The beef cutlet—also known as bone-in ribeye or côte de boeuf—offers the full steak experience. The combination of bone, fat cap, and marbling creates a meaty experience that’s second to none. Whether grilled or pan-seared—it’s a real showstopper.
Preparation
Sear for 2–3 minutes per side over high heat, then finish cooking over indirect heat. Allow time to rest.
Origin & Special Features
Black Angus, dry-aged. Classic steakhouse cut.
Serving Suggestion
700 g is enough for 2 people or 1 meat lover.
81,25 CHF
A steak just like at a steakhouse: impressive, flavorful, cooked to perfection.
The combination of bone, fat marbling, and veining creates a dining experience unlike any other. Seared at high heat and finished over indirect heat, a 700-gram cut is enough for two people—be sure to let it rest long enough before carving to ensure optimal juiciness.
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