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It’s been a while since I’ve done a Steakhouse review so this week with friends in town we decided to go to STRIPSTEAK located at Mandalay Bay.

I have wanted to go here for a while as everything I heard was good. With it being a Michael Mina creation how could you go wrong?

Mina has been a major influence on the restaurant scene in Las Vegas over the last several years. I can tell you after dining here I was kicking myself – why I hadn’t tried it sooner.

There were four of us in our party and it was a different vibe from your standard steakhouse. It was hip, not stuffy or the classical rich wood look. STRIPSTEAK was very modern looking but make no mistake, the aroma that hits you is meat grilling on a wood fire.

Our waiter greeted us right away to take our drink orders, explain the menu and tell us about the specials that night. Then he came out with a trio of French fries in little tin buckets. There were three different kinds of French fries and three different dipping sauces, compliments of the chef. What a great starter to the meal and great for the table to share.

There is more than one type of beef to choose from. First is their Angus Beef section that has four different steaks – Bone-In Rib Eye, Filet, NY Strip and Flat Iron. They also had a Wagyu section that consisted of Filet, Rib Eye and a 40 oz. Australian Tomahawk steak.

The final Wagyu steak they offer is a Rib Cap, which is the most flavorful steak you can possibly have as it is that tastiest top section of the Rib Eye. That piece of meat is full of flavor. An amazing taste.

But I wanted a bigger piece of meat so went with the Bone-In Rib Eye and was very happy. My steak was cooked at just the right temperature I ordered and was extremely flavorful. We also ordered the filet and the words “best ever” were heard.

We each ordered a standard side of Mac ‘n Cheese, glazed mushrooms, creamed corn and a mashed potato trio, which was three different flavors – lobster, sour cream and horse radish. The sides were big enough to share as we all got a taste.

We were stuffed but ordered some coffees and a dessert to share. The perfect dessert was Beignets with three different dipping sauces. There was a Salted Caramel sauce, a Crème Brule and a Sauce made out of 18-year-old Scotch. This was great and satisfied that sweet tooth craving.

STRIPSTEAK was everything I had heard and actually a little more than I expected. Our waiter was great and attentive to our needs all evening. We were never rushed to leave the restaurant. I give it 3.75 Forks.

Marco D’Angelo is a Race Horse Owner & Breeder, Professional Sports Handicapper & Bettor. You can find Marco at and by following him on twitter: @MarcoInVegas @MarcoInVegas. You can contact him at [email protected].

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