Côte de Boeuf is a thick ‘bone-in’ rib eye steak. A one-bone côte de boeuf will serve two people with leftovers and can be cooked from start to finish in a frying pan or seared in a pan first, then finished in the ovenPart of our series ‘The Butcher & The Cook’ where we show you how to source, buy and cook popular and more adventurous cuts of meat.
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We show you how to cook a t-bone steak and share our favourite recipes. ‘In the world of the butcher the T-Bone is considered the king of steaks’, says James Kenny of The Brown Pig Butcher in Terenure in Dublin. ‘It has a central T-shaped bone with a strip loin on one side and a fillet on the other and it comes from the back of the animal.’