Cotes du Boeuf

[Delucacheesemonger]

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.

[Db Cooper]

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

[bayhungry]

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?

[Delucacheesemonger]

If changed, you have ruined my day!

[bayhungry]

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

[sunshine842]

I'll second the vote for Bern's.

[steakman55]

Amen, brother.

[fourunder]

Minetta Tavern.....

[Delucacheesemonger]

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

[fourunder]

Some more details....

http://www.nytimes.com/interactive/2009/05/19/dining/20090520-restaurant-slideshow/index.html#

http://www.nytimes.com/2009/05/20/din...