I tried a $1,000 steak at the Fontainebleau Las Vegas. It was the ultimate Sin City dining experience.
The $1,000 Beef Case at Papi Steak, the celebrity-loved restaurant at Fontainebleau Las Vegas.
Within minutes of finding our table at Papi Steak, the flashy Miami transplant at the equally flashy Fontainebleau Las Vegas, an EDM song blasts from the speakers. Our server politely excuses himself, answering the siren call.
He joins the wave of waiters and dancers surrounding a nearby table, holding strobe lights and chanting “Hey! Hey! Hey!” in perfect unison. A woman ditches her dinner to join them, waving her napkin around. We turn our heads to gawk as a man presents a briefcase that glows gold every time he teases it open.
Inside is a 55-ounce Australian purebred wagyu steak. It’s branded right then and there, a plume of smoke rising above diners’ heads like a new pope being announced at the Vatican.
This is the $1,000 Beef Case, and I was about to try it. (B-17 paid a media rate for the meal.)
Your favorite celebrity’s favorite steak
Every $1,000 Beef Case comes with a wild show.
You know that scene in “When Harry Met Sally” when Meg Ryan is trying to prove her point — quite loudly — at Katz’s Deli, and an older lady turns to the waiter and says, “I’ll have what she’s having?” The Papi Steak Beef Case is kind of like that.
David “Papi” Einhorn, co-owner of Papi Steak, told me the highest number of Beef Cases sold in one night is 78, a record the restaurant hit during the Super Bowl in Las Vegas. I counted 15 during my two-hour dinner.
It’s an effective business strategy for a city that runs on extravagance and spectacle. One table orders a Beef Case, and the rest fall like dominos. You can practically see the high rollers looking over and saying, “I’ll have what they’re having.”
But there’d be no $1,000 Beef Case without the original Papi steak, once just a fixture of Einhorn’s star-studded barbecues. His 32-ounce Glatt Kosher dry-aged tomahawk steaks (and dairy-free secret sauce) were all over Instagram, catching the eye of David Grutman, the Groot Hospitality investor behind Miami nightlife staples like Komodo and LIV.
“He was like, ‘Why don’t you come grill it at my house?'” Einhorn told me. “So I flew all the meat down and made the secret sauce, and Leo DiCaprio and all the A-listers were there, and everyone went crazy for it.”
David “Papi” Einhorn with the $1,000 Beef Case.
Grutman put the Papi steak on Komodo’s menu in 2018, and it was a hit. Einhorn said the Kardashians loved the dish so much that he would be called into the kitchen to make it whenever they were in Miami.
A year later, Grutman and Einhorn opened the first Papi Steak restaurant in South Beach. When the Fontainebleau Las Vegas opened its doors in 2023, the pair knew they wanted to bring their concept to the West Coast.
Once again, the stars — including DiCaprio, Jennifer Lopez, David Beckham, and Tom Brady — followed.
Food as good as the atmosphere
Inside Papi Steak in Las Vegas.
The vibe at Papi Steak is pure Sin City. The tables are marble, the booths are red leather, and a blue chandelier sparkles at the center. The wallpaper is black, and there are fresh orchids everywhere.
It’s bold. It’s loud. It’s sexy.
I’ve visited Vegas over 20 times and seen my share of flashy restaurants. But as I dug into Papi Steak’s dishes, I was delightfully surprised to find that this steak house wasn’t just easy on the eyes.
My boyfriend and I kicked things off with the $24 Caesar salad, which hit every note — crisp lettuce, a rich and tangy dressing, and some of the best croutons I’ve ever tasted. They had a satisfying crunch but were soft in the middle, with each bite revealing a deliciously herby flavor.
When I gushed about them to our waiter, he said the croutons are always made to order.
The latkes at Papi Steak in Las Vegas.
We also opted for the $18 latkes, among the Papi Steak dishes inspired by Einhorn’s Jewish heritage.
The dish was memorable, with its light but firm texture and satisfyingly crispy crust. Each latke was savory and comforting, especially when paired with crème fraîche and fresh apple sauce.
We completely cleaned both plates. Then it was time for the $1,000 Beef Case.
What’s in the Beef Case?
Inside the Beef Case is a 55-ounce Australian wagyu.
When Einhorn’s butcher vendor first offered him a 55-ounce Australian wagyu for Papi Steak, he said he had no idea what to do with it. The wholesale price is the same as the most expensive steak on his menu.
Then, Einhorn remembered a gift he’d been given: a diamond briefcase with Papi Steak’s logo emblazoned in gold. He decided to put the Australian wagyu in the briefcase and create the special show, realizing he could turn the Beef Case into a classic Vegas moment — without the need for bottle service.
“Today, a lot of people like to have a show, but they don’t want to go to nightclubs that much,” he said. “With this, they get the vibe, the music, everyone’s around them, they feel special, they feel important, they had a great meal — all those things coming together is what makes the steak a really special experience.”
The Beef Case isn’t just literal smoke and mirrors. Our Australian wagyu — which could easily feed at least six people — was cooked to perfection after being branded with the Papi Steak logo and whisked back to the kitchen following the show.
I loved the flawlessly charred edges, which gave way to the tender meat. The secret sauce had a surprising kick of sweetness, while the chimichurri provided a punch of fresh tanginess.
My boyfriend and I were in heaven with every bite.
The $1,000 Beef Case is cooked in the kitchen following the show.
It’s easy to fake a good time — that was the entire point of the “When Harry Met Sally” scene. And in a city like Las Vegas, plenty of hot spots use their Instagram clout and A-list clientele to mask a subpar dining experience.
But Papi Steak has the food to back up its hype. Plus, the service was akin to what I’ve experienced at Michelin-starred restaurants. Even if the Beef Case isn’t in your budget, you could still have a great meal and time.
Just don’t be surprised if you turn to the waiter to say, “I’ll have what they’re having.”
