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When an inventive chef like Michael Mina rethinks how to cook steak, the results can be dazzling. Stripsteak at the Mandalay Bay in Las Vegas is Mina's newest endeavor. He poaches the steaks in butter first, then sears them on a wood-fired grill before serving.
For the full article, check out the new issue of Wine Spectator, on newsstands April 26, 2007.
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