Yesterday at the market I got some steak - albeit high end, 100% grass fed, but it wasn't prime dry aged and yet the ribeye cost $20. a pound, and the filet mignon (tenderloin) $25.

Given these prices, how much will steaks cost at high end restaurants when Vegas reopens? In March 2020: the 20 oz. bone-in ribeye at Delmonico's was $60. - the 16 oz. split bone rib eye at Blue Ribbon, $67. and $92.95 for a 22 oz. dry aged bone in ribeye at Bavette's ($69.95 for Bavette's Chicago cut 16 oz ribeye).

Meat prices have dropped a bit at the supermarket in the past week but are higher than they were in March. Given higher prices and scarcity for red meat, will these already high prices for a top Vegas restaurant steak also go through the roof? If you're on a full comp you don't really even glance at the menu prices other than to feel satisfied that you're getting something on the house, but still - not everyone in the restaurant is on a full comp, and given the fear of dining in public post-coronavirus in the first place, will people additionally be willing to subject themselves to potential infection seated at a restaurant AND overpay for that privilege?