Côte de Boeuf

Range

Doneness

Medium

Description

Côte de Boeuf is bone-in ribeye — one of the most impressive and flavorful cuts you can put on the table. The thick bone contributes to more even heat distribution during cooking and adds flavor from marrow and connective tissue. The rich fat marbling melts during cooking, producing a deep, nutty flavor and exceptional juiciness.

Resting

Rest at least 10–15 minutes under loose foil. Côte de Boeuf is an extremely thick cut where carryover cooking is pronounced — pull from heat at 52°C and let the temperature rise to target during resting.