Côte de Boeuf


Best rib eye steak on the bone, this dry aged cut is sourced from the best end of the ribeye and cut on the bone.

  • Willersley Court, Herefordshire
  • 100% home grown feed
  • Dry Aged
  • French Trimmed

Earn up to 21 Points.

SKU: 000100000000000073 Categories: ,

Pan fry, BBQ or Pan to Oven Cooking

  1. Remove from your fridge 30 mins before cooking.
  2. Place a heavy pan over a high heat to pan fry or pre heat your grill to a medium heat.
  3. Brush steak with rapeseed/ground nut/vegetable oil, these oils have a high “flash point” so are less likely to burn.
  4. Place in pan & turn after: Rare 2-3 mins: Medium Rare 3 – 4 mins: Medium 4 – 5 mins: Well Done 5 – 7 mins. After turning your steak add a knob of butter and 2 cloves of garlic to the pan and baste your steak. Ensure you don’t overload pan.
  5. After turning place a knob of butter on each steak & cook for the same period.Remove from pan season well & rest on a warm plate for 5 mins.