text: There's nothing like a great steak, and there's plenty of them in Las Vegas, that's for sure.  But there are certain places that are able to differentiate themselves from the herd of great steakhouses.  Hank's is one of those places.  Hank's combines a modern, yet comfortable atmosphere with top-notch steaks, seafood, and drinks.  \n\nArriving at your table in Hank's, the first thing you notice is the large \"fish-tank fireplace\".  Separating two of the rooms at Hank's is a large tank with glass panels on both sides containing a large fireplace.  This is a great touch on the ambience, and is a very good backdrop instead of just a wall or a picture.  \n\nI can't comment on the other steaks, but my mom and I both got the 24 oz. Bone-in Ribeye.  This was Nebraska Corn-Fed, Prime, 28-day Aged Ribeye.  Does it get any better?  Oh wait, it does.  We had a 2002 BV Georges de Latour and 2006 Del Dotto Vineyard 887, Missouri U-Stave Cabernet Sauvignon to go with the steak.  While some people say that all of the expensive steakhouses are the same, because all of them are getting the best quality beef.  And I would agree, with the exception of places like Hank's.  \nThe thing that differentiates Hank's from most other steakhouses is the char they are able to get on the steak.  Ya, I always hear about how every steakhouse has the 1200 degree oven, but not all of them are able to get the char that Hank's does on their steaks.  The steaks came out perfect medium rare, and were also perfectly seasoned.  If there's one thing that any chef appreciates, it's when all the food is well seasoned.  You would be surprised how often even fine dining restaurants under season their food.\nNot only did they do their steaks great, but everything on our table was perfect.  My Dad got the 12 oz. Tristan Island (South Africa) Lobster Tail.  The Lobster was very large, slightly sweet, perfectly/ simply seasoned, and very tender.  They also had a very large 20 oz. Lobster Tail, which would probably feed literally 4 people as an entree. \n\nOur desserts were pretty standard, but very good.  We got the Chocolate Molten Cake and the Sorbets.  Very tasty, but very typical.  If there is one thing they can work on it's the desserts, but it was good enough to keep them at five stars.  \n\nThe corkage fee at Hank's was steep, but very typical for Las Vegas.  For wine lovers, Las Vegas is a sort of hell due to the extremely high corkage fees, and the large amount of restaurants that don't let you bring in any wine.  Hank's is a $35 corkage fee, with a two 750 ml bottle limit.  This is pretty much standard for Las Vegas.  \nThe Sommelier was a very nice guy.  The opening and pouring process was very quick, detailed, and professional.  He noticed the Del Dotto bottle, and we had a short conversation about our mutual love for visiting Del Dotto's winery, and the personality of Dave Del Dotto.  Many Sommelier experiences are snooty and awkward, but their Sommelier was able to talk about bottles that we brought in, and did so in a very educated, yet professional manner. \n\nOverall, all of the people at my table while dining here said it was on par with the best steakhouses they have been to, being compared to Gene & Georgetti's and The Chop House in Chicago.  If you are in Las Vegas, and you are able to make it off the strip, check out Hank's, it's a special steak and a special meal.