steak tartare, Carpaccio, Gored gored, tiger meat or Kitfo….haha
Is this more of your satire or for real?
Guess I will have to go back and try Carnevino again. I thought it to be the most over hyped, over rated and over priced restaurant I have ever been to.
By the way ELV, did you see this? Nice pic
http://nymag.com/daily/food/2009/05/will_the_next_times_critic_be.html
is there anything more monstrous and uncool than that shot of fat mario with a necklace of pork sausages that greets you when you enter the venetian from the valet area. horrifying and hideous. I mean, are there plans to seve mario’s jowls lightly poached to the guests at his funeral? C’mon, guy!
That is a good steak. It’s also an expensive steak. IMHO, there are several comparables, and few as expensive…
http://blog.orbitz.com/orbitz_blog/2008/11/vegas-steakhous.html
I shared a porterhouse for 2 at carne vino a few weeks ago and my steak was much better than I’ve had in Vegas over the past few years.
John , did you ask for your steak black and blue? I doubt a man of your stature would order a piece of meat cooked like that. Cooked so hard on one side and barely touched on the other with a cold red center ehhhhh. No love whatsoever . Carnevino is lame
Hey ELV how are you? It was a pleasure seeing you last week at Carnevino for lunch. It was great talking old Vegas with you. love the website, if you have time my golf network http://www.3putters.com is having a golf tournament at Painted Desert at 1pm, be my guest if you can make it..
Cooper
Dear DR – Grass fed cattle is not a fad; grain fed cows are! Even if it may be too long and too twisted by Gov’t and marketers to be called a fad. It is only natural for cows to graze on the salad of grasses available. When was the last time you saw a cow wrestle with a cob of corn on its own? They are given drugs to help digest a product their stomachs can’t handle. It is we the (Big Ass American) people who demand a new fad that our meat be big, juicy and able to be cut with a fork. Like if we were made to eat metal and then given drugs and hormones to get it into our systems. It all makes foie gras look ever so gentle and kind.
not so impressed with the marbleing on that steak, but it does look like it is cooked perfect!(black and blue is the ONLY way to eat a dry aged prime steak).