Yes I'm a meat lover.  Call me a caveman, I just love to eat a big juicy steak.   Being in Hawaii we are a little limited to steakhouses but I have been to most of them at least once.  Morton's, Hy's, DK's, Ruth Chris, and also other with steak like Kincaids, Shoreside Grill, and even Ruby Tuesdays.  Well, you get the jist.   I normally will opt for a Ribeye whenever possible and then maybe a NY or T-bone.  I like my meat to be juicy and have some fat so I normally don't get a filet.\n\nBeing we were heading out for Vegas I wanted to have a date night with my wife and get a good steak.  I asked my friend, who is a seasoned chef.  He lived and worked in Vegas for some years after grad-ing from the CIA and working at the Greenbrier among many other accomplishments both abroad and at home.  I figured he'd be the best person to ask for an honest opinion.  He recommended a few places we could try but said if given the choice we should go to CUT.  That sealed it, CUT it was.  I checked Open Table to see if I needed to book way ahead but it seemed like we should be fine booking a day in advanced.  Great considering we hardly know where we will be in Vegas day to day and hour to hour.  Once we were out there and could plan our schedule, we were able to lock down a reservation that would work for us.\n\nWe headed out a little early not know how long it would take me to find the parking garage and not know how far we would have to walk to get from the parking to the restaurant.  CUT is in the Palazzo hotel.  Parking was a breeze.  They had a guard asking where you were going so I guess maybe they restrict the parking to guest and customers.  We found a parking pretty close to the elevators which is amazing for a Vegas Casino.  Needless to say we had some time to explore before going to the restaurant.\n\nWe had a reservation at 9 and got there about 10 minutes early.  They were pretty packed.  They didn't have a regular table open yet but did offer us a table off to the side in the lounge area.  We decided to wait for a regular table, not wanting to miss out on the whole steakhouse experience.  We did go to the bar to kill our 10 minutes.  One think that irritated me at the bar was when I asked the bartender what kind of beer they had he immediately stated that they don't carry anything domestic like Bud Light or Coors.  Did I f**king say that's what I wanted??  All he had to do was provide me their drink menu, which is on an iPad for customer use.  Snooty bartender,  he should be happy I payed for those drinks with my total bill and didn't have to tip him separate.\n\nOnce seated we had the best service.  Our waiter was Chip and from what we saw, he was probably the head waiter as he was directing most of the other workers as he did his job.  He was very knowledgeable about their menu offerings and offered in-depth descriptions about everything they served.\n\nThe menu was a head turner.  They had so many things that sounded delicious.  One of those places you wished you were with a large party so you could sample more.  We decided on the Warm Asparagus, Poached Organic Egg, Warm Bacon Vinaigrette on a focaccia bread as our appetizer.  Along with that we also got  to pick from their selection of homemade breads and also got a couple or long parmesan coated breadsticks and butter puffs, or something like that.\n\nFor the main dish my wife got the Indian Spiced Kobe Beef shortribs which they slow cook for 8 hours.  They were very succulent and rich.  They had a distinct Indian flavor but not too overpowering.  It was also not very spicy at all.  The meat was so tender it was almost falling off the bone.  It was actually too much for my wife to finish.\n\nAfter Chip had explained the different lines of meats they carried I was sure I would need to get their sampler to get the best taste of what they had to offer.  I got their \""Tasting of New York Sirloin Sampler\"".  It came with a 4oz of Snake River Farms American \""Kobe\"" style beef, 4oz USDA Prime 35 day aged, and a 2oz of Blackmore Ranch Australian Wagyu.  It also came with a medley of different sauces and spices I could add to it.  None of which I needed to use.  They season their steaks with sea salt and black pepper.  It was seasoned perfectly so that the saltiness and pepper was not too overpowering and let the flavor of the beef shine through.  It tasted amazing.  And to be able to taste these 3 different lines of beef side by side really made it easy to see and taste the difference in quality.  All being top notch but clearly easy to rank.  Might make me come back for more Australian Wagyu on a future trip.  We also got a side of their mac and cheese that was suggested by the waiter.  Talk about rich and creamy, definitely a grown up mac and cheese.\n\nIf you ever are in Vegas and in search of a great steakhouse.  Make sure to put cut on the shortlist.  You definitely won't be disappointed.  Happy eats!