Dry aged cote de boeuf Charra
Dry Aged Côte de Boeuf Charra
An impressive cut of meat that sets every meat lover’s heart racing: the dry aged Côte de Boeuf from the Charra breed. This côte is not only generous in size, but also rich in flavour. Thanks to the ageing process, the meat develops a deep, nutty taste and a buttery texture that melts in your mouth. A true showstopper for the BBQ or the pan, exceeding all expectations in both looks and taste.
What is a Côte de Boeuf?
Côte de Boeuf, also known as a bone-in rib steak, is a classic cut taken from the rib section of the cow. It’s essentially a ribeye on the bone, which adds even more flavour during cooking. This cut is often chosen by connoisseurs who enjoy a satisfying bite, intense beef flavour and bold presentation. The bone helps the meat retain its juiciness and richness when grilled. The dry aging then takes it a step further: as the meat loses moisture, the flavour intensifies, while natural enzymes tenderise the muscle fibres. The result is a bold, powerful and perfectly balanced piece of meat with a subtle nutty undertone.
Charra: beef with character from Salamanca
Robust Charra cattle from the Spanish region of Salamanca are known for their strong character and unique flavour. Charra is an exclusive Spanish breed, and certainly not something you'll find just anywhere. The Charra beef at The Butchery comes straight from Spain and is flash-frozen within the hour to ensure maximum freshness. We call that quickfrozen. We work directly with top-tier Spanish suppliers and select only the finest quality meat.
Want to order Dry Aged Côte de Boeuf Charra online?
Dry Aged Côte de Boeuf from the Charra breed is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60.
Cote de Boeuf is a robust steak that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Cote de Boeuf Low and Slow (Sear & Finish Cooking)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear the meat in a large pan with butter or on the grill until it's fully browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish and add the pan juices.
Time: Use the following time guidelines for your planning; these times are indicative.
Measure the core temperature using a thermometer. Use the temperatures from the chart below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Well-done 62°C
Keep in mind a total cooking time of 45 minutes.
Reversed Sear Cote de Boeuf (Cook & Grill)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the target core temperatures -2 degrees. The last 2 degrees will be added while grilling.
Grill or sear the meat on all sides until the desired core temperature is reached.
Measure the core temperature using a thermometer. Use the temperatures from the chart below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C (beef, veal)
Medium rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Well-done 62°C (lamb)
Keep in mind a total cooking time of 1 hour.
Preparation of Cote de Boeuf Sous Vide
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath to match the times below. Ensure a tight vacuum seal (you can season the steaks before and vacuum-seal again, but normally the package 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.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, but do not let the temperature rise further by grilling or burning.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season the steak halfway through or after with pepper and salt or a rub of your choice.
Recommended 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
Quick Cote de Boeuf Preparation
- Let the Cote de Boeuf come to room temperature
- Place the Cote de Boeuf for 1 hour in the oven or BBQ at 50°C
- Then season with your favorite rub or salt and pepper
- Sear for 3 to 4 minutes per side on hot heat
- Remove the bone and grill for another 30 seconds per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 806.74 |
| Energie (kcal) | 193.00 |
| Vet (g) | 12.10 |
| Verzadigd vet (g) | 5.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
Dry aged cote de boeuf Charra
Dry Aged Côte de Boeuf from the Charra breed is a robust and perfectly aged cut of meat, offering deep flavour and an impressive texture.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Dry Aged Côte de Boeuf from the Charra breed is a robust and perfectly aged cut of meat, offering deep flavour and an impressive texture.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Dry Aged Côte de Boeuf Charra
An impressive cut of meat that sets every meat lover’s heart racing: the dry aged Côte de Boeuf from the Charra breed. This côte is not only generous in size, but also rich in flavour. Thanks to the ageing process, the meat develops a deep, nutty taste and a buttery texture that melts in your mouth. A true showstopper for the BBQ or the pan, exceeding all expectations in both looks and taste.
What is a Côte de Boeuf?
Côte de Boeuf, also known as a bone-in rib steak, is a classic cut taken from the rib section of the cow. It’s essentially a ribeye on the bone, which adds even more flavour during cooking. This cut is often chosen by connoisseurs who enjoy a satisfying bite, intense beef flavour and bold presentation. The bone helps the meat retain its juiciness and richness when grilled. The dry aging then takes it a step further: as the meat loses moisture, the flavour intensifies, while natural enzymes tenderise the muscle fibres. The result is a bold, powerful and perfectly balanced piece of meat with a subtle nutty undertone.
Charra: beef with character from Salamanca
Robust Charra cattle from the Spanish region of Salamanca are known for their strong character and unique flavour. Charra is an exclusive Spanish breed, and certainly not something you'll find just anywhere. The Charra beef at The Butchery comes straight from Spain and is flash-frozen within the hour to ensure maximum freshness. We call that quickfrozen. We work directly with top-tier Spanish suppliers and select only the finest quality meat.
Want to order Dry Aged Côte de Boeuf Charra online?
Dry Aged Côte de Boeuf from the Charra breed is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €60.
Cote de Boeuf is a robust steak that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Cote de Boeuf Low and Slow (Sear & Finish Cooking)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear the meat in a large pan with butter or on the grill until it's fully browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish and add the pan juices.
Time: Use the following time guidelines for your planning; these times are indicative.
Measure the core temperature using a thermometer. Use the temperatures from the chart below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C
Medium rare 54°C
Medium 57°C
Well-done 62°C
Keep in mind a total cooking time of 45 minutes.
Reversed Sear Cote de Boeuf (Cook & Grill)
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the target core temperatures -2 degrees. The last 2 degrees will be added while grilling.
Grill or sear the meat on all sides until the desired core temperature is reached.
Measure the core temperature using a thermometer. Use the temperatures from the chart below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.
Core Final Temperatures
Rare 52°C (beef, veal)
Medium rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Well-done 62°C (lamb)
Keep in mind a total cooking time of 1 hour.
Preparation of Cote de Boeuf Sous Vide
Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath to match the times below. Ensure a tight vacuum seal (you can season the steaks before and vacuum-seal again, but normally the package 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.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, but do not let the temperature rise further by grilling or burning.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season the steak halfway through or after with pepper and salt or a rub of your choice.
Recommended 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
Quick Cote de Boeuf Preparation
- Let the Cote de Boeuf come to room temperature
- Place the Cote de Boeuf for 1 hour in the oven or BBQ at 50°C
- Then season with your favorite rub or salt and pepper
- Sear for 3 to 4 minutes per side on hot heat
- Remove the bone and grill for another 30 seconds per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 806.74 |
| Energie (kcal) | 193.00 |
| Vet (g) | 12.10 |
| Verzadigd vet (g) | 5.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 21.10 |
| Zout (g) | 0.08 |
