The very first steak I ever dry aged….Oh the memories! It turned out remarkably well considering I had no idea what I was doing. What is a Côte de Boeuf? I here you ask, and how does it differ from say a tomahawk or a ribeye? While all three cuts share a common origin in the rib section, the Côte de Boeuf which translates as "rib of beef" in French emphasizes a smaller bone-in presentation, the Tomahawk on the other hand is the same cut of meat but characterized by an extended frenched trimmed rib bone that resembles a single-handed axe or tomahawk. This bone, often frenched for an impressive presentation, is left long to enhance the visual appeal. Both are large cuts intended for sharing while the humble Ribeye is generally a smaller boneless cut for one.
In short; if you want a big juicy dry aged marbled ribeye to share and desire both a bone to chew on and also lovely caramelized fatty bits at the top of the steak then this is the cut for you. We love it sous vide to medium rare then chargrilled on a stinking hot grill and served with our Gochujang based Korean BBQ compound butter.
The version I had at The Bull and Bear in The Waldorf Astoria, Florida, remains one of the finest pieces of beef I've tasted. It was meticulously prepared, first sous vide for 24 hours and then reverse-seared in clarified butter. The result? Tender Beefy heaven, especially the melt in the mouth caramelized, rendered Ribeye fat.
But unless you're up for a trip to Florida, you'll want to give ours a try. We meticulously select only the top 20% of pasture-fed Hereford beef, which we then dry age for 35 days in our custom dry aging fridge. This process results in an approximate weight loss of 15%, but with the added bonus of tenderising the meat & Intensifying the flavour. We take care to French trim the whole rib, removing excess fat, before portioning into only 5 extra thick bone in pure Ribeye steaks, each weighing in at approximately a kilo. Best Shared!
Enjoy....
Fresh | On the bone | 1kg | Serves 2-3
.svg)
.svg)
