Côte de Bœuf
Côte de Bœuf is one of the finest steak dishes and a succulent meaty treat for you steak lovers, A steak cut from the rib primal with the rib bone still attached.
At 900g+ it is usually served as a meal for two but in the same vein as a Tomahawk steak it can be a meaty feast for those up for the challenge.
Remove from fridge and leave at room temperature for 30 minutes before cooking. Oil the steak (not the pan) and season with Salt & Pepper, Sear all over in a large frying pan before transferring to a hot oven (200ºC).
Cook for 15 minutes for rare, 20 minutes for medium.
Remove from the oven, leave to rest for at least 10 minutes to give a lovely succulent juicy steak.
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