Cote de Boeuf

Côte de boeuf is French for a bone-in Ribeye steak - thickly-cut fore rib left on the bone and dry-aged to maximise flavour. This prime cut of steak with all the marbling of a Ribeye is so juicy and an absolutely glorious hunk of meat making it perfect for two hungry people to share. Top tip: cook slowly and finish with a quick blast of heat to brown!

Our grass-fed heritage breeds produce sublime beef and this really takes flavour to the next level.

Andrew Clarke (award-winning chef & restaurateur) talks Côte de boeuf:

This is a more manageable ‘sharing’ cut for cooking in a home kitchen. It is a thick Ribeye, on the bone – a smaller bone than the Tomahawk steak, but no less impressive.

Invest in a good quality cast iron pan and make sure your kitchen extractor is on full power!

Get the pan searing hot and pour in a little vegetable oil. Season the steak with coarse sea salt and freshly ground black pepper, then sear for 2-3 minutes on each side, to get a nice exterior crust.

Turn the heat down to medium-high, and continue to cook, flipping every 30-40 seconds, load the pan with plenty of butter, garlic, and thyme, then baste the meat as it foams.

Côte de boeuf is an elegant sharing dish, so be sure to indulge on the sides and sauces, if you want to impress – truffled potatoes, bone marrow gravy, creamed spinach, that’ll do me!