The Côte de Boeuf is left on the bone and French trimmed by our expert butcher leaving a very thick rib-eye steak. We recommend searing on all sides before finishing in the oven on a high heat for about 10-15 minutes for medium rare (our favourite), leave it in a little longer for a more well done finish.
Once it's ready, make sure you rest the meat for a minimum of 10 minutes before carving it - this allows for all the juices to run through, keeping it as juicy and tender as possible.
As with all our beef, this cut is 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so is incredibly tender and full of intense flavour.
Cut from: The fore-rib
Eat fresh within: 9 days
750g (Serves 2)
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.