Making the Monster: Piora's enormous butter-bathed steak for two

There are steaks, and then there are $150, 40oz, 28-day dry-aged steaks that get a maple syrup marinade before being drenched in a bath of butter, which is then combined with steak juices to create a (somehow) light, foamy Hollandaise.

That timeless work of beef art is the cote de boeuf from Piora in NYC. It's meant for two, but you really shouldn't let that happen. Now watch the video to see how the monster is made.

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1. Piora 430 Hudson St, New York, NY 10014

This 55-seat West Village resto is headed by Chef Chris Cipollone and Simon Kim who're bringing you a modern American menu that's also inspired by Italian, French, and Korean cuisines, which you can pair with their extensive wine list, creative cocktails, whiskeys, brandies, and Champagne-based 'tails.

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