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Alrightttt Randi…. It’s #HighsteaksReview time at @cut432delray (Delray Beach, FL).
Two steaks, everybody knows the rules. Long long long overdue review. Ever since my #TheDecision to take my talents to Boca Raton, I must have been to CUT432 like 10 times or more. It’s become one of my favorite restaurants.
I purposely avoided ordering the porterhouse every time I ate here, as this review was planned for a while and I wanted to come in fresh.
This time, I finally ordered the porterhouse, rare (as per usual). I also ordered the dry aged delmonico (just another name for a ribeye) as my appetizer. So ribeye as my app, and porterhouse as the main. I did not review the ribeye.
The porterhouse was cooked perfectly. One of the best rares I’ve received.
As for seasoning, it could have used more salt, but at least there was no pepper. So seasoning was fine. I’ll still never understand why restaurants season their steaks with pepper but I digress.
Cut does NOT dry age their porterhouse. This was apparent in its flavor profile. It was definitely on the bland side.
At this point it’s no secret that I’m willing to spend money on steaks. I never factor the price in to the score, but I will mention what type of value you are getting. In this case when I got the check, “my Yamurlke almost fell off I was so taken-a-back.”
CUT charges $155 for a ~36 oz porterhouse that ISNT dry aged. That would be considered expensive if the steak was dry aged. For reference, Peter Luger charges $120 for roughly the same size steak that is PROFOUNDLY dry aged. This steak should have been no more than $100 MAX imo. And even that is high.
But again, price aside, I went 6.9 on the porterhouse. Very fair score, but I definitely prefer Abe and Louie’s and NY Prime’s porterhouse over CUT432.
However, the meatball at CUT432 is arguably the best meatball on the planet, and it’s still one of my favorite restaurants in Boca.
6.9, CUT432, that’s your review.
#steak