La Côte de Bœuf - 2" Thick Bone-In Ribeye French Charolais Beef (Frozen)

Tasting Notes from the Curator

Charolais beef has a very distinct flavor. Thanks to its butteriness, it spreads a nutty, grassy flavor across the palate in every bite. The meat itself has excellent marbling and is indeed one of the most popular breeds of cows for meat in the world. The bone-in ribeye is a crowd pleaser perfect for parties. This steak is large - weighing in at a whopping 1.25kg. It is best shared, or consumed by a particularly hungry individual (do so with caution). It is quite a fatty cut of meat, but this fat is where all the flavor is stored. The flavor of a ribeye tends to be quite a bit richer than the other cuts of meat.

Preparation and Pairing

With a 2 inches thickness, this steak requires a little extra time for cooking. We recommend medium-rare. This will ensure your steak is cooked through properly, but tender and juicy to each bite.

The best way to prepare the steak is to sear the steak in a cast iron pan on stove top and then finish in the oven. Preheat your oven to 220 degrees celsius, sear all sides of the seasoned Côte de bœuf in the pan, and then finish in the oven for 10-12 minutes. Make sure to turn the steak once at the halfway mark (5-6 minutes in). Let rest for 5 minutes. While resting, place fresh time and a knob of butter on the steak for extra creaminess and flavor. Pair this delicious steak with an intense bottle of Aspirant de Beychevelle. This full bodied red seems to have been tailor-made for an equally intense steak dinner.

It’s all in the genes!

Charolais cows are not only delicious, they are highly sought after when it comes to crossbreeding for a variety of reasons. Crossbred calves are seen to be stronger and healthier when born with high growth rates. They are also sought after among commercial breeders as well for these exact reasons. A more well-rounded breed of cow, there was none!

Storage Instructions

Store in the freezer. Thaw overnight in the chiller.