The Las Vegas steakhouse has become a restaurant institution, expanding expectations beyond a juicy slab of meat in a masculine environment to include wide diversity. There are clubby steakhouses, foodie steakhouses, waterfront steakhouses and throwback steakhouses.

But one of the newest steakhouses is far from a hip reinvention of something we unanimously adore. Instead, the Charcoal Room at Palace Station adapts the elements that made its predecessor, the Broiler, a favorite dining destination for Las Vegas visitors and locals alike for decades. The slabs of meat are as juicy and delicious as ever, now served in a sleek, warm, updated environment.

Actually, check that—these steaks are better than before.

It’s a known fact that Station Casinos goes above and beyond when it comes to sourcing the best possible meat for its restaurants. The Station food and beverage team is constantly traveling the country, studying trends, checking up on ranches and taste-testing the finest prime beef available, and the results of all that effort are clear. At any Station Casinos property in any part of the city, the steakhouse restaurant—such as the original Charcoal Room at Santa Fe Station in northwest Las Vegas—can often be the best place to eat in the neighborhood.

At Palace Station’s new Charcoal Room, the signature steak is a 20-ounce, bone-in, pan-seared ribeye, a pristine cut marbled with flavorful fat and marinated in herbs and vegetable juices. It’s finished in an 800-degree broiler, rendering a crispy, savory char on the outside to contrast the luxuriously silky, juicy interiors. Each bite is a marvel.

Of course, all your favorite cuts are available from sirloin to porterhouse, with steak accessories ranging from peppercorn or merlot reduction sauces to Canadian lobster tails and sea scallops. The side dishes hit the spot, whether you’re sticking to creamed spinach and potatoes au gratin or adding lobster to your macaroni and cheese. Need a nostalgic treat? Tater tots it is.

Entrées are rounded out with a burger, lamb chops or roasted chicken, plus seafood options including Alaskan red king crab legs, pan seared scallops or broiled sea bass. The ocean-oriented starters are equally impressive. Seared ahi tuna is augmented with tamari soy, wasabi greens, pea shoots and kimchi, a unique combination. Oysters on the half shell or a jumbo shrimp cocktail always sound wonderful, or there are pan-seared crab cakes full of sweet meat over a tangy lemon beurre blanc. Squeeze in classic Caesar or iceberg lettuce wedge with gorgonzola dressing, or go big up front with the satisfying “kitchen sink” salad—shrimp, avocado, tomato, hearts of palm and greens tossed in a spicy horseradish dressing.

Emblazoned in soft reds, dark woods and white brick accents, the open, airy Charcoal Room is hard to miss in the center of Palace Station’s casino. Its oversized booths and handsome bar recall steakhouses of old, but it’s obvious this is something new. Call it the best of both eras, with incredible food to boot.

Palace Station, 5-10 p.m. Sun.-Thurs., 5-11 p.m. Fri.-Sat. 702.221.6678