Cote de Boeuf (Sharing for 2)

Cote de Boeuf

Translation: A cut of beef.

It is so simple, it originated from France and is the middle rib of the animal. And when you cut it naturally on the rib it is a thick enough steak for two for sharing.

In France, a lot of restaurants would have served them for sharing. You might hear them now being called cowboy steaks and tomahawks, but we are sticking with the classic name the Cote de Boeuf.

Cooking wise 

To me it’s seven minutes each side on a hot pan, and then seven to 15 minutes in the oven, depending on how you like it. But again it’s a 15 minute rest. 

Slice it, season it with a good Achill Salt, and then share it, maybe put it on a board, do some roasted tomatoes with it, you know, that sort of thing.