Cote de Boeuf
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British Beef
One of the greatest beef cuts from our selected grass fed Scottish herds.
The dry aged, thick rib eye cut...... the Cote de Boeuf.
Roast in the oven or even better on the BBQ.
Approximate weight 1kg which is enough to serve 2/3 people.
Allergens are stated in BOLD CAPITALS
100% Beef
To cook a Côte de Boeuf, season the beef generously with salt and pepper.
Preheat your oven to 200°C.
Heat a heavy frying pan until smoking hot. Add a splash of oil and sear the beef on all sides until browned.
Transfer the beef to a roasting tray and place in the oven. Roast for 15-20 minutes for medium-rare.
Use a meat thermometer to check the internal temperature, aiming for 55°C.
Let the beef rest for 10-15 minutes, covered with foil.
Slice and serve with your favourite sides, such as roasted vegetables or a fresh green salad. Enjoy its rich, juicy flavour.
Frequently bought together
Wagyu Cote de Boeuf
From £87.00
Blistering Rib Eye KIT
From £37.00
Dry Aged Ribeye Steak
From £19.25
Beef T-Bone Steak (Porterhouse)
From £22.75
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