Edible Eat of the Week: The Cote du Boeuf at Prime

Prime Huntington steak special

Prime’s special cote du boeuf is dry-aged to perfection. • Photo by Meghan Harlow

Welcome to the first-ever Edible Eat of the Week! A recurring series, Edible Eat of the Week celebrates the bounty of Long Island by showcasing special, seasonal eats and the people who make them. 

The Eat: A 60-day dry-aged cote du boeuf for two, served with beets from Early Girl Farms.

The Place: Prime in Huntington.

The Story: Aged in-house, this steak special is everything we dream of when we head to a steakhouse. Prepared by chef Francis Derby, who just joined the team at Prime seven weeks ago, this cote du boeuf is served alongside sugar-sweet poached beets—with their greens, wilted, on the side—and topped with a pine nut gremolata that’s so good you’ll want to lick your plate.

“I’m really embracing what this restaurant is all about,” says Derby, a Long Island native originally from Bellport, whose resume is as impressive as it is extensive, and includes work at beloved, critically acclaimed restaurants such as wd~50 and The Cannibal, both based in New York City. “This is an amazing, established steakhouse. And even better, this is an amazing, established steakhouse on the water, so I can have a lot of fun with seafood. At its heart, though, the greatest thing about a steakhouse is that you have steak and then you have really simple sides. Creamed spinach, beets, braised escarole—all things that come from farms. So I’m really excited to be back on Long Island and working with farms that I love. The better produce we get, the better it tastes, so it’s really important to me that we continue to source only the best of what’s local.”

Order this steak special and you’ll see chef Derby’s philosophy brought to life on your plate. Prime’s cote du boeuf itself is, as you can imagine, a beautiful piece of meat and the restaurant’s team prepares it perfectly. But with chef Derby’s local beets and pine nut gremolata served alongside it, this steak is simply next-level—and exactly what we want to eat all summer long.

Pro Tip(s): Ask to dine outside for beautiful views of Huntington Harbor and then start with some oysters. This cote du boeuf would pair beautifully with a local red, but don’t be afraid to try a rosé with it either. Enjoy.


Want to nominate someone or something for an upcoming Edible Eat of the Week? Email us your tips.