CÔTE DE BOEUF, 575-750G Our Vintage Reserve Côte de Boeuf (also known as the Cowboy Steak / Bone-In Ribeye), is hand-selected and dry aged on the bone for a minimum of 21 days and then it is expertly prepared by our team of in-house master butchers. It is packed with flavour and super tender due to the eye of fat which runs down the centre of the meat. Perfect for any dinner party or BBQ. Read more about our Vintage Reserve Dry Aged Beef range here. READ MORE SERVES Serves 2, perfect for sharing. STORAGE Supplied chilled and vacuum packed. Store at < 5°C. See label on pack for shelf life. We do not recommend Dry Aged for freezing. CHEFS TIPS A one-rib Côte de boeuf is best served Rare or Medium-Rare to really appreciate this beautiful cut of meat. Fry / Griddle / BBQ Core Temperatures – Out of Oven (After Resting) Rare – 48-50oC (52-54oC) Medium-Rare – 52-54oC (56-58oC) Medium – 58-60oC (60-62oC) Take core temperature with a thermometer from the very centre of the meat. 1. Bring the meat to room temperature Remove your Côte de boeuf from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking. 2. Preheat your pan and season Preheat griddle or heavy based frying pan until almost smoking, when you add a drop of oil it should sizzle. Season the meat liberally just before cooking. Brush steak with oil and place the Côte de boeuf into the pan on the fat first to render before searing on the flat sides. Sear each side of the steak until a dark crust has formed. 3. Cook to your liking Once seared, cook to your liking following the recommended core temperatures by checking with a meat thermometer. For medium-rare cook 5-6 minutes each side, until a core temperature of 52oC is reached before resting. Finish by adding a knob of butter to the pan and basting over the Côte de boeuf for the final couple of minutes. 4. Rest, Rest, Rest Remove the Côte de boeuf from the griddle, cover with foil and leave to rest in a warm place for 10 minutes. 5. Carve, Share & Enjoy
