Edge Steakhouse Las Vegas Menu

STARTERS

    SOUP & SALADS

      ENTREES

        CHEF SELECTIONS

          STEAKS

          Our dry aging is a slow traditional process for aging fine cuts of beef in house. Throughout the 40 days of dry aging, the beef undergoes a process using its natural enzymes in the meat. This works to break down connective tissue and muscle which enhances the tenderness while also heavily concentrating the beef flavor by removing excess moisture. Pink Himalayan sea salt blocks are added to slowly permeate the meat and help the aging process. Dry aging truly creates the perfect steak.

            ACCOMPANIMENTS

              SIDES

                SWEETS

                  DISCLAIMER

                  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu items may contain or come into contact with wheat, eggs, peanuts, tree nuts, fish, shellfish, soy and milk. Please advise your server of any known food allergies.