28 Day Aged Cote De Boeuf

Cote de boeuf is an incredibly flavoursome cut with fine marbling throughout resulting in a perfectly tender and buttery finish to the meat.

Known as rib-eye on the bone, this steak is a stunning example of traditional French technique by our skilled ethical farm butchers.

Undoubtedly one of the jewels in our crown.

Good To Know

Ingredients & Nutrition

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 193 Kcal/ 806 kJ | Fat 12.6g, of which saturates 5g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 20g | Salt 0.16g

How to Store

Our 28-Day Aged Cote De Boeuf is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds which benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We recommend: 

Ingredients:

• 1 Côte de boeuf 
• Sea salt
• Freshly ground black pepper
• 2 tbsp vegetable oil
• A knob of butter (about 30g)
• 3 sprigs of fresh thyme
• 2 garlic cloves, crushed (skin on)
• A splash of red wine (optional, for deglazing)

Method:

1. Prepare the Beef:

• Take the côte de boeuf out of the fridge about an hour before cooking to allow it to reach room temperature. This helps it cook more evenly.
• Generously season the beef with sea salt and freshly ground black pepper on all sides, pressing the seasoning into the meat.

2. Preheat the Oven:

• Preheat your oven to 200°C (180°C fan) or Gas Mark 6.

3. Sear the Beef:

• Heat the vegetable oil in a large ovenproof frying pan or cast-iron skillet over a high heat. When the oil is hot, carefully place the côte de boeuf in the pan.
• Sear the meat for 3-4 minutes on each side until you get a deep, caramelised crust. Don’t forget to sear the edges as well by holding the meat with tongs.

4. Add Flavour:

• Once seared, reduce the heat slightly and add the butter, thyme, and crushed garlic to the pan. Allow the butter to melt and spoon the buttery mixture over the meat for a minute or two.

5. Roast in the Oven:

• Transfer the entire pan to the preheated oven. Cook for about 15-20 minutes for medium-rare (you can adjust this depending on your preferred doneness).
• If using a meat thermometer, aim for an internal temperature of 55°C for medium-rare or 60°C for medium.

6. Rest the Meat:

• Once cooked to your liking, remove the côte de boeuf from the oven and place it on a warm plate or board.
• Cover loosely with foil and allow it to rest for at least 10 minutes. This helps the juices redistribute and keeps the meat tender.

7. Optional Sauce:

• While the meat rests, place the pan back on the hob over medium heat. If desired, deglaze the pan with a splash of red wine, scraping up the caramelised bits from the bottom. Simmer for a couple of minutes until slightly reduced, then strain and serve as a simple sauce.

8. Carve and Serve:

• Carve the côte de boeuf by slicing it thickly against the grain. Serve with your favourite sides such as roasted potatoes, green beans, or a rich gratin dauphinois.

9. Enjoy your perfectly cooked côte de boeuf with a glass of red wine for a true feast!