Côte de Boeuf is a thick-cut, bone-in ribeye steak taken from the fore-rib of the cow. It's essentially a large ribeye left on the rib bone — the bone adds flavour during cooking and makes for a spectacular presentation at the table. Typically serves two people.

Both are bone-in ribeye steaks from the fore-rib. The key difference is the bone length — a Tomahawk has a long, French-trimmed rib bone (up to 45cm) for dramatic presentation, while the Côte de Boeuf has a shorter bone and is often French-trimmed for a cleaner, more refined look. The eating experience is virtually identical.

Bring to room temperature for 30-45 minutes. Season generously with sea salt. Sear in a very hot cast iron pan with beef dripping — 3-4 minutes per side for medium-rare. Baste with butter, garlic and thyme. Finish in the oven at 180°C for 5-8 minutes if it's a thick cut. Rest for at least 8 minutes before carving off the bone and slicing against the grain.

From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.