COTE Korean Steakhouse
Kobe Ribeye
- Cut
- Ribeye
- Origin
- Hyogo Prefecture, Japan
- Type / grade
- Kobe Wagyu
- Experience
- Reserve cut
See the complete documented selection at COTE Korean Steakhouse, or return to the New York guide to compare steaks across the city.
Why this steak is documented
Documented qualifier: Ultra-rare provenance.
Other documented selections at COTE Korean Steakhouse
- 120+ Day American Black Angus Ribeye — 120+ Day American Black Angus Ribeye at COTE Korean Steakhouse is documented with 120+ days aging, USDA Prime American Black Angus, and available in COTE's vertical dry-age tasting.
- 90+ Day American Black Angus Ribeye — 90+ Day American Black Angus Ribeye at COTE Korean Steakhouse is documented with 90+ days aging, USDA Prime American Black Angus, and available in COTE's vertical dry-age tasting.
- 60+ Day American Black Angus Ribeye — 60+ Day American Black Angus Ribeye at COTE Korean Steakhouse is documented with 60+ days aging, USDA Prime American Black Angus, and available in COTE's vertical dry-age tasting.