Cote De Boeuf is one of the finest steak dishes and a meaty treat for beef lovers. Popular across France and Europe a single côte de bœuf is usually served as a meal for two.
This meaty nirvana deserves the best ingredients. We source premium, grass fed, Scotch Beef from Mac Duff Beef. We look for meat that is well marbled and matured on the bone for extra flavour. This produces a succulent, full flavoured product, just right for Cote De Boeuf. You can see more about our beef here >>
Cote De Boeuf Names And Anatomy
Cows have 13 ribs and 6-12 are usually the ones you will see on our counter as joints for a Sunday roast rib. The ribs that are at the larger shoulder end are usually called “forerib” these are usually considered to be the most flavoursome and have slightly more fat. The smaller end towards the rump also known as the wing, wing rib or wing end. This end has less fat and is often more tender.
Cote De Boeuf is a steak cut from the rib primal with the rib bone still attached but depending on where you live it will have different names. In the USA it is known as a rib steak. In French cuisine the same cut also with bone attached is called côte de bœuf, which translates as “beef rib”
In the US and in the UK the rib eye or “ribeye” steak is the center portion of the rib steak but without the bone. The French “entrecôte” corresponds to the rib eye steak.
Cooking Tips For Cote De Boeuf
- Before cooking you need to bring your steak up to room temperature. It is a large peice of meat so allow plenty of time – 30 minutes minimum.
- Pre-heat your oven to 220°C/gas mark 7
- Brush your steak with oil all over then season well with plenty of chunky sea salt and freshly ground pepper.
- Bring a heavy frying pan to a high heat or even better a griddle that will give you attractive char stripes. Allow about 3 to 4 minutes on each side. Alternatively fire up your BBQ and do this over hot coals which is a great way to get a good brown crust and impart some smokey flavours.
- Transfer to the oven and cook for about 20 minutes for rare and another 10 for medium rare.
- Times will vary according to the size of your particular steak. Larger and thicker will cook more slowly than a thinner piece so do check while cooking. If you use a meat thermometer 55C will be medium-rare
- When the steak is cooked to your preferred doneness, allow it to rest for a good 10 minutes so that all the tasty juices distribute internally.
The beef is the main event here so serve simply with chips and salad. It will have plenty of juices so no sauce required but a spoonful of one of these on the side might be perfect – mustard, bernaise sauce, salsa verde or herb butter.