Cape Grim Cote de Boeuf

This french-trimmed fore rib, "Cote de Boeuf," will sure be the star of your dinner table. From Cape Grim, Tasmania, this thick & juicy cut (basically a bone-in ribeye) gets extra flavor from the bone. It tastes amazing as it looks. To cook: preheat your oven to 200°C. On a very hot pan (we prefer cast-iron), sear until beautifully browned on both sides, about 3 minutes per side. Transfer to oven, roast for 20-25 minutes. (about 12 minutes per 500g, or until internal temperature registers 55°C) Let rest for at least 15 minutes before slicing. This step is crucial! We know it is tempting to dig right in, but please be patient. The steak will be retain its juices, and you'll bite into the tender, tasty, and incredibly juicy steak. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavor made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavored and marbled quality beef. Click here for more information