Traditional Côte de Boeuf
Classic continental rib steak
- Grass-fed British beef
- Dry-aged for at least 35 days
- Hand prepared in Inverurie
- Code: B2348
- Price per kg:
- Item weight:
- Servings: 1
Origin: | UK |
Produced: | UK |
Welfare: | Grass-fed |
Accreditation: | Naturally reared |
This classic grass-fed British beef ribeye steak is dry aged on the bone for at least 35 days for an intensely rich flavour and is enjoyed by diners in upmarket restaurants worldwide.
Cooking guidelines from defrosted.
Remove the steak from its packaging, pat dry with kitchen paper.
Allow the meat to come to room temperature for 15 minutes.
Preheat a heavy based frying pan over a high heat, add a little oil or brush the steak with oil.
Cook the steaks to your liking following the recommended times.
Rare - medium rare: 4½ -5 minutes in total, turning once
Medium: 5½ -6 minutes, in total, turning occasionally
Well Done: 7-8 minutes, in total, turning occasionally
Remove from the pan, cover with foil and leave to rest in a warm place for at least at least 5 minutes.
Cooking appliances vary in performance; these are guidelines only
Remove the steak from its packaging, pat dry with kitchen paper.
Allow the meat to come to room temperature for 15 minutes.
Preheat a heavy based frying pan over a high heat, add a little oil or brush the steak with oil.
Cook the steaks to your liking following the recommended times.
Rare - medium rare: 4½ -5 minutes in total, turning once
Medium: 5½ -6 minutes, in total, turning occasionally
Well Done: 7-8 minutes, in total, turning occasionally
Remove from the pan, cover with foil and leave to rest in a warm place for at least at least 5 minutes.
Cooking appliances vary in performance; these are guidelines only
- Energy: 1052kJ / 253kcal
- Fat: 19.8g, of which Saturates: 8.9g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 18.8g
- Salt: 0.13g
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