FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Treat yourself to cote de boeuf, a tender meat that is sure to impress on special occasions. At Grid Iron Meat, we offer the finest grass-fed, native breed beef rib sourced from local North Yorkshire farms. This exceptional cut of beef boasts outstanding flavour and a natural marbling that ensures a succulent and juicy dining experience.
£39.60
When you buy cote de boeuf online from us, you can be assured of receiving the highest quality meat. Our native breed cattle are reared outdoors, allowing them to graze on lush pasture and develop an incredible depth of flavour. Our cote de boeuf is suitable for freezing. This means you can order in advance for those special occasions or generous steak dinners, and have it conveniently delivered to your door. Our last minute cutting and prompt delivery ensures that your meat is as fresh as possible.
With its intense dry-aged meat aroma and fantastic flavour, our cote de boeuf is sure to satisfy even the most discerning meat lover. Treat yourself to a hunk of meat that will make your taste buds dance with delight.
Our Cote de Boeuf steak is dry-aged for a minimum of 28 days with Himalayan rock salt. This process elevates the meat’s tenderness and deepens its flavour, offering an eating experience like no other. Sourced from North Yorkshire farms, this steak is the best of premium native breed meat. Cooking this steak is a pleasure, and we provide expert guidance to ensure your meal is a true masterpiece. Explore the rich, beefy taste of our Himalayan rock salt dry-aged Cote de Boeuf, where tradition meets innovation at Grid Iron Meat.
Here’s a closer look at what makes dry-aged Cote de Boeuf so special:
The Cut: Cote de Boeuf, often referred to as a “ribeye on the bone” or “bone-in rib steak,” is cut from the rib primal of the beef. This cut includes the ribeye muscle along with the rib bone, which adds both flavour and moisture during cooking.
Dry Ageing: The key to the exceptional taste and texture of dry-aged Cote de Boeuf is the ageing process. During dry ageing, the steak is carefully stored in a controlled environment, typically a refrigerated room, for an extended period. This ageing process can last anywhere from a few weeks to several months.
Flavour Development: As the meat ages, moisture evaporates from the steak, concentrating its flavours. Enzymes in the meat also break down proteins and fats, further enhancing its taste. This results in a more intense, beefy flavour with a hint of nuttiness and a buttery texture.
Tenderness: Dry ageing also has a tenderising effect on the meat. The natural enzymes work to break down collagen, making the steak exceptionally tender and easy to cut.
Dry-aged Cote de Boeuf is best enjoyed with simple seasoning, typically just salt and pepper, to allow the natural flavours to shine. It’s commonly cooked on high heat, either on a grill or in a hot skillet, to develop a seared crust while keeping the interior juicy and medium-rare.
There are various ways to cook a Cote de Boeuf steak to perfection. Here are some popular methods:
Grilling: Grilling is a classic method for cooking Cote de Boeuf. Preheat your grill to high heat and sear the steak for a few minutes on each side to develop a delicious crust. Then, move it to a cooler part of the grill to continue cooking until your desired level of doneness is achieved.
Pan-Searing: Pan-searing is ideal for achieving a beautiful crust on your steak. Heat a heavy skillet with a high smoke point oil (like vegetable or grapeseed oil) until it’s smoking hot. Sear the steak for a few minutes on each side, then finish it in the oven at a lower temperature until it reaches your desired doneness.
Sous Vide: Sous vide cooking involves vacuum-sealing the steak and cooking it in a water bath at a precise temperature. This method ensures even cooking and perfect doneness throughout the steak. After sous vide cooking, sear the steak briefly in a hot skillet or on a grill for a crust.
Roasting: Roasting is a slow and gentle method. Preheat your oven to a moderate temperature (around 180°C/350°F) and cook the steak on a rack in a roasting pan. This method is great for larger Cote de Boeuf cuts.
Reverse Sear: The reverse sear method involves cooking the steak at a low temperature in the oven first, and then finishing it with a quick sear on a hot grill or skillet. This technique ensures even doneness and a perfect crust.
Smoking: If you have access to a smoker, you can infuse your Cote de Boeuf with smoky flavours. Smoke the steak at a low temperature until it reaches your desired level of doneness, and then sear it for a crispy exterior.
Butter-Basting: After searing your steak in a skillet, you can enhance its flavour and juiciness by basting it with a mixture of butter, garlic, and herbs as it cooks.
Remember to rest the steak for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy and delicious result. Additionally, the cooking time and method can vary based on the thickness of the steak and your desired level of doneness, so use a meat thermometer to achieve your preferred internal temperature (e.g., rare, medium-rare, medium, etc.).
Check out our tips for cooking and serving Cote de Boeuf
Here are some creative suggestions from famous chefs on how to use Cote de Boeuf:
Gordon Ramsay’s Bone Marrow Crust: Gordon Ramsay suggests a delectable twist on Cote de Boeuf by creating a bone marrow crust. Roast bone marrow until it’s soft and spreadable, mix it with breadcrumbs, garlic, and herbs, and then spread this mixture generously over the cooked steak. Pop it under a hot grill for a minute or two to create a rich and flavourful crust.
Jamie Oliver’s Chimichurri Sauce: Jamie Oliver recommends serving Cote de Boeuf with a zesty chimichurri sauce. This vibrant sauce is made with fresh herbs, garlic, vinegar, and olive oil. Drizzle it over the sliced steak to add a burst of fresh, tangy flavour.
Heston Blumenthal’s Triple-Cooked Chips: Heston Blumenthal, known for his innovative approach to cooking, suggests pairing Cote de Boeuf with triple-cooked chips. These chips are boiled, then fried twice to achieve a crispy exterior and a fluffy interior, creating a delightful contrast with the steak’s richness.
Nigella Lawson’s Watercress Salad: Nigella Lawson recommends serving a simple watercress salad alongside your Cote de Boeuf. Toss fresh watercress with a lemony vinaigrette and scatter it over the sliced steak. The peppery greens and zesty dressing complement the beef beautifully.
Marco Pierre White’s Red Wine Reduction: Marco Pierre White suggests creating a rich red wine reduction sauce to accompany your Cote de Boeuf. Simmer red wine with shallots, thyme, and beef stock until it reduces to a thick, velvety sauce. Drizzle it over the steak for an extra layer of depth and flavour.
Hélène Darroze’s Truffle Butter: Michelin-starred chef Hélène Darroze recommends adding a touch of luxury to your Cote de Boeuf with truffle butter. Top the hot steak with a pat of truffle-infused butter, allowing it to melt and infuse the meat with its earthy aroma.
Tom Kerridge’s Roasted Garlic: Chef Tom Kerridge suggests roasting whole garlic bulbs until they’re soft and sweet. Squeeze the roasted garlic over your sliced Cote de Boeuf for a mellow, caramelised garlic flavour that pairs beautifully with the beef.
Nutritional Information for a 100g (3.5 oz) Serving of Cooked Cote de Boeuf:
Calories: Approximately 250-300 calories
Protein: Approximately 25-30 grams
Total Fat: Approximately 17-20 grams
Saturated Fat: Approximately 7-9 grams
Cholesterol: Approximately 70-90 milligrams
Sodium: Varies depending on seasoning and preparation
Iron: A significant source of iron, meeting a portion of your daily recommended intake.
Protein Source: Cote de Boeuf is an excellent source of high-quality protein. Protein is essential for the growth, repair, and maintenance of body tissues, including muscles, skin, and organs.
Iron: Beef, including Cote de Boeuf, is a rich source of heme iron, which is highly bioavailable and easily absorbed by the body. Iron is crucial for the production of red blood cells and the prevention of iron-deficiency anaemia.
B Vitamins: Beef is a good source of various B vitamins, including B12, B6, niacin (B3), riboflavin (B2), and thiamine (B1). These vitamins play essential roles in energy metabolism, nerve function, and overall health.
Minerals: Cote de Boeuf also provides essential minerals such as zinc, phosphorus, and selenium, which are important for immune function, bone health, and antioxidant protection.
Cote de Boeuf steak can be incorporated into various diets, depending on your dietary preferences and requirements. Here are some diets where Cote de Boeuf can be a suitable option:
Keto Diet: The keto diet is a low-carbohydrate, high-fat diet. Cote de Boeuf, being a source of protein and healthy fats, can fit well into a keto diet plan. Just be mindful of portion sizes and avoid high-carb side dishes.
Paleo Diet: The paleo diet emphasizes whole, unprocessed foods, including lean meats. Cote de Boeuf aligns with the paleo philosophy of consuming natural, unprocessed foods.
Carnivore Diet: The carnivore diet consists primarily of animal products. Cote de Boeuf can be a central component of this diet, as it provides both protein and fats.
Low-Carb Diet: If you’re following a low-carb diet for weight management or blood sugar control, Cote de Boeuf can be a suitable choice as it is naturally low in carbohydrates.
High-Protein Diet: For those looking to increase their protein intake, Cote de Boeuf is an excellent source of high-quality protein.
Gluten-Free Diet: Cote de Boeuf is naturally gluten-free, making it a safe option for individuals with gluten sensitivities or celiac disease. Just ensure any seasonings or sauces used are also gluten-free.
Mediterranean Diet: While the Mediterranean diet primarily focuses on fruits, vegetables, and fish, occasionally enjoying lean cuts of beef like Cote de Boeuf can add variety to the diet, especially if it’s prepared with Mediterranean-inspired seasonings and herbs.
An alternative to the cote de boeuf is our native breed beef rib steak, a cote de boeuf with more meat left on the bone.
When you buy cote de boeuf online from us, you can be assured of receiving the highest quality meat. Our native breed cattle are reared outdoors, allowing them to graze on lush pasture and develop an incredible depth of flavour. Our cote de boeuf is suitable for freezing. This means you can order in advance for those special occasions or generous steak dinners, and have it conveniently delivered to your door. Our last minute cutting and prompt delivery ensures that your meat is as fresh as possible.
With its intense dry-aged meat aroma and fantastic flavour, our cote de boeuf is sure to satisfy even the most discerning meat lover. Treat yourself to a hunk of meat that will make your taste buds dance with delight.
Our Cote de Boeuf steak is dry-aged for a minimum of 28 days with Himalayan rock salt. This process elevates the meat’s tenderness and deepens its flavour, offering an eating experience like no other. Sourced from North Yorkshire farms, this steak is the best of premium native breed meat. Cooking this steak is a pleasure, and we provide expert guidance to ensure your meal is a true masterpiece. Explore the rich, beefy taste of our Himalayan rock salt dry-aged Cote de Boeuf, where tradition meets innovation at Grid Iron Meat.
Here’s a closer look at what makes dry-aged Cote de Boeuf so special:
The Cut: Cote de Boeuf, often referred to as a “ribeye on the bone” or “bone-in rib steak,” is cut from the rib primal of the beef. This cut includes the ribeye muscle along with the rib bone, which adds both flavour and moisture during cooking.
Dry Ageing: The key to the exceptional taste and texture of dry-aged Cote de Boeuf is the ageing process. During dry ageing, the steak is carefully stored in a controlled environment, typically a refrigerated room, for an extended period. This ageing process can last anywhere from a few weeks to several months.
Flavour Development: As the meat ages, moisture evaporates from the steak, concentrating its flavours. Enzymes in the meat also break down proteins and fats, further enhancing its taste. This results in a more intense, beefy flavour with a hint of nuttiness and a buttery texture.
Tenderness: Dry ageing also has a tenderising effect on the meat. The natural enzymes work to break down collagen, making the steak exceptionally tender and easy to cut.
Dry-aged Cote de Boeuf is best enjoyed with simple seasoning, typically just salt and pepper, to allow the natural flavours to shine. It’s commonly cooked on high heat, either on a grill or in a hot skillet, to develop a seared crust while keeping the interior juicy and medium-rare.
There are various ways to cook a Cote de Boeuf steak to perfection. Here are some popular methods:
Grilling: Grilling is a classic method for cooking Cote de Boeuf. Preheat your grill to high heat and sear the steak for a few minutes on each side to develop a delicious crust. Then, move it to a cooler part of the grill to continue cooking until your desired level of doneness is achieved.
Pan-Searing: Pan-searing is ideal for achieving a beautiful crust on your steak. Heat a heavy skillet with a high smoke point oil (like vegetable or grapeseed oil) until it’s smoking hot. Sear the steak for a few minutes on each side, then finish it in the oven at a lower temperature until it reaches your desired doneness.
Sous Vide: Sous vide cooking involves vacuum-sealing the steak and cooking it in a water bath at a precise temperature. This method ensures even cooking and perfect doneness throughout the steak. After sous vide cooking, sear the steak briefly in a hot skillet or on a grill for a crust.
Roasting: Roasting is a slow and gentle method. Preheat your oven to a moderate temperature (around 180°C/350°F) and cook the steak on a rack in a roasting pan. This method is great for larger Cote de Boeuf cuts.
Reverse Sear: The reverse sear method involves cooking the steak at a low temperature in the oven first, and then finishing it with a quick sear on a hot grill or skillet. This technique ensures even doneness and a perfect crust.
Smoking: If you have access to a smoker, you can infuse your Cote de Boeuf with smoky flavours. Smoke the steak at a low temperature until it reaches your desired level of doneness, and then sear it for a crispy exterior.
Butter-Basting: After searing your steak in a skillet, you can enhance its flavour and juiciness by basting it with a mixture of butter, garlic, and herbs as it cooks.
Remember to rest the steak for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy and delicious result. Additionally, the cooking time and method can vary based on the thickness of the steak and your desired level of doneness, so use a meat thermometer to achieve your preferred internal temperature (e.g., rare, medium-rare, medium, etc.).
Check out our tips for cooking and serving Cote de Boeuf
Here are some creative suggestions from famous chefs on how to use Cote de Boeuf:
Gordon Ramsay’s Bone Marrow Crust: Gordon Ramsay suggests a delectable twist on Cote de Boeuf by creating a bone marrow crust. Roast bone marrow until it’s soft and spreadable, mix it with breadcrumbs, garlic, and herbs, and then spread this mixture generously over the cooked steak. Pop it under a hot grill for a minute or two to create a rich and flavourful crust.
Jamie Oliver’s Chimichurri Sauce: Jamie Oliver recommends serving Cote de Boeuf with a zesty chimichurri sauce. This vibrant sauce is made with fresh herbs, garlic, vinegar, and olive oil. Drizzle it over the sliced steak to add a burst of fresh, tangy flavour.
Heston Blumenthal’s Triple-Cooked Chips: Heston Blumenthal, known for his innovative approach to cooking, suggests pairing Cote de Boeuf with triple-cooked chips. These chips are boiled, then fried twice to achieve a crispy exterior and a fluffy interior, creating a delightful contrast with the steak’s richness.
Nigella Lawson’s Watercress Salad: Nigella Lawson recommends serving a simple watercress salad alongside your Cote de Boeuf. Toss fresh watercress with a lemony vinaigrette and scatter it over the sliced steak. The peppery greens and zesty dressing complement the beef beautifully.
Marco Pierre White’s Red Wine Reduction: Marco Pierre White suggests creating a rich red wine reduction sauce to accompany your Cote de Boeuf. Simmer red wine with shallots, thyme, and beef stock until it reduces to a thick, velvety sauce. Drizzle it over the steak for an extra layer of depth and flavour.
Hélène Darroze’s Truffle Butter: Michelin-starred chef Hélène Darroze recommends adding a touch of luxury to your Cote de Boeuf with truffle butter. Top the hot steak with a pat of truffle-infused butter, allowing it to melt and infuse the meat with its earthy aroma.
Tom Kerridge’s Roasted Garlic: Chef Tom Kerridge suggests roasting whole garlic bulbs until they’re soft and sweet. Squeeze the roasted garlic over your sliced Cote de Boeuf for a mellow, caramelised garlic flavour that pairs beautifully with the beef.
Nutritional Information for a 100g (3.5 oz) Serving of Cooked Cote de Boeuf:
Calories: Approximately 250-300 calories
Protein: Approximately 25-30 grams
Total Fat: Approximately 17-20 grams
Saturated Fat: Approximately 7-9 grams
Cholesterol: Approximately 70-90 milligrams
Sodium: Varies depending on seasoning and preparation
Iron: A significant source of iron, meeting a portion of your daily recommended intake.
Protein Source: Cote de Boeuf is an excellent source of high-quality protein. Protein is essential for the growth, repair, and maintenance of body tissues, including muscles, skin, and organs.
Iron: Beef, including Cote de Boeuf, is a rich source of heme iron, which is highly bioavailable and easily absorbed by the body. Iron is crucial for the production of red blood cells and the prevention of iron-deficiency anaemia.
B Vitamins: Beef is a good source of various B vitamins, including B12, B6, niacin (B3), riboflavin (B2), and thiamine (B1). These vitamins play essential roles in energy metabolism, nerve function, and overall health.
Minerals: Cote de Boeuf also provides essential minerals such as zinc, phosphorus, and selenium, which are important for immune function, bone health, and antioxidant protection.
Cote de Boeuf steak can be incorporated into various diets, depending on your dietary preferences and requirements. Here are some diets where Cote de Boeuf can be a suitable option:
Keto Diet: The keto diet is a low-carbohydrate, high-fat diet. Cote de Boeuf, being a source of protein and healthy fats, can fit well into a keto diet plan. Just be mindful of portion sizes and avoid high-carb side dishes.
Paleo Diet: The paleo diet emphasizes whole, unprocessed foods, including lean meats. Cote de Boeuf aligns with the paleo philosophy of consuming natural, unprocessed foods.
Carnivore Diet: The carnivore diet consists primarily of animal products. Cote de Boeuf can be a central component of this diet, as it provides both protein and fats.
Low-Carb Diet: If you’re following a low-carb diet for weight management or blood sugar control, Cote de Boeuf can be a suitable choice as it is naturally low in carbohydrates.
High-Protein Diet: For those looking to increase their protein intake, Cote de Boeuf is an excellent source of high-quality protein.
Gluten-Free Diet: Cote de Boeuf is naturally gluten-free, making it a safe option for individuals with gluten sensitivities or celiac disease. Just ensure any seasonings or sauces used are also gluten-free.
Mediterranean Diet: While the Mediterranean diet primarily focuses on fruits, vegetables, and fish, occasionally enjoying lean cuts of beef like Cote de Boeuf can add variety to the diet, especially if it’s prepared with Mediterranean-inspired seasonings and herbs.
An alternative to the cote de boeuf is our native breed beef rib steak, a cote de boeuf with more meat left on the bone.
We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.
Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.
We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.
WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:
Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16
Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41
Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –
Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT
WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.
The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.
When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know.
Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.
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