STRIPSTEAK by Michael Mina

StripSteak is Michael Mina's long-running Mandalay Bay steakhouse with one defining trick: every prime cut is slow-poached in butter first, then finished over a wood-fired mesquite grill — a two-stage prep that changes the texture argument entirely and explains the cult of the rib cap here. Mina Group still runs it, and the 4.6-star OpenTable consensus across thousands of diners says the system holds.

The menu spans Brandt Farms strips through a 20oz cowboy ribeye near $99, A5 wagyu at market, and large-format porterhouse and tomahawk cuts for two — but the smart money starts with the $99 three-course prix fixe (+$24 for the bone-in ribeye upgrade), the strongest structured deal at any Strip steakhouse this tier. The ahi tuna tartare prepared tableside and the duck-fat fries trio are the mandatory satellites.

Logistics: dinner only from 4:30, far south Strip — deep inside Mandalay Bay — and the butter-poach means ordering a touch under your usual doneness. Books days-to-two-weeks out, bar takes walk-ins, business casual reads right. Plan $110-180 a la carte; the prix fixe rewrites that math.