Where is the Best Steak in Miami Beach?

Where is the Best Steak in Miami Beach? Surprisingly it is in a hotel, not just any hotel of course, the best steak in Miami is served and the legendary Fontainebleau on Miami Beach.

Now that the Fontainebleau is directly across the road from my boat I have been a regular visitor at the Fontainebleau’s many restaurants and have made some pretty interesting discoveries.

Firstly, and most importantly to me is the coffee, Fontainebleau serves some of the best coffee in the world, secondly as a former super fat guy and now just a regular fat guy (because of my mostly raw food diet) it is great to see very healthy raw choices available at every restaurant in Fontainebleau.

But on to my best steak info, a few nights ago I went to Stripsteak, one of 2 Micheal Mina restaurants at the Fontainebleau, and it was exceptionally good.

You don’t have to like meat to enjoy Miami’s best steakhouse. While an amazing selection of beef is the centerpiece, Stripsteak diversifies the menu with temptations from all over the world.

Shades of brown in the room boost Stripsteak’s beefy theme and remind me to tell you that the late night America Waygu is worth every cent, for fish lovers the local Mahi Mahi is spectacular.

If you are looking to stay raw the Kale Salad is one of the best and the Yellowtail Sashimi is definitely a winner.

Michael Mina’s chic chophouse features beef from an in-house butcher shop & wood-grilled dishes.

(877) 326-7412

Menu: viewmenu.com


StripSteak offers a dynamic dining and bar scene perfectly in sync with Fontainebleau’s reputation as the preeminent destination for sophisticated cuisine and contemporary cocktails. The two-story, indoor-outdoor venue, is sexy, fun, elegant and engaging – a perfect complement to the hotel’s stellar collection of signature restaurants, which includes Scarpetta, Hakkasan and Michael Mina 74.

Located off the historic chateau lobby in the heart of the hotel, StripSteak is very much a steakhouse for today’s adventurous diner – offering a la carte cuts of steak (many of them from the hotel’s on-site aging room and butcher shop) as well as signature specials that go far beyond traditional steakhouse fare. Executed by chef de cuisine Derrick Roberts, the vast menu runs the gamut, overflowing with options. No steakhouse experience would be complete without a killer raw bar.

About the Chef

Derrick Roberts

Derrick Roberts joins the culinary team at Fontainebleau Miami Beach as chef de cuisine of STRIPSTEAK. A graduate of The French Culinary Institute in New York City and Thailand’s Baan Thai Cookery School and Somphon Cooking School, Roberts previously served as Chef de Cuisine at the Marriott Marquis Times Square in New York City.

Roberts began his professional journey as a line cook at Tribeca Grill in New York City and, from there, honed his skills in kitchens across the globe. After leaving Tribeca Grill, Roberts moved to Sweden, where he lived for two years and worked as Sous Chef for various restaurants, including the famed, Michelin Star rated, Arstiderna. From there, Roberts’ culinary journey continued to The Palms Resort in Turks and Caicos, BWI where he helped open the $100 million dollar, 72-room boutique resort and manned the kitchen of Parallel 23, the property’s fine dining establishment.

Following his time at The Palms Resort, Roberts returned to Europe, this time to Copenhagen, Denmark, where he worked as Sous Chef at Umami Restaurant, the fine dining Japanese restaurant selected by Food and Wine Magazine as one of the best new restaurants to open worldwide. He then moved to St. Thomas, USVI, where he served as Chef de Cuisine at the Ritz Carlton’s Bleuwater restaurant. After two years, Roberts moved to the Big Island of Hawaii, where he became Chef de Cuisine of Hualalai Resort’s flagship fine dining restaurant before joining the Marriott Marquis Times Square as Chef de Cuisine.

About Chef Michael Mina in his own Words


My philosophy on cooking is my philosophy on life: create balance and harmony. In the end, it is all about creating lasting relationships. I hope to meet and cook for you one day soon.

I love bold flavors in food. I love balanced food and I love food that keeps me excited throughout the entire course.

My job as a Chef, and my team’s job, is to make food come alive. We strive to create incredible meals each and every day that make our guests sit up, take notice, experience delight and wonder, “Exactly what was in that dish?”

We accomplish this through a balance of flavors: acidity, sweetness, spice and fat. These are the four key ingredients that should be present in any dish. Does it have enough acid? Enough spice? If you don’t use all four, that’s okay, but whichever ones are used must create a balance so that your food screams bold.

If you don’t have a lemon, replace it with another acid. If you don’t have molasses, try honey. And if you run out of butter, perhaps use an avocado. Stick to the main ingredients, don’t be afraid to play around – and keep the balance.


Every chef has a demanding schedule, but being in the kitchen remains a labor of love for me – which includes my family.

Hand in hand with a balance of flavors is achieving balance in my life. And the key ingredient here is my family.

You’ll often find my wife and me in the kitchen with the boys on the weekends, passing the baton as we prepare a meal together for friends and family – or just for ourselves.

And we begin each morning in the kitchen as a family, making fun and fuel together to start the day. With a good family comes a good life—the rest falls into place.

Curriculum Vitae

I started in the kitchen when I was very young, and I am still as intrigued with the process as I was when I was a 15-year-old Garde Manger in a small French restaurant in my hometown.

In 1991 at the age of 22 I was given the opportunity of a lifetime – help design an upscale seafood restaurant in San Francisco from scratch – and I threw myself into the project heart and soul. It became AQUA and opened to rave reviews in a town known for great cuisine.

Now here it is, 20+ years and many restaurants later. I reimagined AQUA and completely restored it to create Michael Mina. Since then, I’ve opened more than 20 destination restaurants, hired world-class executive chefs and the best teams you can find. With their help, I am honored to say, my restaurants have achieved a success that has put the Mina Group ahead of its class.

You could say that the key ingredient to this accomplishment is an unwavering passion for food combined with a commitment to phenomenal service for our guests. Michael Mina

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