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Aaallllllrrriiiiiggggghhhtttt Randi. It’s #HighsteaksReview time @Cote_nyc PROUDLY SPONSORED by American Express…. THANK YOU AMERICAN EXPRESS.
Two steaks, everyone knows the rules. If you know anything about my reviews. I review the porterhouse, rare, every time. If you know anything about cote, you know they don’t typically offer the traditional porterhouse. A porterhouse is made up of the NY strip, and the tenderloin (filet). So instead I ordered the aforementioned cuts in place of a classic porterhouse.
Cote has their own dry-aging room. The NY strip they serve is dry aged. The filet mignon is not. The flavor they achieve in that room (typically at the 45 day mark) is phenomenal.
The NY strip is $50 for an 8 oz portion (bone excluded). The filet mignon is $58 for 8 oz. So yes, very expensive, considering industry standard is now about $130 (thanks to inflation) for a ~$34 oz bone in steak. But in their defense, There is almost no better cooking method than the grills at Cote.
Also, I know I only review the porterhouse. But, I would recommend ordering the butchers feast every time, regardless of whatever additional cuts you may want. It’s $64/person, and provides unbelievable value and unlimited side dishes. Can not speak highly enough of the experience.
As for the “porterhouse,” I ordered it “rare” and both cuts were phenomenal. Great crust, great flavor, and great seasoning.
They ONLY USE SALT AS THEY SHOULD. But their salt isn’t just salt, it’s SALT. They use like a 1000 day aged salt and pink Himalayan sea salt blend. If you’re a fan of salt like me, that shit SLAPS.
Every piece I ate was fantastic. I would recommend reading/watching my cote Miami review to see why I think so highly of this restaurant (if you haven’t seen it already).
The only reason the score isn’t higher, and I’ve said this before, is because the filet is not dry aged, where as the NY strip is dry aged. Dry aging achieves a much more intense flavor.
I gave the Miami location an 8.1. Again, BOTH scores would have been much higher if they offered a dry aged filet. I actually thought the Miami location was marginally better than the NYC location. Granted, I may be a tad bit biased…
I went 8.05 on Cote NYC. Yeah…. .05. I make the rules, deal with it. But in all seriousness, Cote (either location) is one of my favorite restaurants, period. @simonkimNyc and those boys are really doing something special. Not to mention I think he’s a culinary genius.
8.05, Cote NYC, thank you Amex, that’s your review.
#cotenyc #steak