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StripSteak by Michael Mina

The many accolades—including “Best Steakhouse of Miami”—awarded to Stripsteak by Michael Mina is well-deserved and everlasting. .A classic American steakhouse at Fontainebleau, Stripsteak beckons to guests of all backgrounds and palates via the historic Chateau lobby in the heart of the resort. Offering the highest-quality cuts from its on-site aging room and a vast selection of decadent mains, desserts, and wines, the steakhouse pays homage to the hotel’s original roots by way of tradition and authenticity. Of course, the savory sound of entrées “from the wood-burning grill,” such as the 18-ounce Châteaubriand or Dry-Aged Prime Bone-In Rib-Eye, are enough to draw in the crowd after crowd. But it’s the extensive selection of fine-dining options—from East and West Coast Oysters and Foie Gras with apricot marmalade to the Kale Salad topped with miso vinaigrette and shrimp crisps—that keep diners delightfully enchanted with every new dish tasted. Non-steak entrées live up to the reputation of Stripsteak just the same as any beef cut, featuring classics with creative thought, like the Gallus Braun Chicken or Black Truffle Pasta.

 

Best Cocktails in America—Restaurant Hospitality
Best Of Award Of Excellence—Wine Spectator
Best Steakhouse of Miami—Miami New Times Best of Awards

 

Sample Menu Selections
seafood tower, raw, and tartare::
Oysters half dozen   24; one dozen   42
East or West Coast oysters served with mignonette and grilled lemon

Caviar Twinkie   39
Corn muffin, caviar, and crème fraîche

Tuna Tartare   26
Ahi, pine nuts, mint, sesame oil, ancho chile, and Asian pear

Imperial Tower   150
Whole Maine lobster, lobster salad, six chilled shrimp, one dozen oysters, King crab, and tuna tartare

salads::
Baby Greens   15
Shaved fennel, marinated avocado, and smoky orange vinaigrette

BLT   16
Smoked blue cheese, Wilson, and pickled shallots

cold small plates::
King Crab   30
Alaskan, lemon oil, and green goddess dressing

Lobster Duo   32
Duet of half tail and chilled lobster claw salad

hot small plates::
Octopus   28
Barigoule, black garlic, and bacon

Foie Gras   32
Pan-seared, apricot marmalade, cashew dukkah, and brioche

composed entrées::
Green Circle Brick Chicken   39
Mushroom soup agnolotti, jamón serrano, and maitake

Skin-On Snapper   41
Uni, salsify, and vegan demi-glace

Colorado Lamb Chop   55
Panisse, kalabasa squash, and lamb jus

Lobster Pot Pie   70
Lobster-brandy cream, seasonal vegetables, and truffle

from the wood-burning grill::
Moyer Farms Angus
8oz Filet Mignon   47
16oz Dry-Aged Prime Bone-In NY Stripsteak   55
14oz Prime Boneless Rib-Eye   49
14oz Bone-In Filet Mignon   70
18oz Châteaubriand   95
Dry-Aged Prime Bone-In Rib-Eye market price

Wagyu
10oz Australian Skirt   49
50oz Australian Tomahawk   150
Japanese Miyazaki Prefecture   150
5oz A5 striploin

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