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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