Cote a l'os

What is a Côte a l’os?

You have probably heard of a cote de boeuf, but have you ever heard of a cote a l’os? Although they are very similar, both being bone-in steaks, there is a significant difference between the two cuts. The cote a l’os is cut from the six-rib, which gets its name from the six ribs it is attached to. You can find the six-rib, literally starting from the sixth rib in the loin section, back on the cow's back. As soon as the butcher cuts a beautiful steak from the six-rib with the bone, you get a cote a l’os. If you remove the bone, it is called an entrecote from the six-rib.

Although the entrecote from the six-rib is not the most beautiful entrecote to look at, it is the most flavorful entrecote of the cow. This is because the structure of the steak is a bit looser, which ensures that the steak is tender, full of flavor, and beautifully marbled. Definitely cook the cote a l’os with bone and the fat edge intact, as this ensures the extra intense flavor.  

We have cote a l’os from various meat breeds in our assortment. How about a dry aged cote a l’os from the Italian Romagnola or from the Portuguese Black Angus cow? Prefer to order a cote a l’os closer to home? Then the dry aged cote a l’os from Holstein is perhaps a nice option..

What is the difference between a cote de boeuf and cote a l’os?

The cote de boeuf and the cote a l’os are both cut from the rib with the bone still attached. The big difference between the two steaks is that with the cote de boeuf you get a ribeye with bone, and with the cote a l’os you get an entrecote with bone. Whether you should choose a cote de boeuf or a cote a l’os mainly depends on your own preferences. Do you prefer a slightly leaner steak? Then you should definitely try the cote a l’os at least once. Obsessed with well-marbled steaks? Then choose one of our cote de boeufs. Going to dine with multiple people? Then you can also go for a combination of these two, making it a kind of steak tasting..

How to Cook Côte a l’os?

How you cook a cote a l’os depends on the technique you will use to reach the internal temperature of the steak. You can first sear the steak and then let it finish cooking, you can cook it first and then sear it (reverse sear) or you can sous vide it first and then sear the cote a l’os.

How Many Grams of Côte a l’os per Person?

How many grams of cote a l’os you need per person naturally depends on whether you are serving it as a main course, sharing a cote a l’os, or if it is part of a BBQ with multiple types of meat. For an average eater, you can go for 300-400 grams per person if it is a main course. This might seem like a lot, but you also have to consider that you will have to discard the bone afterwards. Below you will find a complete size table. You can also find this on our product pages under 'how many grams per person'.

Cote a l'os as Main Course
Average eater: 300-400 grams
Big eater: 500-700 grams
Hardcore carnivore: 800-1200 grams

Cote a l'os to share
Average eater: 600-800 grams
Big eater: 1200-1400 grams
Hardcore carnivore: no share

BBQ with different types of meat
Average eater: 100 grams
Big eater: 150-200 grams
Hardcore carnivore: 250 grams

How Long Should a Côte a l’os be on the BBQ?

How long a cote a l’os should be on the BBQ depends on how you prefer to eat your steak and how you like to prepare it. After all, the steak needs to be on the BBQ much less time if you sous vide it first compared to the reverse sear method. Are you going for reverse sear? Then consider a total preparation time of about 1 hour (excluding BBQ lighting and letting the steak come to room temperature).

What is a Good Internal Temperature for Côte a l’os?

Do you prefer a rare steak or can you handle it a bit more cooked? Since measuring is knowing, we have listed several internal temperatures to give you a good idea of when your steak is rare, medium, or well done. With a cote a l’os, we personally find a medium (rare) steak the most enjoyable, but if you prefer rare or well done, be my guest!

Final Internal Temperatures:
- Rare > 52°C
- Medium Rare > 54°C
- Medium > 57°C
- Well done > 62°C

Which Wine Pairs with Côte a l’os?

With intense flavors like those of a grilled cote a l’os, you are always well-suited with a powerful red wine with a sturdy structure. Think of nice wines from major grapes such as Cabernet Sauvignon, Syrah, Tempranillo, and Sangiovese. Are you serving the entrecote with a sauce? Good to know! Because you should always adjust your wine accordingly. For example, if you go for herb butter? Then choose a full wine with more suppleness. If you go for a classic Béarnaise sauce? Then choose a more mature wine, such as an older Pauillac or Rioja Reserva..

What Side Dishes with Côte a l’os?

Is there cote a l’os on the menu, but you don't yet know what to serve with it? What always works well with a good steak is (sweet potato) fries or baked potatoes. Additionally, you could go for a fresh salad of young lettuce, garden cress, and cherry tomatoes or grilled vegetables..

Ordering Côte a l’os Online

At The Butchery, ordering a cote a l’os online is very easy! Choose a cote a l’os of your favorite breed above, select the weight you need, and add it to your shopping cart. If you order by 11 AM, it will already be at your home between 5 PM and 10 PM tonight! Prefer another delivery day or daytime delivery? Of course, that's possible too. Choose your type of delivery and delivery day in the checkout, and we ensure that the cote a l’os is delivered frozen to your home at the agreed time. Oh, and if you are already ordering such a beautiful steak, it's always nice to also order a chicken breast or a pound of ground meat for daily meals. You can simply stock them in your freezer at home, handy, isn't it? We also sell daily meat from the finest meat breeds, going beyond the local butcher.

Delivery of Meat Online

If you order meat online from The Butchery, you are assured that your meat arrives well (and fresh-) frozen at your home. Our butchers cut and trim the meat immediately upon arrival and ensure that it is frozen within an hour at extremely low temperatures. This low temperature ensures that the flavor, structure, and nutritional values of the meat are preserved. Once the meat is ordered, we take the meat out of the freezer and pack it in a box with an insulation bag and dry ice, so it remains frozen for at least 24 hours. Shipment delayed? No worries, our couriers have a freezer at all depots, so your order is stored frozen. This ensures that you receive your order even if the courier has a delay, frozen at home.