The “instant” bacon (a five-spice pork belly) appetizer at StripSteak might be worth the trip alone. However, this widely popular plate is also just a precursor to the comfort-food delights combined with chef Michael Mina’s elevated culinary touches. The menu piles up steakhouse classics like a filling BLT wedge salad, oysters on the half shell, shrimp cocktail, gigantic seafood platter and a juicy Mary’s brick chicken entrée.
But the star of StripSteak is, of course, the steak. All cuts—filet mignon, flat iron, bone-in ribeye, New York strip and dry-aged ribeye—are cooked over a wood-burning grill, so the sear and char are perfect. Big spenders and real meat lovers will want to order the Mishima A5 Japanese rib cap and slice it up like buttah! Guests can add the tasty StripSteak sauce or béarnaise or black truffle butter to any cut, too. If you still have room, we highly suggest the beignets for dessert especially since they come with a trio of delicious dipping sauces like vanilla crème brûlée and chocolate.
Mandalay Bay, 702.632.7200
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