In this vlog, Josh and Rachael Fillbrandt visit the Golden Steer, the oldest continuously operating steakhouse in Las Vegas. They explain the restaurant’s historic significance—opened in 1958, celebrity‑frequented booths, and a classic Old Vegas ambiance—while noting the difficulty of securing a reservation (four‑month wait). The video walks through the menu, highlighting price ranges for appetizers ($16‑$20), steaks ($70‑$98, with dinner for two starting at $250), sides ($14), and drinks (wine from $85, cocktails from $18). They sample several dishes: bone marrow (a $40 appetizer), beef cheek croquettes, a new salsa verde, prime rib (petite cut with garlic butter), a 24‑oz bone‑in ribeye, twice‑baked potato, and creamed corn. Their tasting notes are detailed—bone marrow is rich but pricey, croquettes are flavorful, garlic butter can overwhelm the steak, the twice‑baked potato is the standout side, and cocktails are basic. Service is praised, the venue’s historic décor and tuxedo‑clad staff are highlighted, but they criticize the high cost, the long reservation lead time, and the perception that the restaurant may be overrated. The video ends with a balanced recommendation, encouraging viewers to share their own experiences and to subscribe for more Las Vegas restaurant reviews.
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Hey everybody, I'm Josh.
And I'm Rachael. And tonight we're at the oldest steakhouse in Las Vegas.
And probably one of the hardest reservations to get. We had to book this table 4 months out.
We're at Golden Steer. Let's go.
Golden Steer is easily one of the most famous and hardest to get reservations in all of Las Vegas. It opened in 1958 and is the longest continuously running steakhouse in Las Vegas, making it a landmark in the city's history. Golden Steer gained its initial fame as a favorite hangout for many celebrities such as Frank Sinatra and Elvis Presley, with some of its booths even named in their honor. In fact, our first trip to Golden Steer, we had the pleasure of dining in the Marilyn Monroe booth. The biggest separating factor for us is that the restaurant maintains a vintage upscale Old Vegas ambiance with features like red leather booths and lots of tableside presentation with their famous Caesar salad and flambé desserts, along with waitstaff all dressed to the nines in tuxedos. All right, welcome to the Golden Steer. It is the oldest continuously Running steakhouse here in all of Las Vegas. We ended up with a booth.
We did the Terry Fator booth.
There we go. And we just saw Terry Fator earlier this year. But you can see, here's our appetizers starting around $16 to $20. Uh, bone marrow, I do know, is a very large dinosaur bone kind of thing, so that's, that's why the price is up there. Uh, there's the soups and salad. They are very famous for their Caesar salad. I don't know that we're gonna get it this time. We did get it the first time.
Yeah, it's just not something we would order, right?
It's a tableside It's a lot of preparation, which is why they're very unique, but it's $21 per person.
Yes.
All right, over here you can see these are some of your steaks. You're looking at the $70 to $98 range, basically. Sauces are $5. Dinners for 2, so this does include a soup, salad, and a selection of 2 sides, but you're starting at $250 for a longhorn and a lobster tail, porterhouse or tomahawk. Seafood à la carte, you can see, is market price. That's a nice casual $100 $100 bill in my mind.
Easy.
Yeah, maybe more. Ship and shore accommodations, you can see market price, so unlisted. House specialties and then some sides are $14, which is not terrible for steakhouses in Las Vegas. We were looking at the wine list and basically the cheapest bottle is $85 to $90, so specialty cocktails it is. You can see they start around $18. Would you two care for something to drink? All right, there is a Complimentary bread. Oh, those look really good.
Those do look good.
Nice rolls. You can see some salt on there.
Maybe even pepper?
Slightly warm. Yeah, a little bit of pepper too. So this is complimentary bread, which is a good thing because Rachael was asking about the crab legs.
How much were those? $175 for a pound of crab legs.
So we're not getting crab legs tonight. Yeah, no crab tonight.
All right, so my drink on the right there is the Spice It Up. It's a mezcal margarita. Pretty much it's a spicy mango margarita.
With no salt on the rim though.
Yeah, Josh is highly offended by this.
I am. I think all margaritas should have salt, but, uh, this is the old-fashioned. It's a standard.
Thank you.
Absolutely. This doesn't make you feel like Fred Flintstone, I don't know what will.
No kidding.
I love it. We have the lovely beef cheek croquettes.
Oh yes, please.
In the middle for you.
Perfect.
Is that new? Yes, we added that, I want to say, a couple months ago.
Okay, perfect.
Awesome. And then you also have your salsa verde here and your crostinis.
Okay, thank you.
If you're enjoying this video and looking for more Las Vegas restaurant reviews, Be sure to hit that subscribe button. We have almost 200 restaurant reviews in Las Vegas alone. All right, beef cheek croquette. This is a newer menu item.
Yeah, not— oh, it's full of beef, it looks like, in there. All right, I'm gonna try this bite. I'm sure it's hot.
Yeah.
Oh my God, tender, beefy, a perfect fry on that. Wow, I'm glad they added those to their menu. That's delicious. So there's like shredded beef Or the beef cheek and potato in a croquette. So you got your major dish of beef and potatoes.
I hope you enjoy.
Thank you.
Thank you.
Fried in a ball. It's delicious.
Okay, I just tried a little bit of that, and I gotta say, there's more heat than I was expecting.
Like spice?
Yeah.
Yeah.
I, I don't know if that's like in the sauce. I think it's the sauce.
Okay.
Oh, I know it's the sauce. But yeah, I like that nice crispiness and the beef on there.
It's almost like a pot roast It's like a pot roast and mashed potato meal rolled up in a ball, right? That's what it reminds me of.
Agreed. And now, you know, we haven't had something like this for a while.
I've always called bone marrow like meat butter.
Yes, it's a good thing that they give you bread with it then.
Yeah, and they give you a salsa verde of some sort too.
Should I try that?
It's up to you.
I'm gonna try just the bone marrow first and then I'll try it.
Okay. Oh, the bread looks chewy, not crusty.
I don't want it to be crusty.
I didn't either. That's what I was hoping for.
No, I like it. I like to have a little bit of chew, a little bit to soak up the bone marrow.
Yep.
It is pricey. It is the most expensive app on the menu.
Yep, $40, but this thing is huge.
It is. I'm gonna try the salsa verde this time.
Okay.
Which both of these seem like they're kind of newer menu items than the last time we were here, which was over 4 years ago.
Yeah.
Okay, they know what they're doing.
Really?
That actually is very good. I did not expect it to be good.
Okay, I can't wait to dig in.
Yeah, I like this. It's a good change-up to a classic restaurant.
Oh, good deal.
Our mains are here. Rachael ended up getting the small prime rib.
Yeah, this is the petite cut. I don't believe that.
That is not petite.
With some garlic butter on top.
Yeah, they did— he recommended the garlic butter, so we went with it.
Yep.
But you can see it's about 400 ounces of prime I'm not 100% I'm gonna make it through that. And they did bring some horseradish as well.
Yes.
There is a twice-baked potato, cream corn— cream sweet corn, I believe, is what they call it. Yeah, I think so too. It looks good. And then here's the star of the show, I hope.
I hope so too.
It's the most expensive for sure. This is your 24-ounce bone-in ribeye and The garlic butter. So meat sweats incoming.
So let's eat.
Yeah.
All right, prime rib.
She's going straight to the rib cap, so there's no— nothing that's gonna be better, I bet.
That is delicious. There's a nice crust on the outside, which is what I always like in prime rib. It's tender, it's beefy. That garlic butter really does help accentuate the meat, and I think it adds a nice contrasting flavor in there. I don't know how this is the petite cut. I don't believe that it's the petite cut, but as long as they charge us for the petite cut, I'm happy with that. I was hesitant to order it, but I'm actually really glad I did. I love prime rib. It's just something we don't order in steakhouses very often. All right, Josh is making me try not just the rib cap.
I don't think it's fair.
Again, it's very tender, cooked to how I like it. I ordered it medium rare. It's got a nice beefy flavor. The garlic butter Might be a little overpowering, so I might have to pull some off of there, but it is a really, really good piece of prime rib. I'm very happy that we decided to order this.
Might need a big old pile of horseradish to cut that butter.
That might work. Okay, I'm going for the twice baked potato. I love a good twice baked potato, and I haven't had one in a really long time. I know this has bacon and chives in it. It's steaming hot.
Yeah, it doesn't seem like there's a lot of places that have that, but they should. I'm sure it's a lot of work.
It's hot. It's super hot, but what I really love about it is the creaminess of that potato, and the bacon stands out. It is so delicious. I, again, like, it's a comfort food for me, this prime rib twice baked potato.
Yeah, classic dishes.
Yeah, you even get a bit of that chive in there, which gives it just that, again, freshness flavor to a twice baked potato that shouldn't be very fresh. But that is fantastic.
And if you've never had a twice-baked potato before, you bake a potato, you take it out of the oven, you take the innards out, make a mashed potato, put it back in the oven, and you bake it again.
Yep, that's exactly right.
Yep. So I got talked into the garlic butter as well. It is a ton of butter.
It is.
All right, so I'm going straight to the rib cap as well. It is very loud.
It got very loud very fast in here.
Stupid tender, very juicy flavor. They must put a little beef broth on the plate.
Oh, I wonder if it's the same thing. Okay.
So even if it isn't a lot of moisture in the meat, there's a ton of it on your plate to be dipping in. It's like dipping in beef.
What do you think about the garlic butter?
I did not do much in that first bite. Yeah, I was afraid to like have it overpower.
Is there a sear on that steak?
Yep, a good sear. I agree, it might be too overpowering. It kind of takes away from the beef, so I maybe would not do the garlic butter in the future.
I think I'll move mine to the side. Yeah, I really do.
I think there's a good amount.
Yeah, how about the corn?
Let's try that corn. So it looks nice and creamy.
We love cream corn.
I love it. It's very simple, like very straightforward, nice sweet corn. Lots of cream.
Simple done right is great.
Yeah, I, yeah, I think that's going to be a really good side with this.
He even skipped his fork and just went to the serving spoon.
I did. All right, the dessert menu is here. There is a triple cheesecake, lava cake, key lime pie, Italian bomboloni, and the ones that they're really well known for, and we've had one before, There's a tableside flambé dessert which has either Bananas Foster or Cherries Jubilee, which we did do before, but I don't think we have room.
I don't have room. I ate so much of that twice baked potato, I should look like a potato.
The twice baked potato was the best bite of the main.
I agree 100%.
We'll talk more about that later. All right, we had to sneak away because it was really loud. I wanted to Start by talking about our experience by saying how when we told people we were going to Golden Steer again, there was a lot of people that said that it's overrated now. Uh, we had a good experience when we went the first time. It was about 4 years ago.
Yeah, it was a long time ago.
Yeah, we ended up doing one of the big steaks.
Yeah, steak for 2 type thing.
Yeah, and I think it was about $180 for the 2 of us, and that included the Caesar salad and, and side dishes.
Yep.
Steak for 2. And now when it's starting at $250, like You start thinking, okay, I think the major thing that people are thinking is overrated is one, the cost, and two, the fact that it's months and months out to get a reservation. Like this one I booked in April for August 31st. Yeah, September 1st. So you're looking at a 4-month wait to get in. I don't know, maybe people will get mad, but I think at this point we're gonna get hypercritical.
But let's start at the top. Bone marrow and the beef cheek croquettes.
Standout. I thought they were standout.
Both were very good. I would do both again.
Agreed. But the bone marrow was a bit pricey.
It was a bit pricey because the amount that you got was a lot less than that gigantic bone looks.
Yeah, agreed.
Um, the beef cheek croquette was very good. It's just not a lot, you know, but it was, but it was good. I had no issue with that.
But for an appetizer, that's exactly what you want, right?
Um, where we did have some issues are So I'll let you start.
Yeah, yeah, so mine was prime rib, and as long as you were eating the rib cap where there was seasoning and a little bit of sear, you were great. But then you get to the main part of the rib—
The eye of rib.
Yeah, the eye of rib for the prime rib. It just fell pretty flat. What I was hoping is I ordered the garlic butter hoping to like kind of make that meld together, and the garlic butter really just overtook it. It's my own fault. for ordering the garlic butter, but it really did overpower that prime rib.
I agree. And so switching to the ribeye, I thought that the garlic butter did not add to it. It actually like took away— yeah, it took away from the beefiness. And when you're ordering a $100 steak, you want to taste the beef. You want to be able to feel that good sear on it and the, the flavoring that comes from it. And so I think should have not ordered the butter.
But yours as well It came on a plate of a jus.
Yes. So there was like beef sauce or beef jus on my plate, which initially it seemed cool because it was like it just kept the beef moist. But I don't need that for a steak. I want it from the actual steak. I don't want a little bit of extra sauce. So that threw me off. The twice-baked potato was the best bite.
Oh, hands down. My favorite. I inhaled that thing. It was so good.
It was fantastic. Now, Price-wise, it's not the most expensive steakhouse we've been to. It's definitely not the cheapest either.
Correct.
So take that as you would like. I thought the cocktails also were pretty basic.
Yeah, their cocktail menu left something to be desired.
Now, service was amazing. The venue is great. There is a lot of history and story to that.
Agreed.
So take that as you would like, and how, you know, let us know what your experiences. I'm glad we've done it. I don't know that we'll go back.
Yeah, I agree.
But I'm glad we've done it.
Agree.
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