Salt-Aged Côte de Boeuf (737g)

Our côte de boeuf is a traditional slice of the rib of beef, with base and ‘chine’ bone removed, to make for easy cooking and carving. Cut from the fore rib, this steak is well marbled with the cap on, making it both tender and full of flavour. We recommend cooking this rare to medium-rare. Sear in a pan for 4 minutes on each side with plenty of Dorset Sea Salt and transfer to a hot oven for 15-20 minutes to finish. Serve with a herb sauce like chimichurri or salsa verde for a real treat. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour).