Kenny Tutt’s Côte de Boeuf, Tomahawk & Chateaubriand

Kenny Tutt’s Côte de Boeuf, Tomahawk & Chateaubriand

The sharing cuts of beef have had a real resurgence with the boom in sharing meals or family style as it is referred to in the states. The famous côte de boeuf is one of the ultimate sharing steaks. Cut from the rib, it offers both succulent meat and great marbling. The very on trend tomahawk is exactly the same cut but with the rib bone left at full length which makes for a real showstopper. The chateaubriand is essentially a very fancy off-cut of the fillet. All of these benefit from a great sear, woody herbs, garlic, and a generous portion of butter.

Prep: 5-10 mins
Cook: Best served medium – medium rare. The rib cuts benefit from the fat being rendered so work best medium. See temperatures in method.
Difficulty: Easy



Côte de boeuf/ tomahawk 1-1.5kg bone-in/ chateaubriand 500-600g
Sea salt
Ground black pepper
2 tbsp of oil
3-4 sprigs of thyme
50g butter
3-4 garlic cloves


1. Give the steak a good amount of time to come up to room temperature. This really helps the meat cook evenly. For these larger cuts of meat, I would allow 30-45 minutes.

2. Preheat your oven to 210°C/ 190°C fan. The meat is best seared in a hot pan and finished in the oven.

3. Oil the meat well and get those windows open or extraction on. Get your pan nice and hot. If the pan doesn’t kick up some smoke when you cook it’s not hot enough.

4. Season the meat with a good amount of salt. Bear in mind a lot of salt falls off the steak when being cooked so it is fine to be generous.

5. Sear the steak well all over in the hot pan to achieve a lovey brown crust, then throw in the butter, herbs and garlic and give the steak a good grind of black pepper. Tip the pan towards you gently and spoon the foaming butter over the meat several times to baste it.

6. Get the steak into your pre-heated oven either in an oven proof pan or transfer to a baking tray and give it 10 minutes. Start to check the temperature regularly. The best way to check the meat is with your Thermapen. It should read 55°C for medium rare, 60°C for medium and 65°C for a medium well to well done finish. To check the temperature, insert the probe into the thickest part of the meat and be sure not to touch the bone if cooking the Cote de boeuf or Tomahawk.

7. Once you have got to the desired temperature take out the steak and allow it to have a good rest at room temperature. Generally, the best rule to follow is to rest the meat at least as long as you cook it.

8. Once well rested, slice the meat up and for an extra touch of decadence drizzle with the juices from your cooking pan. I like mine served with some golden chips, mustard, and a nice simple green salad. Enjoy.



You might also like:

How to Cook the Perfect Steak

Kenny Tutt’s Roasted Rib of Beef with Horseradish Cream

Buying From Your Local Butcher: Beef


1 thought on “Kenny Tutt’s Côte de Boeuf, Tomahawk & Chateaubriand”

  • Never a failure with this French way of cooking a Cote de boeuf or Tomahawk ,thank you

Leave a Reply

Your email address will not be published.