Bourbon Steak

The story

Crafted with passion, served with love

A Modern Steakhouse at the Four Seasons

Bourbon Steak Las Vegas brings Chef Michael Mina's celebrated vision to the Four Seasons Hotel on the Strip, reimagining the classic American steakhouse with precision and range. The result is a dining room where premium beef and seafood share equal billing, global flavors sharpen familiar favorites, and the beverage program has earned Wine Spectator's Best of Award of Excellence for 2025 — a distinction that speaks directly to the depth and curation of the wine list.

What's on the Plate

The menu is built around the grill, but it reaches well beyond it. From the grill, guests choose from a center-cut filet mignon, a 14oz NY strip, and a 20oz bone-in ribeye, with a dedicated World of Wagyu section offering A5 cuts including a rib cap and boneless ribeye. Accompaniments run from béarnaise and chimichurri to seared foie gras, diver scallops, and half Maine lobster — so the steak can be as straightforward or as layered as you want it.

Seafood holds its own throughout. The shellfish program opens with oysters on the half shell, little neck clams with cherry pepper granita, and a full shellfish platter. From there, the kitchen moves into olive oil-poached Chilean seabass with black olive gremolata and cherry tomato confit, and big eye tuna prepared foie-poivre style with wilted spinach and peppercorn sauce.

Two dishes carry the Bourbon Steak name for a reason. The Maine Lobster Pot Pie — market vegetables, russet potatoes, black truffle, lobster-brandy cream — has the weight of a classic. The salt-baked and hay-smoked dry-aged tomahawk arrives with potato-crusted fondant potatoes and red wine demi-glace, a preparation that rewards patience and appetite.

Starters include Michael Mina's tuna tartare, a signature across his restaurants, finished here with quail egg, pine nut, asian pear, and a trio of chili peppers. Caviar service, sourced through Petrossian of Paris, is available in three formats, including a caviar lobster "roll" in a warm beignet.

The Room and the Bar

Located inside the Four Seasons, the space accommodates private events through versatile dining rooms suited to intimate dinners and larger celebrations alike. The lounge opens at 4PM, an hour before the main dining room, and carries its own menu alongside cocktails like the Steakhouse Martini — Grey Goose, Bombay Sapphire Premier Cru, dry vermouth, manzanilla sherry, and yuzu essence. The bourbon selection, as the name implies, is taken seriously.

Dessert closes the meal with options that include a bourbon-flambéed chocolate fondue (minimum two guests), Michael Mina's banana tarte tatin with macadamia nut ice cream, and a root beer float built with sassafras ice cream and 24K gold — a Las Vegas flourish that fits without feeling forced.