Côte du Boeuf - 15 Day Aged

With its generous size and the impressive rib bone left intact, a rib steak is perfect for satisfying two hearty appetites. Often referred to as cote de boeuf, we leave a bit of extra trim on for added character and flavour, simply calling it a rib steak. Gather around this show-stopping cut, open a fine bottle of red wine, pair it with crispy potatoes and buttery kale, and you’ve got yourself a truly satisfying meal. 

George's Tip: Be sure to season generously with high-quality salt at least 30 minutes before cooking. This allows the salt to form a savory crust when seared, while keeping the inside rare and tender.