StripSteak

Steak for Christmas! Great idea! Stripsteak for steak – not so great idea… =(
What i liked:
There were out of the Australian Tomahawk on this day. Really?!? OK, fine… Me and my buddy each got their filet. Good crust captured flavor of the steak. Yum! Meat lovers, enjoy!
What i didn’t like:
My wife got the Kurobuta pork duo. Dry as the Las Vegas Desert! Bland as the desert sand! She didn’t want to finish so I gave a stab at it. I didn’t feel like finishing it either! They should go back to the drawing board on this entrée!
Slow pace of the staff! It was xmas and about 30 — 40% full. Too much idle time between greeting us, taking our drink order, taking our food order, etc. Timeliness, people!
A big swing and miss for my choosing of this steakhouse… =(

This is one of those places where you get what you pay for! Attentive service, high quality food and a wine list that is sure to please.
Last night we experienced a meal that included pork chop and pork belly with a stuffed apple, a steak with fois gras butter, a side dish of brussel sprouts with pork belly, and a succulently decadent bone marrow side.
Everything was prepared perfectly and our server truly made us feel well attended to without feeling stalked.
Highly recommended for a special night out.

Tear Falls on Dry Face
How do I begin?
I went to a steakhouse and all I can say is that the Fries were the best fries I’ve ever eaten.

Wow… Definitely the best meal I have had in Vegas so far! I was in town for a convention and took some clients out for dinner at StripSteak. Everything we ordered was exceptional.
We started with the «Instant Bacon» as an appetizer… I had to try it because I was intrigued. While it was tiny, and not quite like your traditional bacon (it is pork belly, more so), it was so freakin good. It was crispy on the outside and sweet, but savory. I had no idea that they also bring out fries with dipping sauces that are amazing as well (the truffle aioli is on point!).
I ordered the 18 oz ribeye. So good. Cooked perfect with butter on top. The highlight of the meal may actually have been the potatoes au gratin though, believe it or not! They are covered in a rich, smokey Gouda cheese sauce. Unbelievable! It was a good sharing size as well.
The only downside that I could see was that it was pretty loud in there so you have to basically shout to carry on a decent convo (luckily I was with a fun group :)).

Came here for my 30^th bday with the bf. The Resturant wasn’t I expected to be. Don’t get me wrong it look very nice. We got sat down by the hostess, and we were just admiring the surrounding. The waitress were super nice, no complain there! And plus wouldn’t really expecting it being bad service at all.
When we ordered our food that is when I was disappointed. I ordered the Kobe steak (the one that was the most expensive on the menu) and the Bf ordered the ribeye steak, we had ordered the fried cauliflower, scallop potatoes, and the Mac and cheese. Cauliflower tasted horrible, it was suppose to be fried but it was mushy. The other two sides were good. The steaks were just okay.
The amount of money we paid for this dinner was not worth of coming back to. I was expecting something amazing with paying over $ 300 for two people…

Came for the happy hour the other afternoon while waiting to meet up with a friend. Happy hour is from 4 to 5:30pm with beer and cocktail specials as well as snacks, apps, and meals. Items like kusshi oysters, duck fat fries and short rib tacos. They also featured a wagyu beef burger for the meal. I went with several $ 4 Coors light and the pair Short Rib Tacos. The sous vide beef was so tender it just melted in your mouth. Paired with pickled onions huge avocado slice, what I like best about these tacos was the tortillas. A soft corn wrapped around a crunchy like a double decker really have this taco some texture.
Overall great tasting food based on this sample. I will be back to try more tasty treats. Most likely I will return during happy hour because this place is beyond my budget otherwise.

Loves the bone marrow, loves the beignet dessert, loves the complimentary fries served with 3 different dipping sauces (interesting!) and last but not least, the scallops were delicious! I’m not a steak lover and didnt try any of the steaks that my husband, brother-​in-​law and father-​in-​law had, but the meat surely did look and smell very good! Service was a tad slow because it was a Saturday night and business was super busy! Prices were reasonable and good, I meant, the bill had come out smaller than anticipated: P

We went here on a Tuesday night right before closing. Service was friendly and fast, as it should be. Mr. Waiter suggested two drinks: a cucumber martini which I could not get over drinking a cucumber and I think it eventually made me sick. And another one with all I remember is brown sugar on the rim. It was yummy.
The bone marrow was fantastic! If you like that, you better buy it here. The fries at the beginning of the meal (I think they were free) are also super yummy with 3 different dipping sauces. We also had pork belly something with, I think, a fried oyster on top –good but not great. Then also a steak tartar? I’m so bad at remembering the names… But not really good. It was like eating seasoned, cold ground beef. The steak was flat and over cooked, but my husband cooks steaks so well I would NEVER order a restaurant steak, but look at the pics and decide for yourself. Basically if you can’t get out of Mandalay Bay try it, but there are better options in Vegas.

All boys Vegas trip means we are in need of some red meat!!! I’ve been wanting to try a Michael Mina restaurant and my friend recommended this place as one of her favorites in Vegas… turned out to be better than expected!
I would have expected the ambiance to be nicer especially in comparing with Boa or Jean George but StripSteak was very open and wide so it didnt seem as stuffy.
one of best parts of the meal is that they dont give you bread instead u get a trio of fries — 3 different flavors with 3 different dipping sauces!!!
Hudson Foie Gras — ⁷⁄₁₀ a chunk of foie gras on toast.
Shrimp Cocktail– ⁵⁄₁₀ its aight — skip it
Tomahawk 40oz — 8.5÷10 excellent flavor and super tender — pair it with a side of foie gras butter
Ribeye 18oz — ⁷⁄₁₀
Pork Duo– ⁶⁄₁₀ this was pretty good but i think its b/​c we were more intrigued with the steak
truffle mac and cheese– ⁸⁄₁₀
brussel sprouts– ³⁄₁₀
pair the steak w/​a nice glass of Malbec
it was a really busy saturday night so the service was slow but we enjoyed our conversations and people watching.

Having experiencing the happy hour of this establishment many times, this was our first time eating here for dinner. At first the service seemed very slow but as the night progressed, the service level of attentiveness did not change. So expectations were not necessarily met when compared to the service received during happy hour. Also, having dined at Tom Colicchio’s Heritage steak restaurant the night before, where the experience and atmosphere was much better put a damper when dining here and raised the bar of expectation.
**Food**
As a complimentary dish from the chef, we were given the trio of duck fat fries. One is the truffle fries accompanied by a truffle aioli, next is the herb tossed fries paired with ketchup, finally the old bay seasoned fries are paired with a mustard sauce. The truffle seasoned fries along with the truffle aioli were the favorite.
For salad, we ordered the BLT wedge, which was very refreshing and very leveled in flavor given the bacon, maytag bleu cheese, and buttermilk dressing. As for the main course, we ordered the 8oz. Mishima reserve rib cap and the 16oz dry-​aged boneless rib eye. I must say that after trying both cuts, the cap was superb. Literally melts in your mouth, by impacting it with full of flavor. I suppose that’s the benefit of a wagyu vs. angus and cap vs. rib eye. The boneless rib eye slightly lacked flavor when compared to the cap. For side, we ordered the potato gratin which comes with a smoked gouda sauce that is drizzle over and creates a bed of sauce for the gratin.
We finished our meal with the beignets accompanied with vanilla crème brûlée. The combination is divine. I have previously tried the other two sauces, salty caramel pot de crème and butterscotch pudding, but the crème brûlée by far is the top winner and goes perfectly with the beignets.
In all, it is not over the top expensive, but not cheap either. Hopefully, our next visit might be more pleasant with the ambiance and service. For now, I’ll stick to the happy hour or dining at the bar, where service is more attentive.
One more thing, a few reviewers noted receiving complimentary popcorn at the end of their meal as a token of appreciation, I suppose none were provided that night, as we were not fortunate to receive a bag.

Located: Mandalay Bay
Happy Hour: Every day from 4 PM to 5:30 PM!
YUMMY!!!
Ok this place has it all. well almost. The husband and I decided to treat ourselves to a nice little dinner. We were super happy to know that this place also has happy hour so we showed up for that.
* I ordered their white sangria. Unfortunately I should have maybe ordered some wine. The sangria was not tasty because it was soooo sweet. Not my type of drink but maybe others would like it. I would say skip the sangria and stick to wine or beer.
* We ordered the smoked hummus for appetizers. That hummus was good! You had the nice smokey taste in it without being overwhelming. The pita bread was tasty too and warm.
As for dinner:
* We were hoping to get their prefixed dinner but unfortunately we found out after seating down for dinner that they no longer had it. We were started with their well known complimentary duck fat fries that are served with different dipping sauces. I love fries so no matter what, I knew they would be good!
* We also ordered the yellow tail sashimi. Super duper, fresh, served with a bit of cucumber slices and some crispy rice and a little hint of chili. Best yellow tail I’ve ever had! I would have been one happy girl with two more orders of this all for myself (and I’m not one to choose fish over beef). $ 22
* For main dish we ordered 8oz of mishima reserved wagyu rib eye. This is the first time I’ve ever had wagyu and it for sure set the standards high. The meat was cooked to perfected and to order. Way juicy and oh so very tender. $ 69
* We ended our dinner with the beignets! These are so not the disneyland beignets we know but holy crap are they bomb! That macallan 18 butterscotch sauce, I want to swim in it! That sauce that sauce that sauce!!! I am not even a btuterscotch person so I am glad I gave it a shot with an open mind because I was blown away! Highly recommened!
When they give you the check, they give you a little bag of popcorn on the house. Nice little extra touch.
Great place for a date! Make sure to call to make reservations.
#100/​2015

The Good:
— Steven H, our server, nice guy, on it… we caught them at a slow time (pre Xmas) and he had time to educate us on the beef aging process, etc.
— they sent us over some free French Fries Three Ways and gave us a couple small bags of some popcorn confection to enjoy during the show we were on our way to.
— the Pork Belly (comes with a tempura oyster on top which was pretty effin genius) and, overall, was a nice app.
— the good parts were five star
The Bad parts were two star:
— even tho the fries were free, way too salty (sorry about the check swing on the gratitude).
— coffee was way ⁷⁄₁₁ or something… not good.
— the wedge salads were paltry and salty. I tried to isolate where all the salt was coming from and it seemed like everywhere. The dressing, the tomatoes, the lettuce. Before you say it, I know… it’s a steak house, not a salad bar. But steak houses should pride themselves on their Wedge Salad. They have access to really good meat… try using some of it on the wedge salad. And lose the salt.

They should call this place chickenstrip because the Mary’s chicken is absolutely epic. I decided to skip the steak, figured I’ve prob had better. Chicken was sooo tender, fell off the bone in huge delicious chunks. I had with a Pinot from central Cali and it was a great pair. I started with the French onion soup, it was almost as good. You get to the bottom of the soup and then realize that you forgot about the braised beef that has been marinating and waiting for you at the bottom. Awesome.
Only real complaint was that the waiter wouldn’t stop trying to up-​charge, but maybe that’s just a sign of a good professional waiter. I can forgive that.
Great dinner nice surprise

Cow done right.
Yet another 2.5 years from my previous review. Yet another dozen visits in that time. StripSteak continues to evolve and prove its dominance as one of Vegas’ top steakhouses.
This is a steakhouse so starting with the steaks. Japanese A5 is back. Although the brand is not specified, one slice into the heavily marbled beef (if ordered simply seared and raw on the inside) showcases its classic, deeply marbled, gentle beefy flavor, and melting sweet fat. As good as it gets and at $ 35/​oz, well worth it. Tip: Do not order more than 6oz. The richness will fill you up very fast.
Up next, the American Mishima wagyu. Running A3 — A4 quality, these steaks are tender with a more pronounced beef flavor. The fat is nowhere near as sweet as the A5 but still plenty good. Opt for the rib cap if available. It has the deepest beef flavor and is by far the most delicious.
An Australian wagyu offered as a tomahawk is very good. To be shared (even if the bartender tries to tell you you can eat it by yourself — eyes bigger than stomach — epic fail). A step down in tenderness but if beefy flavor is what you want, good balance.
Finally the angus beef. If you love American style beefy flavors, it’s ahrd to pass on the UDSA prime flat iron. A true butchers cut. Packs mineral, beefy flavors. Good chew and nicely integrated fat.
All steaks (except the A5) have a very good sear, cooked to temp, with a very even core.
Sauces and toppings if you must; foie gras butter is liquid crack. Talk about richness with the distinct livery flavor of the foie. Pairs beautifully with the bitterness from the wood burning grill. Note: do not add this to the Japanese A5 unless you want a heart attack.
Sides are meant to be shared. Do not pass on the truffle mac and cheese, baked potato with bacon marmalade, or bone marrow topped with a matsutake chimichurri (the tiny bits of matsutake add an unmistakable umame finish).
Bouncing back to starters, three true standouts, the Mina classic foie with roasted pineapple, brioche, coconut milk and macadamia nuts, the braised oxtail French Onion soup, and the steakhouse staple, classic wagyu filet tartare. All taste as good as they read.
Service is practiced and polished. Very knowledgable. Steakhouse friendly.
The wine program remains strong though somewhat lacking in vintage depth. Many great choices. Vegas resort pricing.
Raising the bar once again for the top tier steakhouses in Vegas.

Ooooooooh LORD! This place is going straight to the top of my PorkBelly Paradise list. Seriously though, I would come back JUST for that succulent, perfectly flavored, slightly crunchy yet still juicy and amazingly divine P O R K B E L L Y. Honestly I can’t talk about much else right now, because I’m drooling all over my keyboard while I dream about it. How am I going to tell all the other Unilocalers about the entire experience? I can’t. TOO BAD! You’ll just have to hear me go on and on and on… and on and on and on… about the pork belly.
Okaaaaay fiiiiiine, I suppose I should help people figure out if they should dine here blah and try some steak or maybe blah eat some other dishes or wine dessert blah. I’ll try to move on, I swear. Here goes nothing!
FOOD:
— — —
To be honest, not much else stood out during this meal other than my soulmate (aka PB). Everything else was slightly underwhelming.
Surprisingly, the complimentary **Duck Fat Fries** were pretty bomb, and the second best thing we ate here. Very light and crispy and goes well with any of the trio of sauces.
Second up was our appetizer, none other than the incredible! super edible! pork belly – its proper name being **Instant Bacon** ($ 22). See opening paragraph for my full assessment of this dish.
Since this is a STEAK place, we figured we’d better order one. The **10 oz Prime Flat Iron** ($ 48) did not live up to expectations and was definitely not worth the cost. Even thought it was done medium, the meat was dry and lacked flavor. Super disappointing.
For side dishes – often the best part of any meal – we got the **Potato Gratin** ($ 17) which came with gouda and the **Creamed Spinach** ($ 14) topped with bacon streusel. Both were decent but neither really met my side dish hopes and dreams. However, they did make the steak easier to eat!
The **Vanilla Cheesecake** with strawberries and shantilly cream was the chef’s special for the night. It was simply perfection. Thank you to executive pastry chef Monica Delgadillo for helping us end the night on the right note.
AMBIANCE/​SERVICE:
— — — — — — — — —
The storefront is super impressive with full glass panels and brightly lit signs indicating your dinner destination. Even the reception desk outside is lit up, so there’s no question where you start your journey. The attire here is mixed, some in cocktail dresses and others in casual/​business casual attire.
From the hosts to the servers to the bussers, everyone was extremely pleasant. Our server was particularly helpful, especially since he’s the one who alerted me to… PORK BELLY!!! aka Instant Bacon. I will be forever grateful.
TIP: I would return here for (at least) three –3– Instant Bacons and the pastry’s special dessert for the night.
DATE TIP: You can test out someone new when you LOSE IT over the Instant Bacon.

The food was decent. The service, however, left a lot to be desired.
I tried the Wagyu Rib «Cap» on the recommendation of the server. I originally wanted the Wagyu Rib Eye, but I decided to go with the recommendation instead.
The Rib Cap was tender. I asked to have it prepared rare-​plus, but once again, the server recommended that I try the steak medium-​rare instead. I think I would have preferred it rare-​plus as the medium-​rare was a bit over cooked for my taste.
The bone marrow was decent. Nothing really to write home about there.
I came here for a work-​related dinner. I would have probably lowered my rating if I was forced to pay for this meal myself.

How do you celebrate the wife’s birthday the right way in Las Vegas? If you want her in a happy mood, you take here to Stripsteak.
We sat in the lounge this time to get more of an intimate feel (I guess the birthday girl was in a festive mood) and it did deliver with getting a bit out of the limelight of the main dining area. We sat right next to the bar area which may have lead to the consumption of alcohol at random.
For starters we were given the fries and yes the duck fat fries. Those for some reason just always have me quacking up a storm. The dipping sauces that accompany it do seem to add a special dose of flavor to it, but I was not a fan of the house made ketchup. It just tasted a bit more tomato like then I prefer.
As the main event I went with the filet mignon and partnered that with the Mac and cheese and spicy pork belly rice. The filet mignon was cooked to perfection and melted away once again with every bite. The highlight for me though is the Mac and cheese. It is well worth 3 hours every time and highly recommended. The noodles were soft and none overcooked which is a rarity. My favorite was the cheese though. It is not overloaded and just the gooeyness in each bite sends your mouth into a tailspin.
I spend so much on the main courses that I’ve never sampled the dessert, but next time for sure. I must find a new reason to come back right?

Happy Hour Daily 4−6pm
Food is better than the drinks. The cocktail portion of their happy hour only has 5 specialty drinks but they also have specials on beer, wine and wells so not to bad. For drinks we ordered a StripSteak Sour and a Cucumber Martini. We didn’t care for either. They weren’t horrible but wouldn’t order again. Happy Hour food is split up into categories Snack on, Hold you over and Fill you up. We chose Duck Fat Fries, Spicy Chicken Wings, Short Rib Tacos and Mac & Cheese. Food was excellent. No complaints there. I’ll be back for the food and a well drink.

Strip Steak is definitely one of the winners in the steakhouse category. The location worked great for me as a local because Mandalay Bay is close to the 215 and the actual restaurant isn’t a long walk from the parking garage.
The duck fat fries with different sauces was a unique start to the meal and very good. The duck fat does give the fries a slightly better taste than the usual french fry. My filet mignon was awesome, very buttery and tender. Let’s face it, the steak is the most important part of these restaurants and it exceeded expectations. My husband chose the wagyu and that was even better than the filet mignon. We shared the pureed potato trio which was awesome. It was unique from the sides offered at other steakhouses and very tasty. One was lobster, one was horseradish and the other was sour cream. Of course we finished with dessert and that didn’t disappoint.

***StripSteak is a typical Michael Mina restaurant that provides safe and consistently good cuisine, which is a plus in Las Vegas given the mediocre and overpriced food that you will often find here (even at acclaimed restaurants)***
There is definitely a comforting consistency with Michael Mina restaurants regardless of the location. You are likely to have at least a satisfying dinner at a Michael Mina restaurant because his cuisine focuses on quality ingredients and tried and true flavor combinations. Michael Mina restaurants though do not veer much from his style so I am rarely surprised by his food.
Michael Mina in San Francisco is his best restaurant; that restaurant definitely has a few real high points though its food would not compete with San Francisco’s best high-​end cuisine. I remember finding Michael Mina in Las Vegas being good but nothing memorable. Their menu has changed quite a bit over the years and seasonality seems to be playing a larger role so maybe I need to give them another shot.
StripSteak in Mandalay Bay is a Michael Mina steakhouse. It has all the trademarks of a Michael Mina restaurant with Asian influences throughout the menu and a variety of high quality beef available to order. Like Michael Mina’s Arcadia in San Jose, StripSteak starts you off with a complimentary trio of fries and sauces. Fries with different seasonings like truffle oil as well as different sauces like curry ketchup and mustard aioli. The fries were hot, crispy and definitely addictive.
I tried two of their beef cuts. The best was the Wagyu rib cap. This beef was very rich, juicy and tender. It did not match the best rib cap I’ve had, which was at Splendido in Toronto. That Canadian restaurant not only delivered an exceptionally rich and juicy meat but also an incredible bark that was crispy and smoky. Still, this was the kind of beef course many would love because it was as flavorful as it was juicy and tender.
The other steak was disappointing. It was a Prime bone-​in ribeye. The steak was too thin so there was not that great contrast between a nice sear and a thick and juicy center. While it was by no means a bad steak, it would definitely not be in the same category of excellent thick ribeyes you can get at a high-​end steakhouse like Mastro’s. The steak was garnished with complimentary bone marrow. I also added grilled foie gras, which was fine but too pricey.
For sides, I had the pork belly fried rice that was mixed with carrots and peas. The fried rice was quite spicy, which definitely differentiated it from a lot of fried rice dishes I’ve had. I enjoyed the heat though I am not sure if this is the best pairing for simply prepared and seasoned steaks. I also tried the asparagus with yuzu butter. The asparagus was thin and tender and not too bitter. The butter sauce was not too heavy and provided a good citrus element to the asparagus.
For dessert, I had the beignets with three sauces. The beignets were fairly good. They were light and pillowy though not as airy as the best beignets I’ve had at restaurants like Village Pub and Spruce in the Bay Area as well as what I used to enjoy at the now closed Hatfield’s in Los Angeles.
The sauces were not sauces as much as they were mini desserts. There was a very good crème brûlée with rich and thick vanilla custard and a crispy caramelized sugar top. There was also a salted caramel pot de crème that was sweet and salty as well as very thick. The last sauce was a butterscotch pudding. The pudding was creamy and the bitter burn was definitely noticeable.
Service was good – friendly and polite. It is a loud and frenetic restaurant so it is no surprise that the service might have been a little less attentive and personable as some other high-​end restaurants I’ve tried.
Prices are high, but it is Las Vegas. I think StripSteak is within the same price range as other high-​end and celebrity chef backed restaurants in Las Vegas.
As mentioned, StripSteak is a loud restaurant. It is dark, contemporary and definitely energetic. I did like how while the restaurant was very close to the casino, a lot of the seating was very deep into the restaurant so guests are not bothered by the cigarette smoke that engulfs a lot of Las Vegas. I did find the chairs, which had low backs, to be slightly too uncomfortable for a long dinner.
StripSteak is a perfectly fine Las Vegas steakhouse. I think StripSteak really separates itself from other steakhouses I’ve been to across the country with its sides. The sides here are more interesting and taste fresher than typical steakhouse fare. The rib cap was very good while the ribeye was disappointing. If you are a big steak fan, I would recommend Carnevino, which delivers thicker and more memorable beef, but StripSteak seems to offer excellent choices from starter to entrée to dessert, which is a rarity in Las Vegas.
Like most casinos on The Strip, parking at Mandalay Bay is free.

Los cortes son buenísimos!!! Es algo caro pero vale cada centavo. Si vas en grupo, la propina es obligatorio (me parece que en grupos mayores a 7 personas), pero el servicio es de primera.