A Waste of Good Steak!\n\nOrdered: Australian Wagyu ribeye (~$135 for 8 ounces), US Prime Wagyu ribeye (~$80 for 10 ounces), Kobe steak sashimi\n\nI was on the hunt for the best steak in Las Vegas with no price limit and picked CUT based on some research (other places we considered were craftsteak and delmonico).  \n\nThe basic beef at the restaurant is absolutely top class, but the preparation totally overpowers the natural flavors of the meat.  This a steakhouse that combines top quality meat with very mediocre cooking to produce mediocre tasting fine steak.  i.e. a total waste of fine ingredients.\n\nCUT uses the same intense 5 spice rub for all its steaks.  This marinade is delicious and does a great job on adding flavor to a nice cut of steak you'd pick up at Safeway or Whole Foods.  But when you are ordering a $135 cut of marbled and hand fed wagyu beef that or corn-fed prime Nebraska beef this is NOT the right way to prepare fine meat....we could barely taste the beef underneath the intense spices so but for the texture it might as well have been a $25 cut of sirloin from the corner store.  \n\nUnfortunately this overcooked style is common to most Wolfgang Puck restaurants.  As another example, the Kobe steak sashimi was prepared with a lovely soy vinagrette but then doused with so much of the sauce and with added salt so that  it was basically impossible to actually taste the steak underneath the small pond of sauce in the plate.\n\nAfter having dined at many fine steakhouses around the world we were looking forward to a great meal with some great local and imported cuts of steak, but instead paid almost $200 a person for a mouthful of spices smothering some otherwise  fine meat.  What a shame!\n\nOn a positive note, the service was very good and the decor and ambience of the restaurant are top notch.