Also known as a a Club Steak
Our Côte de Boeuf Steak is a Rib Eye Steak left on the bone and expertly Dry Aged for up to 30 days - yielding an extra depth of rich beefy flavour - and because it’s so tender, you can grill it or fry it - and it also works brilliantly on the barbecue.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Our Premium Quality Côte de Boeuf Steak is a triangular shaped Steak with an L-shaped bone.
Sumptuous, mouth watering, tasting experience
Taken from the carefully Dry Aged Fore Rib - Rib Eye Steaks are cut in a way that the meat is presented with rich marbling together with a gorgeous knob of fat in the middle that gently melts and self bastes as you cook - yielding a sumptuous, mouth watering, tasting experience that is all of its own.
Intramuscular fat
Most of the distinctive flavour Rib Eye Steaks comes from the perfect proportion of intramuscular fat found only in these Cuts.
Left on the L-shaped bone
On a Godfreys Club Steak - the Rib Eye is left on the L-shaped bone and so the eye of meat is not left open to the atmosphere - which allows the tastes to concentrate and intensify - as the Steak retains more of its juices and flavours whilst Dry Ageing and cooking
Fabulous flavours
So there you have it - Godfreys Club Steaks - Rib Eye Steak - which already gives it extra flavour in the first place - then left on the bone - and finally expertly Dry Aged through our own 30 day maturation process - which develops and intensifies the already fabulous flavours even further - to produce absolutely mouth watering Dry Aged Steak perfection!
Can be pan-fried, griddled, grilled - or simply put on the barbecue
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your 30 day Dry Aged Beef Club Steak
30 day Dry Aged Côte de Boeuf Steaks
Also known as a a Club Steak
Our Côte de Boeuf Steak is a Rib Eye Steak left on the bone and expertly Dry Aged for up to 30 days - yielding an extra depth of rich beefy flavour - and because it’s so tender, you can grill it or fry it - and it also works brilliantly on the barbecue.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Our Premium Quality Côte de Boeuf Steak is a triangular shaped Steak with an L-shaped bone.
Sumptuous, mouth watering, tasting experience
Taken from the carefully Dry Aged Fore Rib - Rib Eye Steaks are cut in a way that the meat is presented with rich marbling together with a gorgeous knob of fat in the middle that gently melts and self bastes as you cook - yielding a sumptuous, mouth watering, tasting experience that is all of its own.
Intramuscular fat
Most of the distinctive flavour Rib Eye Steaks comes from the perfect proportion of intramuscular fat found only in these Cuts.
Left on the L-shaped bone
On a Godfreys Club Steak - the Rib Eye is left on the L-shaped bone and so the eye of meat is not left open to the atmosphere - which allows the tastes to concentrate and intensify - as the Steak retains more of its juices and flavours whilst Dry Ageing and cooking
Fabulous flavours
So there you have it - Godfreys Club Steaks - Rib Eye Steak - which already gives it extra flavour in the first place - then left on the bone - and finally expertly Dry Aged through our own 30 day maturation process - which develops and intensifies the already fabulous flavours even further - to produce absolutely mouth watering Dry Aged Steak perfection!
Can be pan-fried, griddled, grilled - or simply put on the barbecue
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your 30 day Dry Aged Beef Club Steak
30 day Dry Aged Côte de Boeuf Steaks
INGREDIENTS: Free Range Beef
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
30 day Dry Aged Côte de Boeuf Steaks
Fry or griddle
Approximate times if cut 1 in or 2.5cm thick.
| Blue | 1-2 minutes per side | 30/45°c* |
| Rare | 2-3 minutes per side | 46/50°c* |
| Medium Rare | 2-4 minutes per side | 52/55°c* |
| Medium | 3-5 minutes per side | 56/60°c* |
| Well done | 4-6 minutes per side | 60°c* |
| * = Internal Temperature | ||
|---|---|---|
Barbecue
When barbecuing Beef, you don�t have to worry about it being under cooked unless it is minced or a burger. So general rule of thumb is, if it looks good enough to eat it usually is.you can use the gilling times and temps as a guide.
30 day Dry Aged Côte de Boeuf Steaks
Cooking time 2 - 2 hrs 30 mins
Cooking time 5 mins
Cooking time - none
Cooking time 35 mins
Cooking time 25 mins
Cooking time 17 mins
Cooking time 15 mins
Cooking time 30 mins
