120+ Day Dry-Aged Ribeye at COTE NYC

Compare aging and the price difference

For the same ordered weight, moving from 60+ to 90+ days adds $5 per ounce; moving from 90+ to 120+ adds another $4 per ounce. The 120+ day option is $9 per ounce above the 60+ day option. Use those increments to decide what fits your order, without treating the progression as a quality ranking.

An individual cut or a vertical tasting?

$42/oz is the steak’s unit price. The final amount depends on the weight you order, so confirm the portion and total before choosing. A minimum order and portion weight are not specified in this guide.

If you want to compare aging intervals in one order, ask about COTE’s vertical tasting. It is a separate per-person menu offer, not the sum of the individual per-ounce prices. Confirm the portions and inclusions rather than assuming it is the same order as a single ribeye.

The same ribeye program, three aging intervals

COTE groups these cuts under its USDA Prime American Black Angus selection. The comparison keeps the cut and beef program the same while changing the stated time in dry-aging. The plus sign means 120 days or more, rather than an exact 120-day duration. Longer aging is a choice to explore, not a guarantee of a better steak.

The same price can mean a different beef program

45+ Day Imperial Reserve American Wagyu also costs $42/oz, with 45+ days of aging and American Wagyu identified as BMS 9+. If your priority is comparing aging alone, stay within the Black Angus ribeye progression. Choosing Imperial Reserve changes the beef program as well as the aging interval; the equal unit price does not make the two cuts equivalent.

Explore COTE’s dry-aged and reserve cuts or compare restaurants in the New York steak guide.

Sources and menu notes

Menu checked October 11, 2026. Sources: COTE Korean Steakhouse.

Prices are in USD. /oz and /lb mark weight-based charges; other prices cover the stated portion unless marked “confirm unit.” “For two” is the restaurant’s serving description. Ask about accompaniments and current availability; these prices are not complete dining bills.

Beef grades, origins, producers, aging and preparation details are attributed to the restaurants. Checking published menus is not independent authentication of those claims, and EpicSteaks has not tasted or ranked these steaks. The underlying entries were last verified on September 5, 2026 and remain unchanged. Missing details mean “not specified,” not “unaged” or a different beef grade. Representative images are illustrations, not verified photographs.