Beef steak
Beef steak
Côte du Boeuf is a beautiful, luxurious cut of beef known for its rich flavour and tender texture. Also known as rib steak, this impressive piece of meat is cut from the ribs of the beef, with a beautiful piece of rib bone that gives the meat its characteristic appearance. Thanks to the bone and the marbling of fat, the meat remains deliciously juicy and flavourful during baking or grilling.
Côte du Boeuf is the perfect choice for meat lovers looking for an impressive and tasty piece of meat for a special occasion, such as a festive dinner or barbecue. It is a piece of meat that impresses both in taste and presentation.
Ingrediënten
Ingrediënten
100% beef
Allergenen
Allergenen
Bereiding
Bereiding
Preparation
Whether you roast it in the oven, grill it on the barbecue, or pan-fry it, Côte du Boeuf always offers a luxurious dining experience.
Grilling on the barbecue
1. Seasoning and searing
Remove the meat from the refrigerator at least an hour in advance so that it can come to room temperature. Rub the meat with olive oil and sprinkle generously with coarse sea salt
Grill the meat on high heat for 4-5 minutes on each side for a nice crust.
2. Yarn
Then move it to a cooler part of the grill and continue cooking for another 15-20 minutes* for medium-rare. After grilling, let the meat rest for at least 10 minutes before carving.
*The cooking time is an indication and depends on the thickness of the piece of meat.
3. Serving
Côte du Boeuf is an impressive main course that combines wonderfully with side dishes such as grilled vegetables, mashed potatoes, green asparagus, or a fresh salad.
Baking in the pan and roasting in the oven
1. Seasoning and searing
Heat a large cast iron pan with a little oil over high heat. Sear the Côte du Boeuf on both sides for 4-5 minutes until it has a nice golden brown crust. Add fresh herbs (such as rosemary and thyme) and a few cloves of garlic to the pan for extra flavour.
Preheat the oven to 180 degrees.
2. Yarn
Then place the pan in a preheated oven at 180°C and let the meat cook for 15-20 minutes* for medium-rare, depending on the thickness. After cooking, let the meat rest for at least 10 minutes under aluminum foil before carving, so that the juices can redistribute.
*The cooking time is an indication and depends on the thickness of the piece of meat.
3. Serving
Côte du Boeuf is an impressive main course that combines wonderfully with side dishes such as grilled vegetables, mashed potatoes, green asparagus, or a fresh salad.
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