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.
Cote de Bouef
- Product Code: 0
- Availability: In Stock