Côte de Boeuf
Côte de Boeuf is a classic French steak cut from the rib with the bone left in, typically from a prime rib roast. It's celebrated for its rich, beefy flavor and is often simply seasoned with salt, pepper, and herbs, then pan-seared or grilled to perfection. The bone enhances the taste and helps keep the meat juicy during cooking.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates, making it a keto-friendly option. A typical serving (about 300g) can provide around 700-900 calories, along with key nutrients like iron, zinc, and B vitamins.
Nutrition breakdown
| Calories | 850 kcal |
| Protein | 75 g |
| Carbs | 0 g |
| Fat | 60 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 180 mg |
| Iron | 6.5 mg |
| Zinc | 15 mg |
| Vitamin B12 | 8 µg |
| Niacin (B3) | 18 mg |
| Phosphorus | 500 mg |
| Selenium | 70 µg |
| Potassium | 900 mg |
| Vitamin B6 | 1.2 mg |
Per 1 steak (350 g, bone-in, trimmed) · estimated, varies by recipe
💡 What's interesting
Leaving the bone in not only adds flavor but also reflects a traditional French approach to butchery that emphasizes respect for the whole animal. Nutritionally, the bone marrow can contribute additional healthy fats and minerals, making it a more nutrient-dense choice compared to boneless cuts.
