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StripSteak used to me my go to. Its not as classy as others, but the cap steak is pretty much a must. The wine list is great, but if Steve the wine so…
JDub
StripSteak
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Bottom Line:An absolute must. Best steak Ive had in years. Heartily endorsed.Details:We ate here with a large group of nearly 70 people. Chef Michael …
Kas
StripSteak
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Inside Mandalay Bay resides many good dining options. If you are interested in a Steak or Seafood dinner, you will not go wrong with Michael Minas Str…
Acava
StripSteak
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StripSteak serves Steak. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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8 Reviews on “StripSteak”
Bottom Line:An absolute must. Best steak Ive had in years. Heartily endorsed.Details:We ate here with a large group of nearly 70 people. Chef Michael Mena and staff were breathtaking on their preparation and execution of a proper and formal steak dinner. We had beautifully cooked medium rare filets that, honestly, I will use as a means of comparison for other places. This was perfectly aged Angus, cooked beautifully, and served professionally. Not one of us was disappointed with our meal.The sides were amazing. The jalepeno cornbread Demi-square was tasty. The broccollini, truffle Mac and cheese, lobster cream sauce-infused mashed potatoes and creamed spinach were phenomenal.The bar service was good and the drinks strongly poured. Table service was on the par expected by an establishment of this caliber.
Inside Mandalay Bay resides many good dining options. If you are interested in a Steak or Seafood dinner, you will not go wrong with Michael Minas Strip Steak. The atmosphere is sleek with a high-end upscale impression. We were a party of four that just spent most of the day in business meetings and were looking forward to dinner. To start things off instead of bringing bread they offer French fries in replacement with three different dipping sauces. After indulging in the fries, we enjoyed Pork Belly & Shrimp Cocktail for appetizers. Then for entres the Petit Filet and Tuna which were both wonderful. The sommelier recommended a bottle of Mt Brave Cabernet Sauvignon 2013 to enjoy with our dinner. The wine was perfect. Other than the fact that the restaurant is extremely pricey, the service, wine, food and ambience was excellent.
Tasty and tender, but be prepared for premium prices! Ribeye steak went down very well. Succulent and a bit fatty (in a good way). Selection of thin fries were good, especially the truffle flavor.
Steak was over cooked. Waiter just belittled us told us if we said something before we took our few bited he could of helped us. we had taken like 3 bites of our steak. , we could not get a manager to the table…This was worse than Outback
Without a doubt the site of one of the worst Las Vegas meals in memory it took a change at the helm to provoke renewed interest in Stripsteak, Chef Tony Schutz having recently taken over the shoebox of a kitchen that serves over 300 patrons each evening, and has been doing so for ten years running.Setting aside previous events, yet ironically seeing this reservation also compromised at the start as someone had somehow entered it for Saturday, it was with the immediate intervention of a young woman named Ashley that the appropriate information was ascertained a tight four-top along the wall nearest the kitchen situated for three over the course of nearly four hours.Having arranged the reservation by way of another member of Michael Minas collection of talent, a request for prix-fixe carte blanche happily accepted by Chef Schutz whose work at PUB1842 was significantly undervalued by locals, it was after brief greetings from the Kitchen staff and servers that cocktails were mixed for out-of-town guests while a brisk glass of Brut was poured for me, the signature Duck Fat Fries soon landing and still industry standard even compared to the best of the best seen in Brussels this past May.Making a few small requests early on, personal favorites and those of friends easily worked in, course one saw Chef Tony start light with snappy Yellowtail Sashimi layered amidst sliced Cucumbers and Serrano Chilies, the Crispy Rice Poppers alternating Hamachi and Ahi Tuna Tartare atop something not unlike an Arancini with a crown of Roe and bright Citrus dressing.Drinking the Champagne faster than usual, but finding Iced Tea and Red Wine better suited for the heavier courses to follow, three full Bones arrived next with their hemisected insides topped in smoky green Herbs alongside toasted Bread for spreading, the Braised Shortrib Ravioli not quite as refined as those at Carnevino, but still well designed as the rich pillows rested in a puddle of earthy Jus with Ricotta Salata and crispy Parsnips.Finding pumping techno as off-putting as prior, the high-ceilinged space already loud by way of a full-house, it was after a prolonged trip to the single-person restroom that my friend came back as Chefs visibly waited patiently at the kitchen door for nearly five minutes, the signature Instant Bacon not losing any of its effect as smoke and sweetness quickly flooded the palate while a ubiquitous Beet Salad once again evidenced that few celebrity chefs have the same passion for produce that Michael Mina does.Trying to show the kitchens diversity with entrees and additions, three grilled items and a similar number of side dishes delivered with share plates already holding Cornbread and Honey, it was during a later kitchen tour that we learned each steak is subjected to an immersion circulator bath of clarified butter before Grilling, the Rib Eye perfect medium rare with a good crust while both the Fish and Duck were cooked beautifully, the latter a new preparation for the fall season while both the Sprouts and Cauliflower are also set to be launched soon.Unable to resist consuming every bite of the Potatoes, the multi-layered stack as rich and sizable as it was tempting, it was with only a hint of regret that we returned from the kitchen tour to find the table decked out in desserts, Pastry Chef Monica Delgadillo serving Minas Signature Root Beer float alongside Stripsteaks famous Beignets plus a plate of eight small bites and the wholly hedonistic skillet of Smores.FOUR STARS: Still a bit too trendy to feel like a serious restaurant where dinner for four can push $500 or more there is little to be faulted in terms of the Stripsteak kitchen under Chef Schutz, a return visit once he has had the opportunity to truly create a menu likely to make me enjoy the place even more. endoedibles.com
Strip Steak Experience. We were in Vegas for a convention and wanted to take a client to experience a great steak and some adult beverages. We went to Strip Steak and found what we were looking for. Everything about the 3 hours we spent there was absolutely remarkable. Our clients still talk about it every time I see them. Thank you for a wonderful evening.
Disapointed at Stipsteak. We dined at Stopsteak twice before and considered it one of the best steakhouses. We were looking forward to our third dinner there and were quite disappointed. The meat was tender but with little flavor and dry. The side dishes uninspired. The 3-flavor frues offered as strater are still delicious. The service was professional but not warm and friendly. The dining room is still noisy and the decor unchanged. One expects more such high priced steakhouse.