Côte de bœuf is a thick, bone-in rib steak cut from the rib section of beef. It is often large enough to share and is prized for its marbling, rich flavour and presentation at the table. The French term refers to a rib steak on the bone; the precise weight and thickness vary by animal and butcher specification.
These names are related but not always identical in bone length, trimming or portion specification. A tomahawk, for example, is distinguished by its long frenched rib bone.
Côte de bœuf is commonly seasoned, seared over high heat and finished more gently in an oven or over indirect heat. It should be rested before carving. The meat can be sliced from the bone and portioned across the grain for sharing.
Chef’s tip: Confirm weight, thickness, grade, bone presentation and trim when purchasing. These details affect cooking time, yield, selling price and the number of guests served.
Key distinction: Côte de bœuf is a bone-in rib steak; a boneless ribeye is fabricated from the same general rib section but is not the same presentation.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
