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How to Cook Cote de Boeuf

INGREDIENTS

Cote de Boeuf steak
Salt and freshly ground black pepper
Cooking oil with a high smoke point (e.g., vegetable oil or rapeseed oil)
Butter (optional)
Fresh herbs (e.g., thyme or rosemary, optional)

METHOD

Preparation:

Take the Cote de Boeuf steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.
Preheat your oven to 180°C (350°F).

Seasoning:

Oil the steak and season generously with salt and freshly ground black pepper on both sides. You can also add minced garlic and fresh herbs for extra flavour if desired.

Searing:

Heat a heavy oven-safe skillet (cast iron is ideal) over high heat until it's smoking hot.
Carefully place the seasoned steak in the hot skillet. Sear it for about 2-3 minutes on each side, or until a rich, brown crust forms. If the steak has a fat cap, sear it as well to render some of the fat.
If you'd like, you can add a knob of butter and fresh herbs to the skillet during the searing process. Spoon the melted butter over the steak for extra flavour.

Oven Finish:

Transfer the skillet with the seared steak to the preheated oven. Use an oven mitt or handle cover to protect your hands from the hot skillet handle.
Roast the steak in the oven for about 5-10 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature:
Rare: 50-52°C (120-125°F)
Medium-Rare: 55-57°C (130-135°F)
Medium: 63-68°C (145-155°F)
Remember that the steak's temperature will continue to rise a few degrees after removing it from the oven due to residual heat.

Resting:

Once the steak reaches your desired doneness, remove it from the oven and transfer it to a cutting board. Cover it loosely with aluminium foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a juicy steak.

Slicing and Serving:

After resting, slice the Cote de Boeuf steak against the grain into thick, juicy slices. Serve it with your choice of side dishes or sauces.

Enjoy your perfectly cooked Cote de Boeuf steak! Remember that cooking times may vary based on the thickness of the steak and your oven's performance, so using a meat thermometer is the most accurate way to achieve your preferred level of doneness.

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Cote de Boeuf

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Side Dishes for Cote de Boeuf

Cote de Boeuf is a rich steak, so it pairs wonderfully with a variety of side dishes and accompaniments that compliment its robust taste. Here are some excellent pairings:

Roasted Vegetables: Roasted vegetables like carrots, Brussels sprouts, and asparagus bring a delightful contrast to the richness of the steak. Their caramelised flavours and tender texture complement the meat beautifully.

Mashed Potatoes: Creamy mashed potatoes provide a comforting and indulgent side to balance the hearty nature of Cote de Boeuf. Consider adding garlic or herbs for extra flavour.

Grilled Asparagus: The crisp, slightly charred texture of grilled asparagus adds a refreshing element to your meal. Drizzle them with olive oil and a squeeze of lemon for a touch of brightness.

Mushroom Sauce: A rich mushroom sauce made with a blend of sautéed mushrooms, garlic, cream, and herbs can elevate the steak's flavour profile. It adds depth and earthiness to each bite.

Green Salad: A simple green salad with fresh lettuce, cherry tomatoes, and a light vinaigrette dressing can provide a refreshing contrast to the steak's richness.

Yorkshire Puddings: Staying true to our North Yorkshire roots, Yorkshire puddings make for a traditional and satisfying pairing. Their crispy exterior and soft interior soak up the meat's juices beautifully.

Red Wine Reduction: A red wine reduction sauce made with shallots, red wine, and beef stock compliments the steak's robust flavour. It adds depth and elegance to the dish.

Horseradish Sauce: A dollop of horseradish cream or sauce can provide a zesty kick that cuts through the richness of the meat, creating a harmonious balance.

Truffle Fries: Truffle fries, sprinkled with grated Parmesan and a drizzle of truffle oil, add a touch of luxury and a unique flavour profile to the meal.

Creamed Spinach: Creamed spinach is a classic steakhouse side that pairs well with Cote de Boeuf. The creamy, spinach-infused sauce complements the meat's bold flavours.

Remember that personal preferences vary, so feel free to mix and match these pairings to create a meal that suits your taste. Whether you opt for classic sides or experiment with more contemporary choices, the goal is to enhance and balance the flavours of this exquisite steak.


Ingredients to Pair with Cote de Boeuf

Here are some ingredients that work beautifully with Cote de Boeuf:

Garlic: Garlic's pungent and aromatic qualities enhance the meat's flavour. You can roast whole garlic cloves alongside the steak or use minced garlic in marinades or sauces.

Fresh Herbs: Herbs like thyme, rosemary, and parsley are classic choices. They add earthy and aromatic notes that compliment the steak. Consider using them as a seasoning or garnish.

Mushrooms: Earthy mushrooms, such as cremini or shiitake, pair wonderfully with Cote de Boeuf. You can sauté them with garlic and butter to create a savoury mushroom sauce.

Onions and Shallots: Caramelised onions or sautéed shallots can add a sweet and mellow contrast to the steak's richness. They work well in sauces or as a topping.

Mustard: Dijon mustard or whole-grain mustard can provide a zesty kick that complements the beef. It can be used as a marinade or a condiment.

Red Wine: Red wine can be both a cooking liquid and a base for sauces. It adds depth and complexity to the dish, enhancing the steak's flavour.

Butter: A pat of butter can be used to baste the steak during cooking or to finish a pan sauce. It adds richness and a velvety texture to the dish.

Balsamic Vinegar: A drizzle of aged balsamic vinegar can lend a sweet and tangy note to the steak. It works well as a reduction sauce or a marinade.

Sea Salt and Freshly Ground Pepper: High-quality sea salt and freshly ground black pepper are essential for seasoning the steak and enhancing its natural flavours.

Horseradish: Horseradish sauce or freshly grated horseradish provides a sharp, spicy contrast to the beef. It's a classic accompaniment.

Chimichurri: This vibrant sauce made with fresh herbs, garlic, vinegar, and olive oil adds a burst of flavour and freshness to the dish.

Truffle Oil or Truffle Butter: For a touch of luxury, drizzle truffle oil or use truffle-infused butter to finish the steak. Truffle pairs beautifully with the beef.

Remember that the key to successful pairings is balance. The ingredients you choose should enhance the steak's natural flavour without overpowering it. Whether you're preparing a simple seasoning or a more complex sauce, the goal is to create a harmonious and delicious dining experience.

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Hot Tips

Preheat Your Pan or Grill: Ensure your cooking surface (pan, grill, or oven) is thoroughly preheated. A hot surface helps create a delicious crust on the steak.

Use High Heat: Sear the steak over high heat for a few minutes on each side to develop a rich, brown crust. High heat is essential for creating that wonderful sear.

Searing Fat Cap: If your Cote de Boeuf has a fat cap, sear it along with the steak to render some of the fat, adding flavour and helping the browning.

Experiment and Learn: Cooking the perfect steak can take practice. Don't be afraid to experiment with cooking times and methods to find what works best for your taste.

Pairings

Red Wine: A classic choice, red wine is a natural companion to Cote de Boeuf. Opt for a robust red wine like Cabernet Sauvignon, Bordeaux, Malbec, or Syrah. These wines have the structure and tannins to stand up to the steak's bold flavours.

Rioja: A good Rioja wine, especially a Reserva or Gran Reserva, pairs wonderfully with beef. Its fruity and oaky notes complement the steak's richness.

Merlot: A medium-bodied Merlot with soft tannins can be a great choice if you prefer a smoother wine. It won't overpower the meat's flavour.

Zinfandel: If you enjoy a bit of spice and pepper in your wine, consider a Zinfandel. It's known for its bold, fruity character and can be a great match for Cote de Boeuf.

Cabernet Franc: This wine offers a balance of red fruit and herbaceous notes. It pairs well with beef and can provide an interesting contrast.

Port Wine: For a truly indulgent experience, consider a rich and sweet port wine, such as a Ruby or Tawny port. The sweetness compliments the steak's savoury flavours.

Craft Beer: If you prefer beer, opt for a robust and malty beer style like a Stout or Porter. These dark beers have complex flavours that can complement the richness of the steak.

Whiskey or Bourbon: If you're a fan of spirits, a good quality whiskey or bourbon can be a fine choice. The smoky and complex notes can enhance the overall dining experience.

Water: Don't underestimate the power of a good glass of still or sparkling water to cleanse your palate between bites of steak. It helps you fully appreciate the flavours.