Côte de Boeuf
On the bone for extra flavour
- Dry-aged on the bone for 35 days
- Heavily marbled for even richer flavour
- Generously portioned for a serious eat
Price per kg:
- Ribeye, bone-in
Imagine - a glorious ribeye steak, with the added flavour of having been chargrilled on the bone. Take your BBQ to a whole new level...
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1½ - 2 minutes per side, rest for 6 minutes
Medium Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½ - 5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Try these steaks cooked ‘low and slow’ - find out how here.