British Beef Bone-In Ribeye 28 Day Dry-Aged | ±700g

INGREDIENTS:
• 1 cote de boeuf
• Salt (to taste)
• Black pepper (to taste)
• 2 tbsp olive oil
• Optional: Fresh thyme or rosemary, 1-2 cloves garlic (crushed)

Step 1: Prepare the Cote de Boeuf
1. Bring the steak to room temperature: Remove the cote de boeuf from the fridge about 30–60 minutes before cooking. This helps it cook more evenly.
2. Season the steak: Generously season both sides with salt and black pepper. You can also add crushed garlic and herbs (like thyme or rosemary) for extra flavour.
3. Preheat your cooking method: Select your heating source and preheat accordingly (see below).

Step 2: Choose Your Cooking Method

1. Using a Stove (Pan-Frying + Oven)
• Preheat the oven: Set your oven to 180°C (fan-forced) or 200°C (conventional).
• Heat the pan: In a heavy-bottomed skillet, heat 1 tbsp of olive oil over high heat (~200°C) until very hot.
• Sear the steak: Place the cote de boeuf in the pan and sear for 2-3 minutes on each side until a golden-brown crust forms.
• Transfer to the oven: After searing, move the pan to the preheated oven. Roast for about 10–12 minutes for medium-rare (internal temperature ~55°C). Adjust the time for your desired doneness.
• Rest the steak: Remove the steak from the oven and let it rest for 5–10 minutes before slicing.

2. Using a Grill (Gas or Charcoal)
• Preheat the grill: Heat your grill to 200°C (medium-high heat).
• Oil the grill: Lightly oil the grates with a paper towel dipped in oil.
• Sear the steak: Place the cote de boeuf directly on the grill grates. Sear each side for 3-4 minutes to develop a nice char.
• Cook over indirect heat: Move the steak to a cooler side of the grill (or reduce the heat) and close the lid. Grill for 10-12 minutes, turning occasionally, until the internal temperature reaches 55°C for medium-rare.
• Rest the steak: Remove the steak and let it rest for 5-10 minutes.

3. Using an Oven (Roast Only)
• Preheat the oven: Set to 200°C (fan-forced) or 220°C (conventional).
• Sear the steak first: For the best flavour, heat a pan on the stove with 1 tbsp olive oil over high heat (~200°C). Sear the steak for 2-3 minutes per side.
• Roast in the oven: After searing, transfer the steak to the oven. Roast for 15-20 minutes, depending on thickness, for medium-rare (internal temperature ~55°C).
• Rest the steak: Let the steak rest for 5-10 minutes before slicing.

Step 3: Check Doneness

Use a meat thermometer to check the internal temperature for your preferred level of doneness:
• Rare: 50-52°C
• Medium-Rare: 55°C
• Medium: 60°C
• Well-Done: 70°C+

Step 4: Serve

Slice the cote de boeuf across the grain, and serve with your favorite sides like roasted potatoes, grilled vegetables, or a fresh salad. Enjoy the rich, juicy flavours of this luxurious cut of beef!

SHIPPING RATES (UK mainland only excl. Highlands)

Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely DPD.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.