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La Côte de Bœuf - 2" Thick Bone-In Ribeye French Charolais Beef (Frozen)
Tender, juicy, flavorful. A meat lover paradise.
Temporarily out of stock
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One SMS when it's restocked — no marketing.
Charolais beef is some of the most popular beef in France, and around the world. The cattle is one of the largest breeds producing fine meat that is both flavorful, tender, and promotes a discrete marbling. The meat is known to be buttery and succulent without being overly fatty.
1 / 4
La Côte de Bœuf - 2" Thick Bone-In Ribeye French Charolais Beef (Frozen)
Tender, juicy, flavorful. A meat lover paradise.
Charolais beef is some of the most popular beef in France, and around the world. The cattle is one of the largest breeds producing fine meat that is both flavorful, tender, and promotes a discrete marbling. The meat is known to be buttery and succulent without being overly fatty.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
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.
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.
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.
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!
Store in the freezer. Thaw overnight in the chiller.
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