Which type of steak is the cote de boeuf described as?

The cote de boeuf, which translates to "rib of beef" in French, is specifically derived from the rib section of the cow, typically known for being well-marbled and flavorful. This cut is commonly enjoyed as a large, bone-in steak, and it often weighs around 2 pounds or more, making it substantial in both size and flavor.

In the context of the choices provided, the 16 oz dry aged prime NY strip does not represent the cote de boeuf, as it is a different cut from the short loin, characterized by its tenderness but lacking the significant bone structure and rib flavor profile associated with the cote de boeuf. The filet mignon is cut from the tenderloin and is known for its tenderness, but again, it differs from the rib-centric characteristics of the cote de boeuf. The ribeye is a more closely related cut, typically offering robust flavor; however, it is usually served without the bone as seen with cote de boeuf. The sirloin cut, while popular, does not capture the quintessential qualities of the rib section that make the cote de boeuf so distinctive.

The correct answer reflects the nature of the cote de boeuf as one of the more luxurious