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Steakhouse · Manhattan · $$$$
A showpiece cut for two, combining tenderloin and strip with the char and funk of extended dry-aging — the house's most theatrical presentation
A massive 40 oz cut, dry-aged for 40 days to develop deep, concentrated beef flavor.
A commanding two-bone cut with the tenderloin and strip on either side of the T-bone — best shared between two, with a crust that comes from serious high-heat searing
