Beef Bone-in Ribeye, Blonde Galice, 30 Days Dry Aged by Metzger Freres (Chilled)

Metzger Frères, a distinguished family of butchers since 1930, has upheld a steadfast commitment to quality across generations. Founded in Paris, the Metzger family has expanded their expertise over the decades, with Franck Metzger and his brother Olivier establishing “Metzger Frères” in the 1990s to cater to restaurateurs and renowned chefs. Their meticulous selection process involves sourcing premium meats from esteemed producers worldwide, ensuring exceptional products for their clientele.

The Côte de Bœuf Blonde de Galice is a prime example of their dedication to excellence. Sourced from the Galician Blond breed in Spain, this beef is celebrated for its rich marbling and distinctive flavour. The meat exhibits a deep red hue, indicative of its maturity and quality. When cooked, it offers a succulent and tender texture, releasing robust, beefy notes with a subtle nutty undertone.

For perfect cooking, follow these steps:

1. Preparation:

   • Take the Côte de Bœuf out of the fridge at least 1 hour before cooking to bring it to room temperature.

   • Pat the meat dry with paper towels and season generously with sea salt and freshly ground black pepper on both sides.

2. Searing:

   • Preheat a heavy skillet or cast-iron pan over high heat until it’s smoking hot.

   • Add a small amount of neutral oil with a high smoke point (like vegetable or grapeseed oil).

   • Sear the beef for 3-4 minutes on each side, until a deep, golden-brown crust forms.

3. Oven Roasting:

   • Preheat your oven to 180°C (350°F).

   • Transfer the seared Côte de Bœuf to a preheated oven and roast for about 10-15 minutes for medium-rare, or until it reaches your desired doneness (internal temperature should reach around 54°C/130°F for medium-rare).

4. Resting:

   • Once cooked, remove the beef from the oven and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavour.

To complement the rich and savoury profile of this beef, pairing it with a classic Bordeaux will elevate the experience. The structured tannins and dark fruit notes of the wine will enhance the beef’s succulence, creating a perfect harmony between the flavours.