Michael Mina has exploded.  Before you know it, he is going to have a restaurant in every major city in the country.  I've eating at several of his other restaurants so I had a good idea of what to expect.  However, this was the first time I've visited his steakhouses.  From a culinary aspect, I've always enjoyed his food.  However, the price you pay for his work tends to eclipse a reasonable number.  I've always left his place enjoying the food but never wanting to go back because I feel like it cost a little more than its worth.  The amount of add-ons you get exceed reasonable.  With that being said, having an expensive restaurant in Vegas is the norm and almost should be expected.  So, with that in mind, my concerns with cost went out the door and that left my taste buds to enjoy every savory bite.  \n\nAt a steakhouse, its a standard that I get the bone-in rib eye.  We went to StripSteak on a Thursday night and they sat us close to 11pm, which was great (we arrived at 9:45pm).  I ordered the American Kobe Tartare and it was delicious.  Very flavorful, not to overwhelming and the steak just melted in your mouth.  An excellent appetizer that was prepared table side.  The steak I ordered was medium-rare and it was spot on.  The thickness of the cut is slightly smaller than say a rib eye cut at Delmonico's.  So the edges of the cut were closer to medium than the center which was closer to medium-rare.  The tenderness of the steak was excellent.  An excellent steak that was grilled perfectly.  \n\nA steakhouse should be able to make great steak.  That is the norm.  To make great appetizers at a steakhouse, that isn't necessarily a given.  I think one of the best steakhouses for appetizers and \""other\"" parts of the meal I've experienced was at David Burke's Primehouse in Chicago.  At that steakhouse, it is more than just the steak.  StripSteak is pretty close but still a distant second to David Burke's.  The thing that separates this steakhouse and makes it a four-star on yelp is the scotch selection.  The selection of scotch is extensive and is well worth the visit for any aficionado.  On this night, I visited with a friend that knew scotch more than me and he was surprised at the selection.  \n\nLastly, this is one of the few steakhouses on the strip that actually serves true Japanese A5 wagyu.  They have two choices, filet and ribeye.  Both Bradley Ogden's in Caesar's Palace and SW steakhouse in the Wynn have a version of the filet and CUT in the Palazzo actually has two choices as well (filet and ribeye).  So this is one of the few amongst many traditional steakhouses.  It does provide more options.\n\nCons: \nThe wine selection by the glass was okay at the time of this review (9/13/09-ish).  I was really hoping that they had some really good bold cabs by the glass but everything that I wanted was by the bottle and the bottle selection, although expansive, was expensive.  As usual, the markup on some of these bottles are way too much.  \n\nI've only been here once so far but I look forward to eating here again.  Nice work Michael, now maybe you can fix your original namesake in Union Square---but I digress.