Native Breed Beef Côte de Bœuf – 900g

What is Côte de Bœuf?

Côte de Bœuf is a thick bone-in rib steak cut from the rib primal. It combines the tenderness and marbling of ribeye with the flavour and presentation of the rib bone, making it one of the most impressive steaks for sharing.

Our Côte de Bœuf is approximately 900g, making it ideal for two people with generous appetites or for sharing as part of a larger meal.

British native-breed beef, dry-aged for flavour

We use British native-breed, grass-fed beef and dry-age it on the bone for at least 28 days with Himalayan rock salt. The ageing process concentrates flavour and helps develop the tenderness and depth that make rib cuts especially rewarding.

The exact breed and farm can vary with supply, so we only name a specific source when it is confirmed for the batch.

Why choose Côte de Bœuf?

• Approximately 900g bone-in sharing steak
• Rich natural marbling and fat for flavour and succulence
• Dry-aged for at least 28 days
• Excellent for pan-and-oven cooking, barbecue or reverse searing
• A strong centrepiece for a steak dinner or special meal

How does Côte de Bœuf compare with ribeye?

Côte de Bœuf is essentially a thick ribeye steak left on the rib bone. The bone gives the steak its distinctive presentation and helps protect part of the meat during cooking, while the ribeye muscle provides the marbling, tenderness and rich flavour associated with the rib.

How to cook Côte de Bœuf

Take the steak out of the fridge around 45–60 minutes before cooking. Pat it dry and season generously with salt.

For a pan-and-oven method, sear the steak in a very hot heavy pan until a deep crust forms on both sides, then finish in a moderate oven. For barbecue, use strong direct heat for colour, then move to a cooler zone to finish more gently. Reverse searing also works particularly well for a thick steak of this size.

Use a probe thermometer rather than relying only on minutes. As a guide, remove at around 52–54°C for medium-rare or 57–60°C for medium, allowing for a little carryover cooking while it rests.

Rest for at least 10–15 minutes before carving. Remove the bone, then slice the steak across the grain.

Flavours that work well with Côte de Bœuf

• Sea salt and black pepper
• Garlic and herb butter
• Peppercorn sauce
• Chimichurri or salsa verde
• Roasted garlic
• Red wine and shallot sauce

Côte de Bœuf FAQs

How many people will a 900g Côte de Bœuf serve?

It will usually serve two generously, or more as part of a larger meal with substantial sides.

Why is there so much fat on Côte de Bœuf?

Marbling and fat are defining features of the rib. They render during cooking, carrying flavour and helping keep the steak succulent.

Can Côte de Bœuf be barbecued?

Yes. It is excellent over charcoal or gas. Sear over direct heat, then finish over a cooler zone until the centre reaches your preferred doneness.

Should I cook it straight from the fridge?

No. Taking the steak out 45–60 minutes before cooking helps remove the deep chill and promotes more even cooking.

Can it be frozen?

Yes. Freeze promptly while cold and tightly wrapped, then defrost thoroughly in the refrigerator before cooking.

Cooking guide

See our guide to cooking Côte de Bœuf for more detail.