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Restaurant Collection

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 - STK
 - STK
 - STK
 - STK
 - STK
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HOURS

Dinner: Sun – Thurs | 5:30 - 11PM
Dinner: Fri – Sat | 5:30PM - Midnight
Social Hour: Mon - Thurs | 5:30 - 7PM

Location

Level 3, Boulevard Tower

STK: A CONTEMPORARY STEAKHOUSE

STK is a new-style Las Vegas steakhouse from The One Group and Executive Chef Stephen Hopcraft. STK features a bustling bar scene, an inspired menu, and a relaxed dining atmosphere with a sexy vibe created by the in-house DJ.

With locations in New York City, Miami and Los Angeles, STK is a Las Vegas celebrity hotspot that breaks with tradition, offering a flirty take on the classic American steakhouse.

SIGNATURE DISHES

  • Day Boat Scallops: Dry scallops served with pancetta braised kale, potato cream and Osetra caviar.
  • Lil BRGs: Two all-Wagyu beef patties, special sauce, cheese, housemade Japanese pickles, onions on a sesame seed bun; can be “super sized” with black truffles, foie gras, or both.
  • Tuna Tartare: Fresh sushi-grade tuna stacked atop avocado with a soy honey emulsion, served with house-made Taro chips.

Accolades

  • OpenTable, 100 Best Steakhouses in America
  • OpenTable, Top 100 Hot Spots in America

GROUP RESERVATIONS

To reserve a table for parties of 13 or more, click the button below or call 877.551.7776. Private and semi-private dining options available.

GROUP INQUIRIES


CHEF BIO: STEPHEN HOPCRAFT

Stephen Hopcraft

With a commitment to creating culinary masterpieces that spotlight seasonality of ingredients and unique flavor profiles, Stephen Hopcraft joined The ONE Group as Executive Chef, STK Las Vegas. Recognizable as a Bravo TV "Top Chef" contestant and from appearances on the Food Network's "Chefs vs. City," Hopcraft's passion in the kitchen derives from a simple philosophy: use only the freshest ingredients to craft palate-surprising flavor combinations with broad appeal.   

Hopcraft credits impetus for his culinary journey to the adventurous cooking style of his mother at their home in Shaker Heights, Ohio. By adding unique components to her Midwestern comfort dishes, she shaped an artful yet familiar dining experience that would become the basis for Hopcraft's own approach as a chef. A serendipitous move to California led Hopcraft to meet Chef Thomas Vinolus. As Hopcraft's mentor, Vinolus inspired him to enroll in the prominent California Culinary Academy of San Francisco.   

Hopcraft's talents were quickly recognized and he obtained an internship with Chicago's renowned chef Charlie Trotter. From there, he went on to develop a relationship with acclaimed chef Michael Mina, and spent the last 10 years working in many of Mina's restaurants, including Arcadia, StripSteak, and SeaBlue.

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