A Prime Cut for Serious Steak Lovers
Cote de boeuf is French for a bone-in ribeye steak, a classic cut prized for its depth of flavour and succulent texture. This thick-cut fore rib, left on the bone and expertly dry-aged to enhance its natural richness, boasts all the beautiful marbling of a ribeye. The result is a steak that’s incredibly juicy, deeply savoury, and intensely satisfying. With its impressive size and bold character, cote de boeuf is a true centrepiece cut - perfect for sharing between two hungry people, whether cooked over fire, in a hot pan, or finished in the oven for a perfect edge-to-edge sear.

Andrew Clarke (award-winning chef & restaurateur) on Cote de Boeuf
"This is a more manageable sharing cut for cooking in a home kitchen. It’s a thick ribeye on the bone - a smaller bone than the tomahawk steak, but no less impressive.

Invest in a good-quality cast-iron pan and make sure your kitchen extractor is on full power!

Get the pan searing hot and add a little vegetable oil. Season the steak generously with coarse sea salt and freshly ground black pepper, then sear for 2–3 minutes on each side to develop a rich, caramelised crust.

Turn the heat down to medium-high and continue cooking, flipping every 30–40 seconds. Load the pan with plenty of salted butter, fresh garlic cloves, and a few sprigs of thyme, then baste the steak as the butter foams.

Cote de boeuf is an elegant sharing dish, so go all out on the sides and sauces if you want to impress - truffled potatoes, bone marrow gravy, creamed spinach - that’ll do me!"

Inspiration from Valentine Warner
"Cote de boeuf is a fine thing, especially when it arrives with all the glorious back fat and marbling that Swaledale is so well known for - ensuring a juicy, succulent mouthful.

This is a steak best served medium-rare, so I’d be tempted to remove it from the heat when the internal temperature is no more than 53°C, maybe even 52°C - a long rest always being essential.

For the best results, cook it over glowing charcoal and wood smoke. Never one to put the grill to bed with the autumn sun, mine will be pulsing throughout the mean months as well. Take care to avoid flare-ups from dripping fat - this can be managed by using a pan on the BBQ or mastering ember placement, along with the lid and vents.

Over the winter, I serve cote de boeuf with leeks. Burn the outsides to midnight black over the grill, ensuring they are soft within. Crumble off any loose char and trim the ends. Slice down the middle and bathe, green side down, in a simple dressing of fresh thyme leaves, extra virgin olive oil, lemon juice, flaked sea salt, and fresh garlic. Wanting to take what might seem an odd route, I then pass the leeks over with a heavy grating of mullet or tuna roe bottarga (that ingredient you eagerly bought on holiday but never knew what to do with). This grated fish seasoning pairs beautifully with beef.

Fresh sage butter, though often served with ox or calf liver, is rarely seen with beef - but I highly recommend it. Add smashed garlic cloves to the butter, along with lemon peel and dried chilli flakes.

Grill peppers, peel them, then mix with sliced green olives, extra virgin olive oil, sherry vinegar, toasted walnuts, and fresh marjoram. Eat with said beef chop. Yummers!

When in season, I love to make fresh cep and apple en croûte. These two late-summer winners, wrapped in buttery, flaky pastry, pair wonderfully with a good, strong beef jus and thinly sliced steak."

Great Taste® Judges’ Comments (2022)
"Wow, this steak looked incredible with lovely juicy fat and an intense dry-aged meat aroma that was already mouthwatering. The juiciness on the palate was incredible. We were very impressed tasting the fat. We thought this was astounding when judging it without salt. When we added salt it was a phenomenal mouth party. We're in awe of your work. A truly amazing product."

Please note: this product received Great Taste® recognition in 2022. Great Taste® logo usage is subject to a three-year validity period, so this product does not carry a current award badge.

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