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Interview: Executive Chef Robert O'Brien, The Steak House, in Circus Circus

Executive Chef Robert O’Brien, with the award-winning The Steak House Restaurant, discussed the reasons for their success. “We purchase Midwestern choice beef from the heart of the corn belt in Nebraska. The cattle are raised on grass the first six months and finished on corn for 180 days.

Executive Chef Robert O'Brien explained, "We purchase Midwestern choice beef from the heart of the corn belt in Nebraska. The cattle are raised on grass the first six months and finished on corn for 180 days."
Executive Chef Robert O'Brien explained, "We purchase Midwestern choice beef from the heart of the corn belt in Nebraska. The cattle are raised on grass the first six months and finished on corn for 180 days."
(Photos by MGM International)

The Steak House utilizes more than only one process, both drying and wet aging. Using both takes the meat to another level. Our meat is wet-aged from 21 to 28 days then dry-aged for another 21-28 days.

We follow old-school traditions serving big portions cooked on a Mesquite charcoal grill. The flavor imparted into a good aged-steak and the steaks appearance is much better than cooking over a gas grill.

Another big part of their success, the longevity of the employees. The cooks, the waitresses and waters have all been working here 20-28 years. They are happy employees who know how to treat our guests.

Ron Randazzo, the General Manager, knew couples who brought their children and now the children grew up and bring their own family.

All of these reasons combined with the way we cook the meat make the Steak House an unforgettable dining experience.”

Serving from 200-300 dinners a night, the Steak House has been pleasing their guests for more than 32 years.

The Exhibition Kitchen is in the center of the restaurant allowing guests to watch the chef turning the steaks on the Mesquite charcoal grill.

The Steak House only serves dinners, there are no ala carte meals. Chef Robert chose to keep the tradition throughout the years. The dinners include the entrée, soup or salad, vegetable, choice of potato and freshly baked breads.

Dinner prices range from chicken breast at $30 to twin Australian lobster tails at $79. The New York strip, porterhouse, rib eye, Filet Mignon and prime ribs dinners range from $43 to $53.

Executive Chef Robert O’Brien feels, “We want you to come in, have a fantastic meal and leave happy with a big smile on your face. That is our goal every night."

Chef Robert also oversees all of Circus Circus Hotel’s restaurants. For reservations or information, call (702)-794-3767. The Steak House Restaurant is located inside Circus Circus Hotel & Casino, 2880 Las Vegas Boulevard.