• Cote de Bouef
Also known as Fore Rib Steak, this is a majestic French inspired cut for feasting, on the bone for full flavour and cut from grass fed beef. A French Brasserie favourite, this rib cut promises rich marbling through the joint, while the rib bone also gives the meat flavour upon cooking.
Ensure that the beef is up to room temperature by pulling it out of refrigeration for an hour before cooking.

Preheat an oven to 220˚C.

Drizzle both sides of the beef with olive oil and spread over with a brush. Season literally with black pepper and sea salt.

Heat a griddle pan until very hot. Place the beef in the pan and sear on high for 4 minutes. You are looking for a good crust and well-defined griddle stripes. Turn the steak over and cook the other side for 4 mins.

Put the pan directly in the centre of oven and roast for 15 to 20 minutes for rare, and a further 5 mins for medium rare. Use a meat probe to determine doneness. For medium rare, you need to take the beef out when the centre is 50˚C. The meat will continue to cook and reach 56˚C while resting. Rest for 10 mins uncovered before carving.
Servings
size Weight: 900g

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Cote de Bouef

  • Product Code: 0
  • Availability: In Stock
  • £25.95