28 Day+ Dry Aged Côte de Boeuf | The Ultimate Sharing Steak Côte de Boeuf is one of the finest steak dishes in the world — a bone-in rib steak of extraordinary size, flavour and theatre. Popular across France and Europe, a single côte de boeuf is traditionally served as a meal for two, making it the perfect centrepiece for a special occasion or a memorable dinner at home. What is Côte de Boeuf? Cut from the rib primal with the bone still attached, côte de boeuf is essentially a thick-cut rib eye steak on the bone. The bone itself conducts heat during cooking and adds depth of flavour, while the generous marbling of the rib section delivers that signature richness and juiciness. Dry aged for a minimum of 28 days, our côte de boeuf develops an intense, concentrated beef flavour that elevates it well beyond a standard steak. How to Cook Côte de Boeuf Remove from the fridge at least 30 minutes before cooking — it's a large piece of meat, so allow plenty of time to come to room temperature Preheat your oven to 220°C / Gas Mark 7 Brush all over with oil and season generously with chunky sea salt and freshly ground black pepper Sear in a very hot cast iron pan or on a hot griddle for 3–4 minutes each side to build a deep, caramelised crust — or use a BBQ over hot coals for a smoky finish Transfer to the oven and cook for approximately 20 minutes for rare, or 30 minutes for medium rare Use a meat thermometer — 55°C is medium rare Rest for a minimum of 10 minutes before carving to allow the juices to redistribute Serving Suggestions The beef is the main event — serve simply with chips and a dressed salad. A spoonful of béarnaise sauce, salsa verde, herb butter or good mustard on the side is all you need. It will have plenty of natural juices, so no heavy sauce required. Explore our full range of hand-prepared dry aged cuts in our Signature Steaks collection — rib eye, sirloin, fillet, T-bone and more, all delivered fresh nationwide.
