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Cote de Boeuf Simmentaler

Cote de Boeuf Simmentaler

Cote de Boeuf

Cote de Boeuf Simmentaler is the tastiest cut of beef for many enthusiasts. The Americans also know this meat as rib steak or Prime Rib. The meat of Cote de Boeuf is similar to rib eye, but on the bone. The meat is tender and well-veined, has a fatty edge and is packed with flavor, partly thanks to the maturing and preparation on the bone. Cote de Boeuf is located at the front of the beef (between the loin and the neck), where there are the fewest muscles. This produces fatty meat, fine in structure and buttery soft, especially from a high-quality breed of beef. Cote de Boeuf Simmentaler melts in your mouth. Recommended...

Cote de Boeuf Simmentaler / Fleckvieh

But what exactly is Simmentaler beef? As far as we are concerned, Simmentaler is the figurehead of the iconic Milka cow. Okay, the spots are not purple, but light brown to red and white, but it is the kind of cow you see walking in a green Alpine meadow. The Simmentaler breed goes way back and originated in the Middle Ages from a cross between a German and a Swiss beef breed. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. In Germany the cows are known as Fleckfieh and in France they know this animal as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle live at least three years and have calved at least twice. They are therefore relatively large in size. Fleckvieh meat has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows benefits the meat! Cote de Boeuf Simmentaler is truly a feast on the table!

Cote de Boeuf is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!

Cote de Boeuf Low and Slow Preparation (Searing & Slow Cooking)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season: season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Well-done: 62°C

Allow for a total preparation time of 1.5 hours.

Reversed Sear Cote de Boeuf (Cooking & Searing)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season: season the meat after searing or afterwards with salt and pepper or a rub of your choice.

Final Internal Temperatures

- Rare: 52°C (beef, veal)
- Medium Rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Well-done: 62°C (lamb)

Allow for a total preparation time of 1 hour.

Preparation of Cote de Boeuf Sous Vide

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
Preheat the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly into the warm water bath).
Time: set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Sear the steak in a pan or on the BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season: season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.

Sous Vide Stick Settings for Cote de Boeuf

Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 56°C for 3 hours

Brief Preparation of Cote de Boeuf

- Let the Cote de Boeuf come to room temperature
- Place the Cote de Boeuf in the oven or BBQ at 50°C for 1 hour
- Season generously with your favorite rub or salt and pepper
- Sear each side for 3 to 4 minutes until golden brown over high heat
- Remove the bone and sear each side for an additional 30 seconds

 

Ingredients

rundvlees 100%

Nutritional value

Type Per 100g
Energie (kJ) 627
Energie (kcal) 150
Vet (g) 6.6
Verzadigd vet (g) 3.2
Koolhydraten (g) 0
Suikers (g) 0
Vezels (g) 0
Eiwitten (g) 22.7
Zout (g) 0.08

Cote de Boeuf Simmentaler

Cote de boeuf from the tasty Simmental beef.

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Cote de boeuf from the tasty Simmental beef.
  • Product Information
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    • Cote de Boeuf

    Cote de Boeuf Simmentaler is the tastiest cut of beef for many enthusiasts. The Americans also know this meat as rib steak or Prime Rib. The meat of Cote de Boeuf is similar to rib eye, but on the bone. The meat is tender and well-veined, has a fatty edge and is packed with flavor, partly thanks to the maturing and preparation on the bone. Cote de Boeuf is located at the front of the beef (between the loin and the neck), where there are the fewest muscles. This produces fatty meat, fine in structure and buttery soft, especially from a high-quality breed of beef. Cote de Boeuf Simmentaler melts in your mouth. Recommended...

    Cote de Boeuf Simmentaler / Fleckvieh

    But what exactly is Simmentaler beef? As far as we are concerned, Simmentaler is the figurehead of the iconic Milka cow. Okay, the spots are not purple, but light brown to red and white, but it is the kind of cow you see walking in a green Alpine meadow. The Simmentaler breed goes way back and originated in the Middle Ages from a cross between a German and a Swiss beef breed. The name Simmentaler comes from the 'Simme Valley', a mountain area in the Bernese Oberwald. In Germany the cows are known as Fleckfieh and in France they know this animal as Pie Rouge. Be that as it may, what is really important is the fact that the cattle roam free on the German and Austrian alpine pastures, among others, where they feast on fresh grass and herbs. It is naturally a so-called double-doe breed, which means that both milk and meat production are of excellent quality. Simmental cattle live at least three years and have calved at least twice. They are therefore relatively large in size. Fleckvieh meat has a fine structure, good fat marbling, characteristic taste and a deep red color. In short: the good life of the Alpine cows benefits the meat! Cote de Boeuf Simmentaler is truly a feast on the table!

  • Preparation
    chevron-down chevron-up

    • Cote de Boeuf is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your preferred cooking method!

    Cote de Boeuf Low and Slow Preparation (Searing & Slow Cooking)

    Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
    Preheat the oven to 120°C for gentle cooking and the pan or grill to maximum heat.
    Sear or grill the meat until browned all around in a large pan with butter or on the grill until it is completely brown and the fat edge is nice and crunchy.
    Transfer the meat to the preheated oven, place the seared steak in a baking dish, and add the rendered fat.
    Time: use the schedule below for your own planning; these times are indicative.
    Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
    Rest: let the meat rest for 10 minutes before slicing/serving.
    Season: season the meat after searing or afterwards with salt and pepper or a rub of your choice.

    Final Internal Temperatures

    Rare: 52°C
    Medium Rare: 54°C
    Medium: 57°C
    Well-done: 62°C

    Allow for a total preparation time of 1.5 hours.

    Reversed Sear Cote de Boeuf (Cooking & Searing)

    Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
    Preheat the oven or BBQ to 60°C.
    Cook the meat until it is 2 degrees below the internal temperatures below. The last 2 degrees will come during the searing.
    Sear or grill the meat until browned and crunchy all around until the desired internal temperature is reached.
    Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
    Rest: let the meat rest for 10 minutes before slicing/serving.
    Season: season the meat after searing or afterwards with salt and pepper or a rub of your choice.

    Final Internal Temperatures

    - Rare: 52°C (beef, veal)
    - Medium Rare: 54°C (beef, veal)
    - Medium: 57°C (beef, lamb, veal)
    - Well-done: 62°C (lamb)

    Allow for a total preparation time of 1 hour.

    Preparation of Cote de Boeuf Sous Vide

    Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
    Preheat the warm water bath so that the times below are accurate. Ensure you have a sealed vacuum bag (optionally, you can season the steaks yourself and re-vacuum them. But normally, the packaging can go directly into the warm water bath).
    Time: set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
    Sear the steak in a pan or on the BBQ until golden brown; you can also use a torch, as searing or flaming will no longer raise the temperature.
    Rest: let the steak rest for 10 minutes before slicing/serving.
    Season: season the steak only halfway through or afterwards with salt and pepper or a rub of your choice.

    Sous Vide Stick Settings for Cote de Boeuf

    Rare: 52°C for 3 hours
    Medium: 54°C for 3 hours
    Medium/Rare: 56°C for 3 hours

    Brief Preparation of Cote de Boeuf

    - Let the Cote de Boeuf come to room temperature
    - Place the Cote de Boeuf in the oven or BBQ at 50°C for 1 hour
    - Season generously with your favorite rub or salt and pepper
    - Sear each side for 3 to 4 minutes until golden brown over high heat
    - Remove the bone and sear each side for an additional 30 seconds

     

  • Voedingswaarde
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    • Ingredients

    rundvlees 100%

    Nutritional value

    Type Per 100g
    Energie (kJ) 627
    Energie (kcal) 150
    Vet (g) 6.6
    Verzadigd vet (g) 3.2
    Koolhydraten (g) 0
    Suikers (g) 0
    Vezels (g) 0
    Eiwitten (g) 22.7
    Zout (g) 0.08
  • Reviews
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