The Original Butcher's Feast® for 4
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Not eligible for shipping to CanadaCalling all carnivores! With COTE’S signature Butcher’s Feast®, you’ll bring one of New York City’s most unique steakhouse experiences straight to your home. Each package comes with a progression of four specialty cuts from COTE Korean Steakhouse’s own dry-aging room, which includes the USDA Prime dry-aged ribeye, American Wagyu secret cut “COTE” steak, classic USDA Prime hanger steak, and house marinated USDA Prime short rib galbi. Also included are housemade banchan, Ssamjang Sauce, and lettuce for wrapping!
This is not your traditional steakhouse “meat and potatoes.” Dig into a first-of-its-kind modern steakhouse experience with top-secret grilling and pairing tips from Executive Chef David Shim. Grill, slice, and pair each cut with a bountiful spread of fresh pickled vegetables, lettuce, and savory ssamjang sauce. Have fun mixing and matching each cut with accompaniments to find your own perfect bite! Send your lucky friend the perfect gift, treat yourself and bring dinner at home to the next level, or be the ultimate party host! Our butcher’s feast is best enjoyed with good friends and family (but we won’t judge if you don’t share!).
Located in the heart of New York City, COTE Korean Steakhouse is the creative, carnivorous vision of proprietor Simon Kim, marrying the fun and fire of Korean barbeque with the prime cuts of an American steakhouse. This first-of-its-kind experience has earned COTE the world’s only Michelin star for Korean tabletop barbecue and a place on best steakhouse—and restaurant—lists from GQ to Thrillist to New York Magazine. Opened in 2017, COTE Steakhouse was a “Best New Restaurant” nominee by the James Beard Foundation.
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This care package serves 4-5 people for an EPIC Feast
- 1 USDA Prime Hanger Steak (7 oz.) – A robust, iron-rich cut with a full, beefy flavor.
- 1 USDA Prime Dry-Aged Ribeye (16 oz.) – A 45+ days Dry-Aged Ribeye straight from Cote’s own dry-aging room! Expect complex flavors with a touch of bleu-cheese!
- 1 American Wagyu “COTE” Steak (7 oz.) – A beautifully marbled cut from American-Wagyu cattle that you won’t find anywhere else. Elegant, flavorful, and melt-in-your-mouth tender.
- USDA Prime Marinated Galbi (10 oz.) – Our take on the sweet and savory Korean favorite. USDA Prime Short Rib is deboned, diamond-cut, and marinated for a minimum of 12 hours.
- 1 pc. Dry Aged Beef Fat – For seasoning your grill top!
- 4 House Pickled Vegetables (6 oz each):
- Pickled Cucumber
- Pickled Radishes
- Pickled Cauliflower & Garlic Scape
- Pickled Fennel - 1 jar of Ssamjang Sauce (6 oz.)
- 1 jar of Gastronome’s Salt® (4 oz.)
- 8 pcs Lettuce
- Choose to add more!
Add-on Options Include:
- 4 oz. Japanese A5 Wagyu – The highest grade Japanese wagyu available on the market, sold by the ounce so that all can have an opportunity to taste some of the most unique beef in the world. This “butter steak” will melt in your mouth.
- 50 g Tin Regiis Ova Golden Ossetra Caviar – Golden Ossetra sturgeon caviar sourced from Regiis Ova’s Kaluga Queen Farm. A 50g tin of undeniably lux pearls with a pure, buttery, and nutty flavor profile. The ultimate steak topper!
- 2 Jars Pickled Vegetables (each 6 oz.) – Leave the heavy sides off your menu and enjoy a pair of vibrant, seasonal house pickles – the perfect accompaniment to your steak dinner!
- 3 oz. Gastronome’s Salt® – COTE’S signature salt blend of British Maldon, Himalayan pink, and Korean 1000-day aged sea salt for seasoning & finishing your steaks. Your new secret flavor weapon!
- Vacuum-sealed steak ships fresh with ice packs.
- Upon arrival, please refrigerate everything immediately.
- Best enjoyed within –
- Steaks: 4 days
- Pickled Vegetables: 1 week
- Ssamjang: 2 weeks
- Salt: 1 year. Pairs perfectly with any other homemade dishes.
- Steaks may be frozen immediately upon arrival for up to 14 days.
- Steaks are raw and must be cooked before enjoying
- Dry-aged beef fat is only used for seasoning/greasing the pan/grill
- Pickled vegetables and ssamjang sauce can be enjoyed straight out of the jars.
To Serve
Steak
- Use a 12" pan, preferably cast iron or any other thick base stainless steel pan
- Always temper your meat before cooking by taking your steak out of the refrigerator at least 30 minutes before cooking. This helps you get an even color, a great maillard reaction across the surface of the steak
- Salt and pepper generously on both sides right before cooking. Use the included house blend of salt which included Himalayan pink, British Maldon, and a Korean 1,000-day aged sea salt!
- Heat your pan on high heat. Add about one tablespoon of cooking oil (The chef recommends grapeseed oil). Heat up your pan until just before the smoking point. The oil should appear shimmery on the surface.
- Add your steak to the pan! Sear until it reaches your desired temperature
- After cooking rest your steak preferably on a wire rack, if not a plate or cutting board, for 5-10 minutes.
- After resting, you can optionally reheat on a pan and slice.
To Serve
- Enjoy your steak with the included pickled vegetables & ssamjang!