I had dinner at Papi Steak, Miami’s flashiest steakhouse known for $1,000 steaks and club-like vibes. I’m dying to go back.

When restaurateur David Grutman — the hospitality mogul behind LIV nightclub, Komodo, and Bad Bunny’s Gekko — opened Papi Steak, he teamed up with entrepreneur David “Papi” Einhorn to create something flashier, louder, and distinctly Miami.

Papi Steak quickly became known for turning dinner into a spectacle with its social-media-ready tableside presentations.

Over the years, celebrities including Drake, Bad Bunny, David Beckham, and Kim Kardashian have dined there, helping cement Papi Steak as one of Miami’s buzziest reservations. Today, people go as much for the scene as they do for the steak.

Since it was a weekday, I didn’t expect Papi Steak to have the full-on, club-like, buzzy atmosphere that guests have described.

However, when I arrived, a few groups were already taking photos outside the restaurant.

Soft lamps on glossy mahogany tables set the tone, while warm golden light bounced off the walls, giving the entire dining room a sultry, old-Hollywood feel as waiters in crisp shirts and vests hustled across the floor.

Plush velvet seating, crystal glassware, and soft floral murals added the right amount of softness and femininity to balance the restaurant’s high-energy reputation and big-spender bravado.

Before the music picked up and the crowd poured in, the space felt designed for lingering over cocktails, people-watching, and settling into a long, decadent dinner.

Most people familiar with Papi Steak are probably thinking only of the steakhouse’s flashiest menu items: the $1,000 “beefcase,” a $500 wagyu sampler, and the “It’s Not a Bag, It’s a Cocktail” cocktail-and-caviar service, which costs $150.

Still, beneath all the spectacle, the menu wasn’t radically different from what you’d find at other high-end steakhouses — it was just dialed up with a distinctly Miami level of excess.

There were familiar steakhouse staples across the menu: $38 steak tartare, a $27 Caesar salad, and a $69 filet mignon. Expensive, yes — but not wildly out of line with the upscale steakhouses I’ve visited in Las Vegas and Atlantic City.

Before setting down my drink, the server waited for me to ready my camera, then lifted the glass dome to release a cloud of smoke and reveal the cocktail, glowing red thanks to a light inside the serving platter.

Made with Grey Goose vodka, raspberry saccharum, and amontillado sherry, the Beauty and the Beast was fruity and light. If you’re a fan of a classic cosmopolitan, you’ll probably enjoy this cocktail.

The price was steep at $55. However, if you’re looking for a cocktail that doubles as entertainment — especially for a birthday or other celebration — the theatrics alone made it feel worth ordering once.

Another standout on the drinks menu was the “It’s Not a Bag, It’s a Cocktail,” a cocktail and a single serving of caviar delivered to the table inside a Birkin bag while a remix of a famous “Sex and the City” scene played over the speakers.

By the end of the night, I had watched the presentation at least four times and practically knew Samantha Jones’ dialogue by heart.

The hamachi crudo ($34) was served with citrus ponzu, olive oil jam, and blood orange pieces.

The pop of citrus made the fish pop. It tasted as good as it looked, and I was impressed by the quality of the hamachi.

The wedge salad ($28) came topped with chunks of Maytag blue cheese, heirloom tomatoes, and pickled shallots, in a creamy house-made buttermilk ranch dressing.

Before dining at Papi Steak, I expected my meal to be more show than substance. However, the wedge salad is what changed that perception for me.

The ingredients were packed with flavor, from the tart, fresh cherry tomatoes to the crispy, smoked bacon. The decadent dressing, which doused the salad, and the large chunks of pungent blue cheese tied it all together.

The steak tartare ($38) arrived beautifully plated, with hand-cut prime tenderloin topped with a glossy quail egg yolk, black garlic dijonnaise, and smoked paprika aioli.

It also came with six pieces of crostini to eat with the tartare.

That extra bit of service made the dish feel more polished and intentional than if it had been dropped off at the table for me to assemble.

It also added a sense of occasion to the experience and reinforced how much Papi Steak leaned into hospitality and presentation throughout the meal.

The black garlic and quail egg added a subtle sweetness and depth, keeping the dish from feeling too rich.

The smoked paprika aioli gave it a gentle smoky kick, and the crisp crostini added enough crunch to contrast the steak’s soft, melt-in-your-mouth texture.

I could have easily finished off the entire plate by myself.

My server told me that Papi Steak’s wagyu pastrami ($88) is one of the restaurant’s most famous and most popular dishes.

Brined for a full week and then smoked for two days, the dish was served with cornichons and two kinds of housemade mustards.

The red-wine mustard and Dijon mustard cut through the richness of the wagyu with a sharp, slightly spicy kick, keeping each bite from feeling too heavy.

Together, they added just enough acidity and heat to balance the buttery, smoky flavor of the pastrami.

If you’re noticing a Jewish influence, that’s intentional.

Co-owner David “Papi” Einhorn is Jewish, and several dishes on the menu — including the wagyu pastrami and latkes ($18) served with apple chutney and crème fraîche — felt like elevated steakhouse versions of classic Jewish deli staples.

The latkes were crisp and deeply golden on the outside while staying soft and fluffy in the center.

My only note was that the latkes tasted slightly too salty on their own. The crème fraîche and apple chutney helped balance things out, adding enough sweetness and creaminess to round out each bite.

Together, the toppings made the dish feel more elevated than a typical steakhouse side. As one of the least expensive items on the menu, they were completely worth ordering.

The lights went down, an EDM song started blasting, and a team of servers emerged from the kitchen chating “Hey! Hey! Hey!” and carrying strobe lights and feather fans.

I didn’t even have to be the one who ordered it to know the spectacle was for the “beefcase.”

After the 55-ounce wagyu steak is presented and branded, it’s whisked back to the kitchen to be cooked. After cooking, it serves around six people.

During my two-hour dinner on a Wednesday night, I counted the beefcase being ordered three times.

My server told me that during the week, the restaurant typically sells around six beefcases a night, but that number climbs to 15 to 20 on weekends.

The record for most beefcases ordered in a single evening is 78.

“Today, a lot of people like to have a show, but they don’t want to go to nightclubs that much,” Einhorn previously told Business Insider.

“With this, they get the vibe, the music, everyone’s around them, they feel special, they feel important, they had a great meal — all those things coming together is what makes the steak a really special experience,” he continued.

I ordered the 8-ounce USDA prime filet mignon ($69), the least expensive cut of steak on Papi Steak’s menu. It doesn’t come with any sides, just a sprig of rosemary for garnish.

The steak had a deeply seared crust that gave way to an incredibly tender, buttery center.

Each bite had a rich, smoky flavor from the char, and the filet was tender enough to cut with barely any effort.

Without any of the flashy tableside theatrics, I thought the portion was generous, and the quality of the meat felt well worth the price.

The lobster mac and cheese ($65) arrived in a skillet filled with a creamy lobster bisque and a large square of fried lobster mac and cheese. A piece of lobster and caviar adorned the top.

The pasta shells clung to every drop of the Mornay sauce and lobster bisque, while chunks of lobster meat added texture and sweet, succulent flavor.

This is likely a dish you’d want to share with another person, since it’s so filling. It’s also the kind of dish that makes you say “wow” when it’s brought to the table.

It’s a little extravagant, and undeniably expensive, seemingly for the sake of being expensive — the caviar didn’t add a ton of flavor, and no doubt added to the overall cost.

I’ve never paid nearly $70 for mac and cheese in my life, and probably never will again. Still, that’s what Papi Steak is all about: excess.

Papi’s chocolate cake ($32) featured layers upon layers of chocolate cake and mousse piled on the plate. A server poured fudge sauce over the top.

I had a few bites before asking to box it up to take back to my hotel for later.

By the end of the night, Papi Steak almost felt like a high-class version of Rainforest Cafe built for the Instagram era.

Seemingly every 20 minutes, the lights dimmed, music blasted, and another over-the-top spectacle swept through the dining room to capture everyone’s attention, whether it was a wagyu steak arriving in a gold briefcase or caviar being served from a Birkin bag.

At times, the theatrics bordered on downright silly.

But somehow, it worked. Beneath the smoke, sparklers, and social-media bait was genuinely delicious food, great service, and a glamorous atmosphere that made the entire experience feel escapist and fun.

Yes, some of the prices were steep. But unlike at some flashy celebrity hot spots, I left feeling like Papi Steak actually delivered on the hype.

At a place like this, it’s best to lean in, keep your camera ready, and fully embrace the over-the-top energy.