My casino host at Green Valley Ranch resort made dinner reservations, but on entering I asked the hostess if we could split the comp between the lounge and dining room in order to take advantage of happy hour half pricing on martinis. The hostess said yes and so advised the bartender.

On the first round of drinks in the bar my wife went with an Elvis Presley martini (Stoli raspberry and vanilla vodkas, light Creme de Cacao, and fresh strawberries) while I chose the blackberry martini (Tangueray gin, St. Germain elderflower liquer, Funkin Blackberry, basil syrup and fresh lemon juice). So Good!

For round 2, you knew there would be a round 2, she got a bit tipsy on a Bo-Pino (Absolut raspberry vodka, Chambord liquer, Cointreau, and fresh lemon juice) and I may have got giddy on a Ginger martini (Absolut pear vodka, Stirrings ginger liquer, St. Germain liquer, pineapple juice, lemon twist and raspberries). Both were excellent.  

We then made our way to the elegant dining room where we were presented with menus and a bread basket with soft herb butter. We shared a California salad with each of us ordering the petite 8 ounce filets that was nicely charred while remaining medium rare as requested. These were tender and flavorful, and among the best we have experienced. For sides we chose grilled asparagus that still had a nice snap to them plus a baked potato. Service throughout was excellent.

One of the premier steakhouses in Vegas. Swanky with marble and an encased oversized glass fireplace. We overindulged at every corner. Started with the shellfish tower - amazing stone crab claws, king crab, Kumamoto oysters, 5 inch prawns, and halved Maine lobster tails. Some friends had the house salad - nothing special here. Also tried their French onion soup topped with gruyere, this could be a meal in itself, best I have ever had. And now the steaks - I always go for a bone in ribeye at these manly meathouses. This one was of course prime, seared just right on the outside, tender, juicy, and flavorful on the inside. I opted to add the seared fois gras on top and a side of day boat sea scallops. Suffice to say this was a badass meal. I will gladly go back whenever I am near Green Valley Ranch in Vegas. Highly recommended by a steakhouse connoisseur.

Upscale Steaks. If you're committed to wearing your grubby tee shirt and ballcap wherever you go, it's probably best to stick with the buffets. But for a more grown-up experience, this very fine steak house delivers. Prices are in line with a typical American steak house and the tab can escalate quickly given that everything, literally EVERYTHING, is a la carte. Many diners take a huge chunk off their bill by paying with their resort points (some slot machines pay out 12:1 on points, so keep an eye out for those).

Service was cool and professional, not especially warm, but there were no missteps at any of the dinners I attended. While the grass-fed filet that I had was perfectly good ($46 for an 8 oz filet, plus $6 for a gorgonzola crust) and the side dishes were traditional and executed perfectly, the real standout, the things I'd return for right now if I could, were the appetizers. You could, and perhaps should, just make a meal out of these dramatic, creative, insanely fresh, and delicious starters. The oysters I had were sourced from beds off Long Island, and presented with tiny scoops of gin sorbet. My dozen disappeared far too quickly. High points also go to the bar, which does indeed craft some of the best martinis and classic cocktails that I've ever tasted. Which was a nice break from the sugary concoctions offered at the other resort bars.

Acoustics in the modern dining room are muted but not stifling, permitting easy conversation wherever you are seated. Even the bar area has a relaxed and comfortable vibe.