Grass Fed, Dry Aged Cote De Boeuf
Considered one of the tastiest and most elegantly flavoured of steaks. Our rib-eye steaks are cut from the main muscle attached to the spine – the meat most often used for superior roasting cuts, either rib roasts that still have the bone attached, or deboned rib-meat roasts. The eye of the meat has a centrepiece of fat that caramelises when cooking and leaves you with a succulent, juicy steak.
How to cook Côte de Boeuf
Cook from room temperature. Rub oil and any marinade or seasoning you wish, into the meat (salt it well to dry our the flavour). Sear in a deep pan on a very high heat for three or four minutes each side. After searing the Steak, place in the centre of a pre-heated oven at 230°C/Gas Mark 8 for 15 minutes for rare or 20 minutes medium rare. If you prefer your meat more done, continue to cook to your liking. A temperature probe would be ideal to ensure you do not over cook the Steak- 55°C would be rare, 65°C medium rare. Allow to rest for two minutes before serving.
We will ship your order within 2 working days for next day delivery. All meat is prepared fresh on the morning of dispatch
We use foil lined insulated boxes with ice poacks which have been designed & validated to keep your perishable products chilled below +5°C for 72 hours in the winter & 48 hours in the summer. The temperature controlled systems consists of a double walled corrugated carton & a two part air infused reflective insert. They are fully validated to a high standard laboratory controlled test & are a cost effective way of shipping your order.