Step inside The Broiler at Boulder Station and you can feel old-school Vegas sparkle without the noise. You get slow-roasted prime rib that practically falls apart and lobster bathed in butter that tastes like a lucky streak. The brick walls, brass accents, and tableside touches make dinner feel like a show again. Come hungry and curious, because the classics here still know how to win.
Slow-Roasted Prime Rib, Queen Cut
This is the plate that keeps regulars talking. The queen cut arrives rosy and tender, with edges kissed by slow heat so the fat melts just right. Ask for au jus and a creamy horseradish kick, and you are set.
You will notice how each slice carves easily and stays juicy. It is the kind of prime rib that makes you slow down and savor. Pair it with asparagus or a baked potato to keep the vintage vibe going.
Order it midweek when the room is calm and service feels extra attentive. If you prefer more crust, ask for an end cut. Either way, you will taste why locals call this the best in Vegas.
Butter-Drenched Maine Lobster
This lobster lands at the table shimmering with butter and a squeeze of lemon on the side. The meat pulls clean from the shell and stays sweet, with just enough richness to feel celebratory. It is the surf half that makes the turf jealous.
If you love a classic, ask for drawn butter extra on the side. The staff keeps it simple and focused, which makes the flavor shine. Add the salad bar first if you want to pace the meal.
On Wednesdays, look for specials or upgrades that bring even more value. If you are sharing, have them split and crack it for easy bites. Expect to leave nothing but shells.
Ribeye With Garlic Cilantro Sauce
The ribeye here is a crowd-pleaser, marinated and smoke grilled so the fat renders into pure flavor. It arrives juicy with a sear that means business. The garlic cilantro sauce adds a bright, herbal pop that cuts through richness.
You will want a loaded potato or yam to soak up the drippings. Ask for medium rare if you like a warm red center and they usually hit it. If you want extra crust, say so and they will push the sear.
Servers like Kenny and Carlos get shoutouts for pacing and polish. When the room is busy, let them guide your timing. This steak feels like a win you can count on.
Tableside Caesar Salad Experience
There is something about watching a Caesar built right in front of you. Anchovies, egg, lemon, and pepper come together as the server works the bowl with confidence. The romaine hits the dressing crisp and cold.
You taste briny, bright, and creamy in every bite. Croutons crunch, Parmesan snow falls, and you feel like a high roller for a minute. It is theater, but the flavor backs it up.
If you love extra anchovy, ask and they usually oblige. Share it as a warm up before steak or lobster. It sets the tone for the classics that follow.
Crab-Stuffed Lobster Wednesday Special
Midweek brings a sleeper special worth planning around. The crab-stuffed lobster packs sweet lump meat into tender shells, then brushes on butter for that Vegas gloss. You get surf on surf with big aromas and bigger bite.
This is the order when you want decadence without fuss. The stuffing stays moist and well seasoned so every forkful feels balanced. Sides keep it old-school, from greens to potatoes.
Ask your server about availability right at opening. It can go fast when word spreads. If you pair it with a crisp white, the flavors really pop.
Filet Mignon, Eight Ounces
When you want soft and elegant, the filet delivers. It cuts like butter and holds a clean beef flavor without heavy char. A simple salt and pepper sear keeps things honest.
Pair it with mashed potatoes for comfort done right. The kitchen nails silky textures and a gentle garlic note. Ask for medium rare to keep it plush.
If you like a saucy moment, request a peppercorn or red wine finish. It turns the filet into a date-night classic. Add asparagus to keep the plate fresh and balanced.
Classic Sides: Baked Potato, Asparagus, and Yams
Great steak loves great sides, and The Broiler stays loyal to the hits. The baked potato arrives fluffy with butter, sour cream, and chives ready to load. Asparagus comes crisp-tender with a light gloss.
On cooler nights, go for the baked yam, which eats like dessert without trying too hard. A sprinkle of salt and dab of butter is all it needs. Each side feels like a page from a vintage playbook.
You can split these easily for the table. When your steak rests, build your bites and take your time. It keeps the pace relaxed and satisfying.
Soup and Salad Bar Tradition
The salad bar feels like a throwback in the best way. Crisp greens, chilled bowls, and a few classic dressings let you build your own start. Add a cup of soup to settle in before the main act.
It is not fussy, just fresh and steady. You can keep it light or go hearty with croutons and bacon bits. The pace gives you room to catch up and plan your next bites.
If you arrive right at opening, everything is extra chilled and tidy. Grab a small plate so you do not fill up too fast. Save space for the prime rib waiting in the wings.
Sizzling Shrimp, Calamari, and Crab Cakes
Appetizers set the tone, and this trio hits the table hot. The sizzling shrimp arrive fragrant with butter and garlic. Calamari stays lightly crisp, while crab cakes lean sweet and savory.
If you are sharing, ask for extra lemon and a second sauce. Portions are solid, though you might wish for a touch more when the table gets hungry. That is a good sign that the flavors are working.
Pair with a dry white or a light cocktail to keep the palate alert. Then move right into steak or lobster without missing a beat. You will start strong and finish stronger.
Prime Rib, King Cut Indulgence
When you want the full show, go king cut. The heft brings deeper beef flavor and a richer band of fat that turns silky. Au jus pools at the bottom and every slice glows with confidence.
You will want a pause between bites just to smile. Ask for creamy horseradish on the side for a clean burn. The texture holds steady even as the plate cools.
This is a celebration order, perfect for birthdays and wins. Let the server guide the wine if you are unsure. Expect leftovers and a very happy tomorrow.
Chilean Sea Bass, Melt-in-Your-Mouth
Not a steak person tonight You are still in good hands. The Chilean sea bass flakes into buttery layers with a gentle sear. It is mild, rich, and surprisingly craveable.
A lemony finish keeps it bright without stealing the show. Pair it with asparagus or a lighter potato prep. Even steak lovers at the table will sneak a forkful.
When the dining room is calm, this dish feels especially polished. Ask for pacing so it lands right after your salad. You will not miss the ribeye one bit.
Loaded Baked Potato Strategy
There is an art to loading a potato here. Butter first to melt into the fluff, then sour cream, chives, and a dash of salt. Bacon if you want crunch and smoke.
This side anchors a ribeye or prime rib like a pro. It stretches the richness without getting in the way. Save a corner to drag through any leftover jus.
Ask for toppings on the side if you like to build as you go. It keeps every bite fresh and hot. Simple, classic, and deeply satisfying.
Garlicky Mashed Potatoes and House Rolls
Comfort plays lead with these two. Mashed potatoes lean garlicky and smooth, perfect for catching steak juices. Warm rolls and biscuits arrive soft inside with a crisp edge.
Spread butter while they are still steaming and you will get why people mention them. It is the small touches that make the meal feel generous. You can easily share a basket without regret.
When the mains show up, keep a roll to swipe the plate clean. It is a habit you will not want to break. Pure steakhouse happiness, no shortcuts.
Service That Feels Old-Vegas
The team knows how to read a table. Friendly, attentive, and unhurried, they guide you without hovering. On slower nights, the room feels almost private and peaceful.
Ask questions and you will get honest advice on cuts, temps, and specials. Tableside touches like the Caesar make you feel part of the show. You can tell they take pride in the classics.
Call ahead to confirm hours since they open evenings and stay closed Mon and Tue. Arrive a few minutes early to settle in. You will be in good hands either way.
Ambiance: Brick, Brass, and Casino Glow
The Broiler leans into that timeless steakhouse look. Brick walls, brass accents, and low lighting give everything a warm gloss. It feels like a pocket of the past tucked inside Boulder Station.
You will want to linger, especially with a drink or dessert. Conversation flows easier when the room is calm. It is perfect for date night or a celebratory splurge.
Sit near the action if you love tableside flair. If you prefer quiet, ask for a cozy corner. Either way, the mood sets you up for a memorable meal.
Plan Your Visit: Hours, Price, and Tips
The Broiler sits at 4111 Boulder Hwy inside Boulder Station, an easy hop from the Strip. Dinner runs Wed to Sun with slightly later hours on Fri and Sat. Price lands around 50 to 100 per person depending on your picks.
Book a reservation if you want tableside Caesar and a prime slot. Call +1 702-432-7743 or check the Boulder Station site for updates. Closed Mon and Tue, so plan around it.
Come hungry and pace yourself. Hit the salad bar lightly and save room for steak or lobster. It feels like Vegas history served hot and ready.