When it comes to dining at the Jersey Shore, Atlantic City is home to some of the most sought-after steakhouses for rare cuts, customized dry-aging and even tableside preparation. Marc Forgione’s American Cut at Ocean Casino Resort (500 Boardwalk, 609.783.8000, theoceanac.com) offers a 40 ounce, 30-day dry-aged tomahawk and porterhouse steaks ambé-style, where the server prepares, slices and finishes each steak with a bourbon butter bath right in front of you. Over at Harrah’s Resort, Gordon Ramsay Steak (777 Harrah’s Blvd., 609.441.5060, caesars.com\harrahs-ac) features prime beef dry-aged for a minimum of 40 days and coveted cuts such as a 40-ounce Royal long-bone chop for two, American Kobe, and even a triple-seared Japanese A5 selection at $35 per ounce. Robert’s Steakhouse at Hard Rock Hotel & Casino Atlantic City (1000 Boardwalk, 855.500.7623, robertsatlanticcity.com) acquires the top 2 percent of prime beef from the nest beef purveyors on the East Coast. It is then dry-aged in-house in a customized dry-aging room closely watched by chef Will Savarese. e signature porterhouse, ribeye, and New York strip cuts are among the most popular. Other excellent choices are on o er at Borgata Hotel Casino & Spa (1 Borgata Way, 609.317.1000, theborgata.com), where Old Homestead Steakhouse features trademarked domestically raised, hand massaged wagyu beef; and Bobby Flay Steak has a unique Philadelphia-style strip steak topped with provolone cheese sauce and caramelized onions.