Cote De Boeuf

Cote De Boeuf

Côte de boeuf is a single and generally  large rib of beef. It’s often high in fat so it’s very juicy and full of flavour. It’s also a pricey cut so you really want to get it right. the cooking method is key so check out my method below.

Ingredients for Cote De Boeuf

  • A cote de boeuf to suit the number of people, I go large and keep it for leftover sarnies
  • Seasoning
  • That is all


Like most of my thicker steak cuts I cook this using the reverse sear method on my Kamado Joe classic 3. That means charcoal in the bottom the a layer of stone deflector plates to protect the steak from the flames. This gives us a slower more manageable heat and I aim for about 180c at this point. Can take anything from 30 to 45 minutes to read around 45c at which point I remove it to rest it. I then remove the stones and ramp up the heat to around 450c to finally sear both sides of the steak. This gives me beautifully pink insides with a lovely charred outside layer and if you have anyone not too keen on properly cooked steak 😆 then they will enjoy the edges.  Once seared rest for a few minutes then slice and impress your guests. I generally slice just what I need to9 serve and leaver the rest for another day.


You can serve this with absolutely any sides you desire. I posted this on its own because its such an impressive cut of meat, tender and full of flavour.

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.