35 day dry aged Yorkshire Cote de Boeuf (900gm approx)
The Côte de boeuf is the forerib of beef with the main backbone removed and the ribs french-trimmed for extra finesse. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent finish. For best results season and cover in oil, leave for one hour. Griddle on a high heat for 2-3 minutes each side to sear the beef. Place in a shallow roasting tray and cook to desired taste. Approx 10 minutes per 500g for rare, 12 minutes per 500g for medium-rare.