Cote de Boeuf (bone in ribeye)

What is a Cote de Boeuf?

Côte de Boeuf is the rib cut of beef. They also call it rib steak or Prime Rib, immediately indicating the 'level' of this fine steak.  PRIME. Côte de Boeuf is popular among meat lovers, and it's not surprising, as it has everything: a good size, beautiful marbling, sublime tenderness, and flavor. Very much flavor, thanks in part to aging and cooking on the bone. It is top-notch BBQ meat, as it contains enough fat to stay deliciously tender on the grill. It is a ribeye on the bone, cut from the last ribs of the cow. That part contains few muscles (compared to the loin) and is therefore a bit finer in grain and thus more tender.

Côte de Boeuf is also very suitable for dry-aging. At least 28 days on the bone, which results in about 20% moisture loss and an intense flavor. You've probably seen them hanging in an aging cabinet at a renowned butcher shop or restaurant.

Why the Name Cote de Boeuf?

There is a very good reason why Côte de Boeuf is called Côte de Boeuf. It is a French name, as when you translate Côte de Boeuf into Dutch, you get 'rib of the cow', and that is exactly what it is. We certainly consider Côte de Boeuf a better name because it sounds both rugged and chic. After all, Côte de Boeuf is a Rolls Royce among steaks.

But the name Côte de Boeuf, probably because it's French, as Côte de Boeuf also has French origins. The history dates back to old butcher shops in France, where this piece of meat was a real centerpiece of many gastronomic feasts. So, pull out that corkscrew, prepare a fantastic Côte de Boeuf, and pour a good bottle of wine with it..

Cote de Boeuf Dry Aged

As mentioned earlier, a Côte de Boeuf is very suitable for dry-aging. A Côte de Boeuf is naturally a juicy and beautifully marbled piece of meat. In dry-aging beef, the meat is aged without any protection against the air. This takes place in a controlled environment. During this period, usually between 21 and 60 days, the meat undergoes a natural enzymatic breakdown, making the flavor richer and the texture more refined. During dry-aging, the meat loses some moisture, concentrating the flavor and providing an intense, nutty taste. Additionally, the natural collagen in the meat breaks down, making it more tender than ever before. During the dry-aging process, a thin, dry crust forms on the outside of the meat. This crust acts as a flavorful protection, keeping the meat safe and tasty while it ages. Oh, of course, we remove this crust before selling it. It's not very tasty otherwise.

Cooking a Cote de Boeuf in 5 Steps

Cooking a Côte de Boeuf begins naturally with selecting a beautiful Côte de Boeuf. If you order it from Butchery, you're definitely in good hands. Here’s how to prepare a Côte de Boeuf in 5 steps:

1. Let the Côte de Boeuf come to room temperature
2. Place the Côte de Boeuf in the oven or BBQ at 50°C for one hour
3. Then generously season it with your favorite rub or with pepper and salt
4. Sear or grill the meat all around brown in a large pan with butter or on the grill until it is completely brown and any fat edge is nicely crunchy
5. Cut the bone off and grill for another 30 seconds per side

Cote de Boeuf on the BBQ

Is it time to fire up the BBQ again? Absolutely! Côte de Boeuf performs fantastically on the BBQ. By grilling Côte de Boeuf on the BBQ, the meat gains that delicious smoky and grilled flavor that is so beloved by many meat enthusiasts. The direct heat of the BBQ helps create a flavorful crust on the outside of the meat, while the inside remains juicy and tender. To get the best results, you can combine the reverse sear method with grilling on the BBQ. Start by slow cooking the Côte de Boeuf at a low temperature indirectly, ensuring that the meat is evenly warmed and not overcooked on the outside before the inside reaches the desired temperature. Then, finish it on the grill for that delicious crust.

Cote de Boeuf Reverse Sear

The Côte de Boeuf is excellently suited for the reverse sear method. This technique is a great way to prepare a perfectly evenly cooked steak with a delicious crust on the outside.

In the reverse sear method, the meat starts with slow, low cooking at a low temperature in the oven or indirect heat on the barbecue. This ensures that the meat cooks evenly and gently, without the risk of burnt edges.

Then, after the meat has reached the desired internal temperature, it is quickly and vigorously seared on high heat or direct heat, or in a blazing hot grill pan. This gives the meat that delicious, crispy crust on the outside, while the inside remains juicy and tender.

The Côte de Boeuf is a perfect candidate for the reverse sear method because it is a thick piece of meat with beautiful marbling. By using the slow cooking, the meat cooks evenly without the outside becoming overcooked before the inside reaches the desired doneness.

Buying a Cote de Boeuf Online

Buying Côte de Boeuf online might seem like a far-fetched idea, but in reality, it is very simple. After all, you can search much more precisely online. Ordering Côte de Boeuf online at The Butchery is a good idea. We sell the most beautiful meat breeds and go beyond the butcher around the corner. Additionally, The Butchery only sells meat from animals that have had a good life. Think of breeds like Black Angus, Simmentaler, Rubia Gallega, Wagyu, and more. A nice thought, isn't it? Buying Côte de Boeuf online is easy: choose your steak as desired and 'attach a weight' (select the weight). We then deliver it chilled to your home. Convenient, right? And if you have any questions, feel free to contact us!

Cote de Boeuf QuickFrozen Delivery

How is your meat delivered? The meat is shockfrozen and delivered frozen to your home, which we do to ensure the quality of the meat. How does this work? When the meat arrives, the butchers cut and trim the tomahawk to perfection. Immediately after portioning, we vacuum-pack the steaks individually and freeze the steak within an hour at extremely low temperatures. This ensures that flavor, structure, and nutritional values are preserved. When you have placed your order, we take the meat out of the freezer and package it in a box with an insulation bag and dry ice. For evening delivery, your shipment is picked up from us around noon and delivered the same evening. So it's not in transit for long! This ensures that you receive the meat in top condition.

Ordering Cote de Boeuf Online

How easy is it nowadays to simply order your Côte de Boeuf online. The selection at The Butchery is vast, so there is undoubtedly something you are looking for. How about a dry aged Rubia Gallega Cote de Boeuf? An older cow and dry-aged, which together ensure that the flavor of this Côte de Boeuf is intense, or would you rather go for an American Prime Grade Cote de Boeuf? Each one has been selected for quality and fine origin by our skilled butchers. Feel free to add some chicken fillet, a pound of ground meat, and some BBQ meat to your cart and check out. We ensure that your order is delivered on the agreed day.

Cote de Boeuf QuickFrozen Delivery

When you order Côte de Boeuf from The Butchery, you receive these steak tips vacuum-packed per portion QuickFrozen at your home.

Immediately after production, the Côte de Boeuf are portioned, vacuum-packed, and frozen in a special way to ensure minimal quality loss. Minimal? Correct! Completely without quality loss is not possible, as there is always some quality loss, unless you have it freshly cut by the butcher and cooked within a few hours. We freeze it directly after production to minimize that quality loss as much as possible. When we pack your order, we take the Côte de Boeuf out of the freezer and place them in a box with an insulation bag and dry ice. This dry ice, in combination with the insulation bag, ensures that your order is delivered frozen to your home.

Ordering Cote de Boeuf Online

How easy is it nowadays to simply order your Côte de Boeuf online. The selection at The Butchery is vast, so there is undoubtedly something you are looking for. How about a dry aged Rubia Gallega Cote de Boeuf? An older cow and dry-aged, which together ensure that the flavor of this Côte de Boeuf is intense, or would you rather go for an American Prime Grade Cote de Boeuf? Each one has been selected for quality and fine origin by our skilled butchers. Feel free to add some chicken fillet, a pound of ground meat, and some BBQ meat to your cart and check out. We ensure that your order is delivered on the agreed day.