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How to cook Cote Du Boeuf


  1. Remove your chop out of the packaging, pat dry and bring to room temperature.
  2. Pre-heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the meat just prior to cooking. Don't overcrowd the cooking base.
  4. Massage the steak with a little duck or goose fat forming a thin film over the meat.
  5. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when you reach this stage.
  6. Cook for 7 to 8 minutes on the first side then 5 to 6 minutes on reverse side for medium rare.
  7. Alternatively, if you wish you can pop the Cote De Boeuf into a pre heated oven 200°C and finish cooking for 8 to 10 minutes after searing on the top of the stove.
  8. Finish by adding a large knob of butter and basting the chop for a minute or two, simply spoon over the melting butter to enrich the steak.
  9. Leave to rest in a warm place at least 7 to 8 minutes before carving.
  10. The meat will become more firm as it cooks, gently press with your thumb; the more spring back you get the more well done your meat is. For a medium rare steak it should have a soft feel with a little spring back.