The internet is sort of obsessed with steak. Hundreds of videos exist on TikTok and Instagram of nature-loving grill guys, the ones searing juicy tomahawks by the creek or at stunningly high altitudes, overlooking a grand view. But truth be told, a great steak doesn’t require any showstopping presentation—it is the showstopper.
Don’s Prime at Fontainebleau delivers just that with its classic vibe, tableside carvings, approachable lounge menu and world-class American Wagyu beef program.
A tribute to Fontainebleau Development chairman and CEO Jeffrey Soffer’s late father, Don’s opened in 2023 with all the swagger and sophistication of a decades-old steakhouse institution. The dining area is gorgeously furnished with accents of marble, warm burgundy tones and bold greens becoming more pronounced as you explore the halls. It’s charming, to say the least, and rife with a sense of celebration. Don’s is where you go to delight.
Steak at Don’s Prime
Fontainebleau’s “ocean-to-table” seafood program in Miami Beach is legendary, with the seaside resort famously investing in its own aquarium of freshly caught fish, so we’d expect nothing less from Don’s Prime. The chilled and roasted seafood platters offer a bounty of fresh fare, from Eastern and Pacific oysters to king crab and briny clams baked in chile butter. Lighter bites like the bigeye tuna tartare and jumbo lump crabcake should also satisfy, if you’re not up for sharing.
It’s as close to the sea as desert diners will get, but Don’s really carves a name for itself with its prime cuts of beef. Fontainebleau’s exclusive partnership with Colorado’s Cross Creek Ranch enables the culinary team to put out the most ethically sourced and quality meat on the market—for the entire property. Cross Creek Ranch breeds livestock from an A5 lineage, the highest possible grade of Japanese beef available. The Vegas team selects its cattle from birth, determining how it’s raised and what it eats, and the resort utilizes every part of the cow; Don’s receives some of the best cuts, Chyna Club uses the bones for its broth and LIV Beach gets Wagyu beef for hot dogs.
That appreciation for the animal is what sets this steakhouse apart. Don’s cuts are fatty and exceptionally rich, an indulgence but also a full-on experience. The in-house dry aging program breaks down fibers and tenderizes the meat to plump perfection. Domestic cuts include the New York strip, bone-in ribeye, filet mignon and porterhouse, but executive chef Patrick Munster suggests the No. 1 seller: the 40 oz. Snake River Farms tomahawk ($245).
“We usually dry-age it anywhere from 30 to 35 days, that’s the sweet spot,” Munster says. “They’re awesome. Really great steak, fun to share. I think Snake River Farms is probably the best domestic Wagyu that you can get.”
The A5 Japanese Wagyu (4 oz. $220, 8 oz. $420) is as close to the source as you can get, but sometimes we don’t have time for the full steakhouse experience. Luckily, Don’s Prime has a robust, approachable lounge menu featuring scrumptious lobster rolls with caviar ($38); oysters Rockefeller ($36) topped with a whipped gouda cream sauce, spinach and parmesan breadcrumbs; and Don’s Lounge Burger ($48), a coma-inducing delight with Cross Creek Ranch patties stacked atop glazed pepper bacon and a yolky, sunny-side up egg ready to be drizzled on. Those bites can be enjoyed in the lounge along with its own bar from 5 to 8 p.m.
Don’s Prime has proven it isn’t cutting any corners with its concept. It’s approachable, elegant, and showy when it counts—just how every steakhouse should be.
DON’S PRIME Fontainebleau, 702-678-9000, fontainebleaulasvegas.com. Daily, 5-10 p.m.
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