Cote de boeuf (bone in ribeye)

What is a Côte de Boeuf?

Côte de Boeuf is the rib cut of the cow. It is also known as rib steak or Prime Rib, which immediately indicates the 'level' of this fine steak. PRIME. Côte de Boeuf is popular among meat lovers, and it's not surprising because it has everything: a good size, beautiful marbling, sublime tenderness, and flavor. Even more flavor, thanks to aging and cooking on the bone. It is quintessential BBQ meat, as it contains enough fat to remain deliciously tender on the grill. It is a ribeye on the bone, cut from the last ribs of the cow. This part contains few muscles (compared to the loin), making it more tender and therefore more succulent.

Côte de Boeuf is also very suitable for dry-aging. A minimum of 28 days on the bone, which results in about a 20% moisture loss and an intense flavor. You have probably seen them hanging in a ripening chamber at a reputable butcher shop or restaurant.

Why the Name Côte de Boeuf?

There is a very good reason why Côte de Boeuf is called Côte de Boeuf. It is a name of French origin; when you translate Côte de Boeuf into English, it means 'rib of the cow,' and that is exactly what it is. We find Côte de Boeuf to be a much better name because it has something rugged and something chic. After all, Côte de Boeuf is a Rolls Royce among steaks.

But the name Côte de Boeuf is probably French, because Côte de Boeuf also has French origins. The history goes all the way back to old butcher shops in France, where this cut of meat was a true centerpiece of many gastronomic feasts. So grab that corkscrew, prepare a fantastic Côte de Boeuf, and pour a good bottle of wine with it.

Côte 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 the dry-aging process, the meat is aged without any protection from the air. This takes place in a controlled environment. During this period, usually between 21 and 60 days, the meat undergoes natural enzymatic breakdown, enriching its flavor and refining its texture. During dry-aging, the meat loses some moisture, which concentrates the flavor and results in 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, as it's not very pleasant to eat.

Cooking Côte de Boeuf in 5 Steps

Cooking a Côte de Boeuf naturally starts with selecting a beautiful Côte de Boeuf. If you order it from Butchery, you are assured of its quality. Here are 5 steps on how to prepare a Côte de Boeuf:

1. Bring the Côte de Boeuf to room temperature
2. Place the Côte de Boeuf in the oven or BBQ at 50°C for one hour
3. Generously season with your favorite rub or salt and pepper
4. Sear on each side for 3 to 4 minutes until golden brown over high heat
5. Remove the bone and grill each side for an additional 30 seconds

Côte de Boeuf on the BBQ

Is it time to fire up the BBQ again? Definitely! Côte de Boeuf performs fantastically on the BBQ. By grilling the Côte de Boeuf on the BBQ, the meat gains that delicious smoky and grilled flavor beloved by many meat enthusiasts. The direct heat of the BBQ helps create a tasty crust on the outside of the meat while keeping the inside juicy and tender. To achieve the best results, you can combine the reverse sear method with grilling on the BBQ. Start by cooking the Côte de Boeuf at a low, indirect temperature, ensuring the meat heats evenly and doesn't become overcooked on the outside before the inside reaches the desired temperature. Then finish it off on the grill for that delicious crust.

Côte de Boeuf Reverse Sear

The Côte de Boeuf is excellent 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.

With the reverse sear method, the meat begins with a slow, low-temperature cook in the oven or indirect heat on the barbecue. This ensures 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 over high heat or direct flame, or in a blazing hot grill pan. This gives the meat that wonderful, crispy crust on the outside while the inside remains juicy and tender.

The Côte de Boeuf is a perfect candidate for the reverse sear because it is a thick piece of meat with beautiful fat marbling. The slow cooking ensures the meat cooks evenly without becoming overcooked on the outside before the inside reaches the desired temperature.

Buying Côte de Boeuf Online

Buying Côte de Boeuf online may 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 great idea. We sell the finest meat breeds and go beyond the local butcher. Moreover, 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 of choice and 'add weight to it'. We then deliver it chilled to your home. Convenient, isn't it? And if you have any questions, feel free to contact us!

Côte de Boeuf QuickFrozen Delivery

How is your meat delivered? The meat is shock-frozen and delivered to your home. That means it is frozen within an hour at extremely low temperatures, preserving flavor, structure, and nutritional values. From Monday to Friday, we deliver between 5:00 PM and 10:00 PM. Evening delivery, indeed. Order by 11:00 AM = same evening delivery, and you choose your delivery day yourself. Very convenient. The courier comes around 1:00 PM/2:00 PM to pick up the packages from us, so the packages are on average about 7 hours in transit. Chilled, of course. You receive a track & chat email in the afternoon. This allows you to track your package and also get in touch with the courier service if unexpected changes occur. And for questions about the meat, preparation, or other matters, you can always reach us via info@butchery.nl.

Ordering Côte de Boeuf Online

How easy is it nowadays to simply buy your Côte de Boeuf online? The selection at The Butchery is vast, so there's undoubtedly something for what you're looking for. How about a Rubia Gallega Côte de Boeuf dry aged? An older cow and dry-aged, which together ensure that the flavor of this Côte de Boeuf is intense, or do you prefer an American Prime Grade Côte de Boeuf? Each one is selected for quality and fine origin by our skilled butchers. Feel free to add some chicken breasts, a pound of ground meat, and some meat for an extra BBQ session to your cart and proceed to checkout. We will ensure that you receive your order on the agreed-upon day.