The Hayworth Beef Program
At Hayworth, steak is not a menu item. It is the whole damn point.
At Hayworth, steak is not a menu item. It is the whole damn point.
We hand-cut only the best Prime New York strips and ribeyes, sourcing from some of the most respected beef programs in the country: DemKota Heritage out of South Dakota, Allen Brothers out of Chicago, Snake River Farms from Idaho, Flannery Beef out of California, and Akaushi / Red Wagyu out of Texas.
Every steak is chosen for real flavor, beautiful marbling, texture, and consistency. We are not looking for boring beef with a fancy price tag. We are looking for the kind of steak that makes you put your fork down, look across the table, and say, “Okay… this is serious.”
The Dry-Aging Program
Our dry-aged steaks are aged in-house from 14 to 60 days. The goal is not that aggressive, moldy, punch-you-in-the-face funk that makes people pretend they like it because it was expensive. Our process is softer, cleaner, and more elegant: tender, deeply flavored beef with just enough dry-aged character to remind you that someone here actually knows what they are doing.
live fire
We cook our steaks over live fire using post oak wood and charcoal to create the perfect balance of smoke, heat, and crust. Each steak is finished with a touch of bone marrow and exactly the right amount of salt. No sauce is needed. But if you must, we have the ones you want — built to balance the beef, not hide it.
“The filet that makes filet skeptics quiet.”
The Cuts
The program changes with different cuts, sizes, aging periods, and producers, so there is always another reason to come back and make another questionable financial decision in the name of dinner.
The filet that makes filet skeptics quiet. Each one is cooked individually in cast iron and gently basted with brown butter and herbs until it becomes exactly what filet should be: soft, luxurious, deeply flavorful, and honestly kind of unfair to every filet you had before it.
This is steak with intention. Great beef. Live fire. Proper aging. Real technique. No shortcuts. No gimmicks. No sad chain-restaurant nonsense.
There is no better steak in Las Vegas.
A table is waiting.
The Story
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