Sun - Thu 5:30pm-10:30pm
Fri - Sat 5:30pm-11:00pm
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BLT Steak is an interpretation of the American Steakhouse with traditional fare and a bistro ambiance. Now open after the success of BLT Steak's locations in nationwide hot spots, Bally's Las Vegas and ESquared Hospitality are introducing the concept to the Las Vegas market. BLT Steak infuses a trendy, contemporary energy into the center-Strip action at Bally's. The steakhouse restaurant is located just a few steps away from Victor Drai's Indigo Lounge and Liaison Nightclub.
Indulge in its renowned popovers—airy, warm Gruyère-laced puffs of dough—along with the brand's tuna tartare, chopped vegetable salad and specially selected steaks. The wine list, which is modeled after other BLT Steak Wine Spectator’s “Best of Award of Excellence” award-winning lists, will feature more than 300 wines with Old World selections from the regions of Burgundy, Bordeaux, Piedmont, Tuscany, Rioja and many others.
A curving bar and lounge greets guests as they enter the main dining room. The 7,000 square foot space is splashed with rich woods and a back drop of warm neutral tones accented with polished stainless steel, amber and tangerine. With a prime location, BLT Steak takes over the famed Bally's Steakhouse space. The historic restaurant's Sterling Brunch is re-imagined, with champagne and an enviable fine dining spread.
What To Eat at This Trendy Las Vegas Steakhouse:
- Signature popovers
- Dover sole
- 28 day dry-aged NY Strip
- Peanut butter chocolate mousse
- Weekly blackboard specials will highlight seasonal offerings
- Two private dining rooms for special occasions
New York Post writes "BLT Steak is Well Aged" re-review, 3 stars, July 2013.
New York Post rates BLT Steak #3 in "NYC's Top 5 Old School Steakhouses," November 13, 2013.
Want to make BLT's famous popovers? Here's the recipe:
4 cups milk, warmed
4 cups flour
1 ½ heaping tbsp. salt
2 ¼ cups grated Gruyere cheese
Place the popover pan in the oven. Heat the oven and pan to 350º. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm, fill each popover cup three-fourths full. Top each popover with approximately 2 ½ tbsps. of the grated cheese. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown. Remove from the oven and pan, and serve immediately.
Makes 12 popovers
Why You'll Love It
Peanut Butter Chocolate Mousse
Steak and Sides