Which steaks are typically butterflied at Cooper's Hawk?

The correct answer indicates that none of the steak cuts listed are typically butterflied at Cooper's Hawk. Butterflying is a technique where a piece of meat is cut almost in half and opened up like a book to create a larger surface area, which can help in cooking evenly and more quickly.

At Cooper's Hawk, the common practices and preparation techniques for their steaks do not include butterflying the filet, ribeye, New York strip, sirloin, porterhouse, or T-bone. Each of these cuts is known for its distinct flavor and characteristics and is typically cooked as they are, rather than being modified through butterflying. This ensures that each steak retains its natural juiciness and texture, delivering the ideal experience associated with each specific cut.

The absence of butterflied steaks on the menu aligns with the establishment's emphasis on quality preparation methods that highlight the inherent qualities of the meats offered. Therefore, indicating that none of the mentioned steak types are butterflied reflects an understanding of Cooper's Hawk’s approach to steak preparation.