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