Description

Description
Aged in our salt fridge for a minimum of 4 weeks, this single-bone Côte de Boeuf is cut from the fore rib and makes a magnificent centrepiece. With its generous marbling and natural flavour, it’s superb roasted whole or cooked on the barbecue.

Weight: 700g–750g per steak (single bone).

Large enough to share, or for a generous single portion

Also available in a smaller single-serve size: Salt Aged Cote de Boeuf 400g – 454g

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Season generously with sea salt and black pepper.

• For pan + oven: sear all sides in a hot pan for 2–3 minutes, then roast at 200°C (180°C fan) for:

  • Rare: 12–14 minutes (45–47°C)

  • Medium Rare: 14–16 minutes (50–52°C)

  • Medium: 16–18 minutes (55–57°C)

• For BBQ: cook over indirect heat until the same internal temperatures are reached.

• Rest for at least 10 minutes before carving.

Serving Suggestion
Carve the cote into thick slices and serve with roasted garlic potatoes and a fresh green salad for a true restaurant-style meal.