Between dark wood decor, crystal chandeliers and illuminated bar tops, Hank’s Fine Steaks & Martinis makes an impression from the moment a guest walks through the door. The fine dining spot in Green Valley Ranch has been a Vegas locals’ favorite for years, yet it isn’t resting on its reputation. Hank’s is now the first and only restaurant in Henderson to serve true certified Kobe beef, and that’s sure to draw locals and visitors alike.

The phrase gets tossed around a lot, but real Kobe beef comes from cattle raised under strict conditions in Japan’s Hyogo prefecture, producing a unique, elegant marbling that melts in your mouth like butter. Any restaurant that carries it must be approved by the Kobe Beef Association with paperwork and a golden steer statue provided as verification. Executive chef Arnie Garcia believes the meat is so rich, it works best cooked at a low temperature to no more than medium-rare with minimal seasoning.

Hank’s serves Kobe beef in two distinctly different ways. The carpaccio appetizer is two ounces of ribeye cap sliced thin for $60. Since it’s served cold, a smoky hint of sesame oil and black garlic shoyu soy sauce help break out the flavors with an earthy chimichurri garnish of micro cilantro, ginger and scallions. As a main course, Kobe is also served seared to preference at $45 per ounce (with a 4-ounce minimum) with blistered shishito peppers and pan-roasted mushrooms. Only the eye of the ribeye cut is used. Confit garlic flakes, black garlic shoyu and French mountain mushroom salt are presented on the side, allowing diners the option to season as much as they’d like—or not at all.

For those looking for more steak per dollar, the 28-day bone-in Chicago ribeye or Omaha tomahawk sliced tableside both have rich, intense flavor profiles. A grass-fed filet from California actually has just a hint of marbling in it—unusual for a filet—for a subtle sweetness to match its firm texture. A bison filet is a bit leaner with a gamier taste.

Any steak is complemented well by au gratin potatoes with poblano peppers, applewood smoked bacon, cheddar cheese and a topping of homemade “Cheetos” (potato chips, cheddar, Parmesan and panko). The sautéed mushrooms are equally tempting, with an oaky flavor from being sautéed in bourbon instead of wine.

Those avoiding red meat will savor the authentic Hokkaido scallops, larger and more buttery than American counterparts. They come with Japanese sweet potatoes and a pan-seared mixture of pork belly and roasted mushrooms. A gastrique of Vermont maple syrup adds a touch of sweetness to the recipe.

The crab cakes are an easy choice for an appetizer. Equal amounts of jumbo lump and colossal crab are folded together, almost delicately, allowing hints of Old Bay and citrus to shine. Hank’s is also known for its Steakhouse salad, romaine lettuce hearts, beefsteak tomatoes, applewood smoked bacon, avocado and bleu cheese crumbles, hand-tossed in a tart white French dressing.

The wine list is exceptional and there is a wide selection of whiskey and bourbon, but if you’re going to splurge on Kobe beef, you might as well order the Hank’s 101, a martini featuring high-end spirits, for $101.

Green Valley Ranch opens at 5 p.m. daily. 702.617.7075

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