STRIPSTEAK redefines the classic American steakhouse with all-natural, organic and hormone-free, beef tempered in butter and grilled over mesquite wood. Executive Chef Tony Schutz offers plenty of other specialties including Duck Bolognese, Kurobuta Pork Tenderloin, Grilled 2 lb. Lobster, and classic American side dishes with a Michael Mina twist—such as Truffled Mac & Cheese and Spinach Soufflé with Parmesan Cream.
STRIPSTEAK winner of the 2013 Best of Las Vegas Scotch Selection award, also features over 100 single malt scotches to enjoy in the bar along with a dizzying array of cocktails and a carefully curated wine selection.
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EVENTS & SPECIALS
Happy Hour At STRIPSTEAK
Come on in and try our delicious new Happy Hour daily from 4 PM to 5:30 PM! We have several special cocktails concocted to order for only $8. In addition, we have delicious new list of snacks and small plates, like Korean Spiced Chicken Wings, Short Rib Tacos,and Smoked Hummus with Warm Pita Bread. If you really want to chow down, we also offer our STRIPSTEAK burger and our Angus Flat Iron steak cooked over mesquite wood. Let’s make happy happen. Join us today!
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Mandalay Bay Group Dining
Prior to STRISPTEAK, Tony was the Executive Chef of PUB 1842 and the Executive Sous Chef at SEABLUE both at the MGM Grand. Before joining Chef Michael Mina and MINA Group, Tony worked at Palms Casino Resort where he served as Executive Sous Chef at Nove Italiano and as Sous Chef at N9NE Steakhouse. Previously, he was a Sous Chef at MK Restaurant in Chicago where he was involved in the opening. He also assisted in opening Belly Italiano in Palm Springs, Nove and N9NE Steakhouse in Dallas and Nove in Las Vegas while employed with N9Ne Group.
Originally from LaPorte, Indiana, Tony attended Purdue University for a degree in Business as well as the The Culinary Institute of America for a degree in Culinary Arts. In his free time he enjoys spending time with his wife and two sons.