Description DescriptionAged in our salt fridge for a minimum of 4 weeks, this single-bone Côte de Boeuf is cut from the fore rib and makes a magnificent centrepiece. With its generous marbling and natural flavour, it’s superb roasted whole or cooked on the barbecue. Weight: 700g–750g per steak (single bone). Large enough to share, or for a generous single portion Also available in a smaller single-serve size: Salt Aged Cote de Boeuf 400g – 454g Cooking Guide Remove from the fridge 30–40 minutes before cooking. Season generously with sea salt and black pepper. For pan oven: sear all sides in a hot pan for 2–3 minutes, then roast at 200°C (180°C fan) for: Rare: 12–14 minutes (45–47°C) Medium Rare: 14–16 minutes (50–52°C) Medium: 16–18 minutes (55–57°C) For BBQ: cook over indirect heat until the same internal temperatures are reached. Rest for at least 10 minutes before carving. Serving SuggestionCarve the cote into thick slices and serve with roasted garlic potatoes and a fresh green salad for a true restaurant-style meal.
