Côte de Bœuf
Côte de Bœuf
The steak that makes an occasion.
Big, bold and built for the centre of the table.
Our Côte de Bœuf is a show-stopping bone-in rib steak, prized for its rich flavour, generous marbling and wonderfully juicy texture. Whether you're cooking for friends, celebrating something special or simply treating yourself, this is steak with serious presence.
Give it a good sear, finish it to your liking and let it rest before carving into thick, succulent slices.
Why you'll love it
- Bone-in rib steak: maximum impact at the table
- Rich, full-bodied flavour: made for high-heat cooking
- Generous marbling: for a juicy, indulgent bite
- Perfect for sharing: made to be carved and enjoyed together
How to cook Côte de Bœuf
A steak this thick needs a two-stage cook. Take it out of the fridge 45 minutes to an hour beforehand, pat it dry and season well with salt.
- Sear: get a heavy ovenproof pan smoking hot and brown the steak for 2 to 3 minutes a side. Stand it on its fat edge for a minute to render it.
- Finish: move the pan to an oven at 200°C (180°C fan) for roughly 10 to 20 minutes, depending on thickness. A probe thermometer takes out the guesswork: around 52°C to 54°C in the centre for medium-rare, 57°C to 60°C for medium.
- Rest: leave it on a warm board for 10 to 15 minutes, loosely covered. The temperature will rise a little as it rests.
- Carve: slice the meat away from the bone, then cut across the grain into thick slices.
On a BBQ, sear it over direct heat, then move it to the cooler side with the lid down to finish.
Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.
Côte de Bœuf FAQs
What is Côte de Bœuf?
French for "rib of beef". It's a thick, bone-in steak cut from the fore rib, essentially a ribeye with the bone left on. The bone adds flavour and helps the meat cook more gently.
How many people does a Côte de Bœuf serve?
Two generously, or three to four sliced and served with sides.
What is the difference between Côte de Bœuf and tomahawk steak?
Both are bone-in rib steaks. A tomahawk keeps a long, French-trimmed bone for show, while Côte de Bœuf has a shorter bone, so more of what you pay for is meat.
What should I serve with Côte de Bœuf?
Classic partners are chips or crushed potatoes, a sharp green salad, and a béarnaise or peppercorn sauce. Something simple lets the beef take centre stage.
Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Beef (bone-in fore rib).