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Cotes du Boeuf

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Picture a thick rib steak, charred and the size of a seat cushion serving two or more. Where are your favorites ? Where are they terrible ? What makes them perfect or was less than perfect to you ? My favorites, easy:
L'Ami Louis-Paris; 1.5 kilos Desnoyer is the butcher, aged to perfection, not overly tender but very full of flavor.
Berns Steakhouse-Tampa, FL.; 18-20 oz after very accurate trimming, aged dry in house, get it with 10 choices of doneness and it comes exactly as you order it, plus best wine list l have ever seen.
Balthazar-Manhattan, NY; 24 oz or so, aged beef with great tenderness and again served perfectly.

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    1. re: fourunder

      Checked it out and La Frieda supplies the same cut to both restaurants, Minetta and Balthazar

    2. I'll second the vote for Bern's.

      1 Reply
      1. After years of enjoying this delicacy at Balthazar, I was stunned to find they recently changed the preparation there. Very different flavor and presentation. No vegetables, no onion rings. I was disappointed, to say the least. Other opinions on this?

        2 Replies
          1. re: Delucacheesemonger

            It's a tragedy. I'm going to try and go back in December to see if they've come to their senses.

        1. Sostanza in Florence Italy. Served blood rare by the kilogram. Thick, juicy and salted to perfection. Bistecca Florentine, simply the best.