7 Remote Nevada Diners Serving Steaks Almost Bigger Than The Plate

Nevada’s vast desert landscape hides some amazing food treasures for hungry travelers. Between dusty highways and mountain passes, these remote diners serve up steaks so massive they nearly hang off your plate!

These family-owned establishments have been feeding hungry ranchers, truckers, and adventurers for generations with portions that would make any meat-lover’s jaw drop.

1. The Martin Hotel – Winnemucca’s Basque Beef Legend

Founded in 1898, this historic Basque eatery serves a steak that’ll make you question your eyes. Local ranchers drive hours just for their signature cut.

The seasoning is a closely guarded family secret passed down through four generations. Their 32-ounce porterhouse arrives sizzling on a plate that seems comically inadequate for its massive proportions.

2. The Star Hotel – Elko’s Rancher-Sized Ribeyes

Cowboys swear by the 40-ounce ribeye at this century-old Basque institution. The meat arrives with a dramatic flame, caramelized to perfection and spilling over both sides of the plate.

Each steak comes from locally raised cattle, aged 28 days for maximum flavor. Regulars know to skip lunch before attempting this monster that’s served alongside family-style sides in a dining room that hasn’t changed much since 1910.

3. Middlegate Station – Fallon’s Highway Oasis Steaks

Truckers whisper about the “Monster Cut” at this middle-of-nowhere roadhouse. Weighing nearly three pounds, it’s a challenge even for the hungriest travelers.

Originally a Pony Express station, this weathered stop now serves steaks that could feed a family. The current owners, a retired Navy couple, hand-cut each mammoth portion. Finish the entire meal and your photo joins hundreds of triumphant faces on the “Wall of Meat.”

4. The Dinky Diner – Eureka’s Ironically Named Steak Haven

Don’t let the name fool you; nothing’s dinky about their 36-ounce “Miner’s Cut” sirloin. Served on their standard plates, it creates a meat peninsula extending far beyond the rim.

The tiny six-table establishment sits in an 1880s building where miners once traded gold dust for meals. Every steak gets a unique coffee-based rub that forms an incredible crust. Regulars know to request extra napkins for the inevitable meat sweats that follow.

5. Pine Country Restaurant – Tonopah’s Silver Rush Steakhouse

Nestled between abandoned silver mines, this unassuming diner serves the legendary “Prospector’s Prize”, a 42-ounce bone-in ribeye that requires its own table space.

The current chef learned the perfect cooking technique from his grandfather, who fed hungry miners in the 1950s. Each steak gets seared in a 100-year-old cast iron skillet that weighs nearly as much as the meat itself. Finish it all and they’ll waive your bill, though only seven people have succeeded since 1978.

6. The Owl Club – Eureka’s Late-Night Steak Sanctuary

Gamblers and night owls flock here for the “Graveyard Special”, a 38-ounce sirloin that arrives still sizzling at any hour. The meat hangs dramatically off both sides of the plate, often requiring a second dish for the overflow.

Founded by Italian immigrants in 1942, the kitchen still uses their original cast-iron cookware. The seasoning blend contains 17 ingredients, including locally foraged desert herbs. Their signature preparation involves a brief mesquite smoke before hitting a 700-degree grill.

7. JT’s Steakhouse – Ely, Nevada

JT’s Steakhouse in Ely is a local favorite known for its rustic charm and generous cuts of beef. With a menu that highlights ranch-sourced steaks and hearty sides, this spot delivers a true Nevada dining experience.

The atmosphere blends small-town warmth with cowboy grit, making it a go-to for travelers and locals alike. Whether you’re craving a ribeye or a sirloin, JT’s serves it up with bold flavor and Western flair.