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Cote de Boeuf

£4400

Cut from the Fore-Rib, our Cote de boeuf is French Trimmed, leaving the prime cut of a rib-eye combined with the added flavour you would expect from an on the bone cut.

If you want individual steaks, order multiples of the 1 bone cote de boeuf.

Cooking Guide

Make sure to probe the middle of the steak without breaking through to the cooking surface.

  • Blue – 47°C – 50°C
  • Rare – 50°C – 53°C
  • Medium Rare – 55°C – 58°C
  • Medium – 60°C – 63°C
  • Medium-Well – 65°C – 68°C
  • Well Done – 71°C+

Oven Temperature: Gas 4 – 5 /180°C

Rare – 20 mins per 450g + 20 mins (Internal Temp ~ 60°C)

Medium – 25 mins per 450g + 25 mins (Internal Temp ~ 70°C)

Well done – 30 mins per 450g + 30 mins (Internal Temp ~ 80°C)