Executive Chef Robert O’Brien always wanted a career in the culinary world. It just took him a little longer than usual.
O’Brien was a construction superintendent for the better part of his adult life before enrolling at the Los Angeles Culinary Institute at the age of 40. His hard work paid off when O’Brien was named Chef of the Year by the Las Vegas Fraternity of Executive Chefs in 1999.
O’Brien oversees all restaurants at Circus Circus including The Steak House, designated one of the best in America by the Zagat Survey. The restaurant also has been named best steak restaurant by the Las Vegas Review-Journal Reader’s Poll for 20 years.
“It’s all about our staff and their longevity here,” said O’Brien. “It’s not unusual that many of our employees have over 10 years here. Restaurant manger Ron Randazzo has been greeting guests for 20 years. All this leads to a friendly, warm environment, excellent service and the fact that we know how to grill great steaks.”
The Midwest corn-fed steaks are wet aged for 30 days to maximize tenderness, and then dry aged for an additional 28 days in order to intensify the flavor and ensure a wonderful dining experience.
Chef O’Brien said there is no secret to the success of the restaurant.
“The food is simple and straightforward,” he said. “People know they’re getting a thick marbled steak that is properly grilled on our open-hearth Mesquite charcoal broiler. Over the years, we’ve added a few items to the original menu such as a bone-in rib eye and several of our fish selections.”