Description
Our hand-selected, Irish côte de boeuf is 21 day dry-aged on the bone, then further matured to 35 days. Its rich and intense taste - the result of its flavour-enhancing marbling- make it a true showstopper, every time.There are times when anything less than amazing just won't cut it. When you want to all be gathered around the table and unite in a chorus of impressed approvals. We have just the thing.Our hand-selected, Irish côte de boeuf is 21 day dry-aged on the bone, then further matured to 35 days. Its rich and intense taste the result of its flavour-enhancing marbling- make it a true showstopper, every time.
A passion for Ireland's finestFrancis Street, 1966. We opened our butchers fuelled by something special a love and appreciation for Irish meat, the highest standards of animal welfare, and an unwavering belief that great meat matters.More than 50 years later, that belief holds true. From working with farmers who understand that healthy, happy animals produce meat rich in mouth-watering depth and flavour, to hand-selecting the very finest cuts. Guided by our master butchers, we provide tips on how to create indulgent meat experiences from the comfort of your own home. So, you can be confident of every sizzle, every succulent piece, every irresistible mouthful, every single time.Because great meat, when prepared and cared for with expertise, can elevate any meal.
Quality Assurance Bord BIA - Origin-Ireland
The Home of Master ButchersHand-Selected Irish BeefPerfect to ShareEnjoy Together35 Day Matured
Pack size: 800G
Preparation and Usage
How we like itRoasted in the oven, it's a show stopper.1 PrepareRemove all packaging, pat dry and leave at room temperature for one hour before cooking to give you a better crust.2 HeatHeat a heavy-bottomed oven-proof pan over a medium-high heat.3 Season.Salt your steak liberally with a fine sea salt. This brings out the flavour and helps give your steak a delicious crispy crust.4 SearPreheat oven. Add 1 tbsp of beef dripping or vegetable oil to your hot pan and add your beef. Turn regularly - every minute or two is best - until a deliciously golden crust forms, and don't forget to sear the sides for an all-round finish.5 RoastPlace your pan (or transfer beef to a roasting dish) in a preheated oven (200°C/180°C fan) for the desired cook time, turning halfway through.All appliances vary and how long you cook it for is up to you, but here's what works for us.Rare - 12 - 15 MinsMed rare - 15-18 MinsMedium - 18 - 21 MinsMed well - 21-24 MinsWell done - 24 - 27 Mins6 Rest & sliceIt's time for a rest. Place your beef on a wire rack for 10-15 minutes. Then look for what we call the grain, the lines running through the meat, and slice in the opposite direction. This will make it more tender and delicious. Finally, plate up on warm plates and season with a flaky sea salt.TipRemove from the oven for the last 2 minutes and place back on the hob to baste with butter, garlic and thyme.
