Cote de Boeuf

This impressive thick-cut, bone-in ribeye steak is prized for its rich marbling, succulent texture, and deep, meaty flavour. The perfect pièce de résistance, this showstopper is a favourite among chefs, with its high marbled fat content lending itself to a slow roast for a juicy, tender bite. Baste in butter, garlic and thyme and finish with a quick flash of heat to brown, then serve with crispy smashed new potatoes and charred tenderstem.