Description DescriptionAged in our salt fridge for a minimum of 4 weeks, this single-serve Côte de Boeuf is cut from the fore rib and offers the same depth of flavour and tenderness as our larger bone-in steaks. With rich marbling and natural succulence, it’s perfect for when you want a special steakhouse experience without committing to a larger sharing cut. Weight: 400g–454g (single bone portion). For a larger centrepiece, see our Salt Aged Cote de Boeuf 700g – 750g Cooking Guide Remove from the fridge 30–40 minutes before cooking. Season generously with sea salt and black pepper. Heat a heavy frying pan until very hot. Sear for 2 minutes on each side until browned. Transfer to a preheated oven at 200°C (180°C fan) and cook for: Rare: 4–5 minutes (45–47°C) Medium Rare: 6–7 minutes (50–52°C) Medium: 8–9 minutes (55–57°C) Rest for at least 5 minutes before serving. (Because this is a smaller single-bone cut, oven timings are shorter than for the larger Côte de Boeuf.) Serving SuggestionServe carved with a knob of garlic Butter and chunky chips, or with roasted vegetables for a lighter option.
