Just read steakrules85's adventure at Momofuko Ssam, and discussed at length how they cut the meat off the bone then into 14 slices. Come on, l hate when they do that. As soon as you cut it, the temperature drops a lot, plus the whole point of a cote du boeuf is to eat it off the bone. Now whenever l order a steak l give instructions, not to cut it, leave exactly as was when left grill.
Twice it came sliced, twice it went back. l never send stuff back, just vote with my feet, but for this error take an exception. Am l alone?