From 26th October - 21 Day Matured côte de boeuf Steak [Bone in Ribeye] £14.99 per KG Instore @ Lidl
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From 26th October - 21 Day Matured côte de boeuf Steak [Bone in Ribeye] £14.99 per KG Instore @ Lidl

£14.99LIDL Deals
Editor 62
Editor
Found 23rd Oct
Nice to meat chew...

Lidl set to release this beauty on the 26th October. It's a 21 Day matured Dry-aged cut of beef and will cost £14.99 per KG - Waitrose do a similar one, although that's £29.99 and is 30 day Dry-aged.

It looks pretty big, but so far I've not seen an average pack weight, just the £14.99 per KG.

Been pretty impressed with some of the cheaper alternatives, so if this is anything like the Waitrose one, I'd be pleased. Ribeye is pretty much my favourite cut. That Marbling though...

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Top comments

NeoTrix6 m ago

I used to be a cook in a pub restaurant when I was 16 (many moons ago) and …I used to be a cook in a pub restaurant when I was 16 (many moons ago) and the first time I cooked one, I knew I wanted one I mean, I like Sirloin but there's something about it that screams boring to me, rump is a bit... meh, unless it's aged a bit at least. (in my opinion) But yeah, the fat running through Ribeye makes sooo much difference, even the Asda ones that they normally have on 2 for £7 come out really well. So will be all over trying this.



Yes a good piece of rib-eye seems to have a buttery texture that's full of flavour & almost melts in you're mouth....Sirloin is vastly over rated & rump I find to be rather chewy.....You gotta have a bit of fat in beef as it makes it really tender & with rib eye if it looks like a good marble floor then it's likely going to be lovely.
62 Comments

There is no doubt from me that rib eye steak is the best tasting & ultra tender steak HOT!

Original Poster Editor

SixtyFive13 m ago

There is no doubt from me that rib eye steak is the best tasting & ultra …There is no doubt from me that rib eye steak is the best tasting & ultra tender steak HOT!


I used to be a cook in a pub restaurant when I was 16 (many moons ago) and the first time I cooked one, I knew I wanted one I mean, I like Sirloin but there's something about it that screams boring to me, rump is a bit... meh, unless it's aged a bit at least. (in my opinion) But yeah, the fat running through Ribeye makes sooo much difference, even the Asda ones that they normally have on 2 for £7 come out really well. So will be all over trying this.

NeoTrix6 m ago

I used to be a cook in a pub restaurant when I was 16 (many moons ago) and …I used to be a cook in a pub restaurant when I was 16 (many moons ago) and the first time I cooked one, I knew I wanted one I mean, I like Sirloin but there's something about it that screams boring to me, rump is a bit... meh, unless it's aged a bit at least. (in my opinion) But yeah, the fat running through Ribeye makes sooo much difference, even the Asda ones that they normally have on 2 for £7 come out really well. So will be all over trying this.



Yes a good piece of rib-eye seems to have a buttery texture that's full of flavour & almost melts in you're mouth....Sirloin is vastly over rated & rump I find to be rather chewy.....You gotta have a bit of fat in beef as it makes it really tender & with rib eye if it looks like a good marble floor then it's likely going to be lovely.

I know a local farmer- the stores he supplies are Lidl, Aldi, Waitrose and M&S. You will often find a farm number on the packaging.

Lidl 30 day aged fillet steaks cooked in soy,butter and garlic are lovely when eaten sliced (as in East Asian way). Had some awesome steaks in J-land this summer- the best in the world by far.

martin13721 h, 15 m ago

I know a local farmer- the stores he supplies are Lidl, Aldi, Waitrose and …I know a local farmer- the stores he supplies are Lidl, Aldi, Waitrose and M&S. You will often find a farm number on the packaging.

What was the farmers name? Old MacDonald .....

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For me the best cut has to be skirt, marinated in a Korean BBQ sauce, yum

For me it has to be T Bone. The only place you might find it is local butchers and they will charge around £18 a kilo which includes the bone of course but I have had some of the most delicious steak's I have ever had this way. Dexter, Angus, or White Park are my favourites but the prices vary for the rarer breeds.

For the price though this is worth a punt. Heat from me

cjdean198342 m ago

For me it has to be T Bone. The only place you might find it is local …For me it has to be T Bone. The only place you might find it is local butchers and they will charge around £18 a kilo which includes the bone of course but I have had some of the most delicious steak's I have ever had this way. Dexter, Angus, or White Park are my favourites but the prices vary for the rarer breeds. For the price though this is worth a punt. Heat from me


Isn't part of the t-bone the rib eye which means in effect when you eat a t bone you're eating a rib eye anyway?

futura49 m ago

Isn't part of the t-bone the rib eye which means in effect when you eat a …Isn't part of the t-bone the rib eye which means in effect when you eat a t bone you're eating a rib eye anyway?


No t bone is sirloin and fillet... 😁

will defy try these

how to cook it? simples!

you'll be wasting your money if you don't eat it rare or medium rare, no problem from me if you overcook it, you just won't get the same delicious flavours

so it's pretty easy: no real difference if you season it (salt, pepper, maybe another herb or 2 of your choice) before or after cooking, so up to you

same goes for oil, either in the pan or rub it into the meat, no real difference

barbecue might be best but not on in October so we're talking decent heavy skillet/ frypan, as hot as you can get it

then blast your steak not even a minute on side 1, remove the steak for a minute to let it heat up a bit again, blast the other side for its minute - should look caramelised/ sweetly burnt

with tongs, now hold the other edges to sear a bit

for me, that's it - just leave to cool & settle for 10 mins minimum, better 20

but if you want, you can leave it to warm through a bit more, either in a low oven or just in the same hot skillet with a lid on (no more heat to be applied) - just a few minutes, though

season if you haven't done so already, eat with your 5 a day & some chips

other preferred methods welcome

luvsadealdealdeal5 h, 12 m ago

how to cook it? simples!you'll be wasting your money if you don't eat it …how to cook it? simples!you'll be wasting your money if you don't eat it rare or medium rare, no problem from me if you overcook it, you just won't get the same delicious flavoursso it's pretty easy: no real difference if you season it (salt, pepper, maybe another herb or 2 of your choice) before or after cooking, so up to yousame goes for oil, either in the pan or rub it into the meat, no real differencebarbecue might be best but not on in October so we're talking decent heavy skillet/ frypan, as hot as you can get itthen blast your steak not even a minute on side 1, remove the steak for a minute to let it heat up a bit again, blast the other side for its minute - should look caramelised/ sweetly burntwith tongs, now hold the other edges to sear a bitfor me, that's it - just leave to cool & settle for 10 mins minimum, better 20but if you want, you can leave it to warm through a bit more, either in a low oven or just in the same hot skillet with a lid on (no more heat to be applied) - just a few minutes, thoughseason if you haven't done so already, eat with your 5 a day & some chipsother preferred methods welcome


You must like cold food.

luvsadealdealdeal14 h, 11 m ago

how to cook it? simples!you'll be wasting your money if you don't eat it …how to cook it? simples!you'll be wasting your money if you don't eat it rare or medium rare, no problem from me if you overcook it, you just won't get the same delicious flavoursso it's pretty easy: no real difference if you season it (salt, pepper, maybe another herb or 2 of your choice) before or after cooking, so up to yousame goes for oil, either in the pan or rub it into the meat, no real differencebarbecue might be best but not on in October so we're talking decent heavy skillet/ frypan, as hot as you can get itthen blast your steak not even a minute on side 1, remove the steak for a minute to let it heat up a bit again, blast the other side for its minute - should look caramelised/ sweetly burntwith tongs, now hold the other edges to sear a bitfor me, that's it - just leave to cool & settle for 10 mins minimum, better 20but if you want, you can leave it to warm through a bit more, either in a low oven or just in the same hot skillet with a lid on (no more heat to be applied) - just a few minutes, thoughseason if you haven't done so already, eat with your 5 a day & some chipsother preferred methods welcome

Nobody asked

cjdean198323rd Oct

For me it has to be T Bone. The only place you might find it is local …For me it has to be T Bone. The only place you might find it is local butchers and they will charge around £18 a kilo which includes the bone of course but I have had some of the most delicious steak's I have ever had this way. Dexter, Angus, or White Park are my favourites but the prices vary for the rarer breeds. For the price though this is worth a punt. Heat from me


Marks and spencer do a lovely t-bone

futura23rd Oct

Isn't part of the t-bone the rib eye which means in effect when you eat a …Isn't part of the t-bone the rib eye which means in effect when you eat a t bone you're eating a rib eye anyway?

The tbone is half sirloin and half fillet. Supermarkets will only ever sell fillet individually so you'll never see tbone on their shelves.

traceym1 h, 15 m ago

Marks and spencer do a lovely t-bone

Interesting I'll keep an eye out. Any idea of cost per kilo?

luvsadealdealdeal23rd Oct

how to cook it? simples!you'll be wasting your money if you don't eat it …how to cook it? simples!you'll be wasting your money if you don't eat it rare or medium rare, no problem from me if you overcook it, you just won't get the same delicious flavoursso it's pretty easy: no real difference if you season it (salt, pepper, maybe another herb or 2 of your choice) before or after cooking, so up to yousame goes for oil, either in the pan or rub it into the meat, no real differencebarbecue might be best but not on in October so we're talking decent heavy skillet/ frypan, as hot as you can get itthen blast your steak not even a minute on side 1, remove the steak for a minute to let it heat up a bit again, blast the other side for its minute - should look caramelised/ sweetly burntwith tongs, now hold the other edges to sear a bitfor me, that's it - just leave to cool & settle for 10 mins minimum, better 20but if you want, you can leave it to warm through a bit more, either in a low oven or just in the same hot skillet with a lid on (no more heat to be applied) - just a few minutes, thoughseason if you haven't done so already, eat with your 5 a day & some chipsother preferred methods welcome


if i ate ate my steak like that I would be sick for a week...10mins..🤢..some of us like cooked food..no wonder there is so much food poisoning in this country..I mean you have adverts on washing your hands..🤣🤣..and taught how to cook a turkey at Christmas..😭😭😭...glad my child of 9yrs in full competent in the art of cooking and cleansing of food and hands

rochester19 m ago

if i ate ate my steak like that I would be sick for a …if i ate ate my steak like that I would be sick for a week...10mins..🤢..some of us like cooked food..no wonder there is so much food poisoning in this country..I mean you have adverts on washing your hands..🤣🤣..and taught how to cook a turkey at Christmas..😭😭😭...glad my child of 9yrs in full competent in the art of cooking and cleansing of food and hands



you can eat beef raw, no problem

the meats you can't eat raw are poultry & pork

beef & lamb are fine

not that I'm saying raw, I'm saying rare with a seared edge

Banned

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..... Yummy Yummy Animals!

luvsadealdealdeal17 h, 51 m ago

you can eat beef raw, no problemthe meats you can't eat raw are poultry & …you can eat beef raw, no problemthe meats you can't eat raw are poultry & porkbeef & lamb are finenot that I'm saying raw, I'm saying rare with a seared edge


correct, bacteria only lives on the outside surfaces of a beef steak so as long as you kill the surface bacteria, in theory there is no major risk

(there is always a small risk)

ground beef on the other hand is a bit riskier because the bacteria can be distributed throughout the mixture

pork and chicken can have harmful parasites and more harmful bacteria which is why it (generally) has to be fully cooked
Edited by: "adamspencer95" 25th Oct

I had a couple of these when they were last on offer. Unfortunately both had big lines of gristle which were hidden by the label. Might have been unlucky, but it did seem like they might have been hiding them. Not a huge problem but took the edge of the enjoyment a bit. Heat for the price, though.

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luvsadealdealdeal23rd Oct

how to cook it? barbecue might be best but not on in October


speak for youself. I've barbecued 3 times in the last week.

Always slow smoke my steak on the barbecue no matter the time of year, an hour or so smoking then a quick sear makes an amazing steak, never tried cote de boeuf though might try it.

This thread has made me hungry.
I'm going to be odd one out and say fillet is my favourite, ocado/Waitrose do a nice one.

Nowt wrong with BBQing it in October, I won't go back to frying it, 5 mins each side on the barbie and it tastes amazing...

I must agree rump pretty dire- sirloin taste brill - fillet melt in your mouth but taste less -i must admit chateaubriand is brill if cooked properly I know it's fillet but as a roll slowly cooked with extras melts in the mouth

Yep, I BBQ all year round as well.
I had a recent deal for the SV800 Sous Vide 'wand'.
I've Sous Vide Irish fillet steak (approx £4.50 X2Tesco Two pack) three or four times now at 135 degrees for two hours then finished on Weber Chimney Starter or high temp griddle
Served with deep fried Tesco value frozen chips (my favouite) mixed salad, finely sliced red onion balsamic vinegar and Extra virgin olive oil dressing and Grey Poupon Dijon mustard.
Malden salt and freshly ground pepper.
Perfection, even if I say so myself!
Edited by: "deany76" 25th Oct

cjdean198324th Oct

The tbone is half sirloin and half fillet. Supermarkets will only ever …The tbone is half sirloin and half fillet. Supermarkets will only ever sell fillet individually so you'll never see tbone on their shelves.

Morrisons also sell Tbone

deany761 h, 42 m ago

Yep, I BBQ all year round as well.I had a recent deal for the SV800 Sous …Yep, I BBQ all year round as well.I had a recent deal for the SV800 Sous Vide 'wand'.I've Sous Vide Irish fillet steak (approx £4.50 X2Tesco Two pack) three or four times now at 135 degrees for two hours then finished on Weber Chimney Starter or high temp griddleServed with deep fried Tesco value frozen chips (my favouite) mixed salad, finely sliced red onion balsamic vinegar and Extra virgin olive oil dressing and Grey Poupon Dijon mustard. Malden salt and freshly ground pepper.Perfection, even if I say so myself!


No disrespect intended. Sounds wonderful. But why not make your own chips?

Meat is seriously overrated. Consumed this rubbish for 25+ years because...protein...and all that tripe... You really want to look at the farming process of meat and dairy before consuming it. It's out right abismal. Watch 'land of hope and glory' on YouTube. You'll see why.... It's terrifying and has put me off ever consuming any sort of Animal. I realise I'll get some backlash but honestly I was blinded to think my appetite is more important than some dead animal meat I was consuming.

cjdean198324th Oct

The tbone is half sirloin and half fillet. Supermarkets will only ever …The tbone is half sirloin and half fillet. Supermarkets will only ever sell fillet individually so you'll never see tbone on their shelves.

Actually you can buy t bone in supermarkets, i have from asda and morrisons before

luvsadealdealdeal23rd Oct

...other preferred methods welcome


Sous Vide - best way I’ve ever cooked steak!

Banned

dmannn8 m ago

Meat is seriously overrated. Consumed this rubbish for 25+ years …Meat is seriously overrated. Consumed this rubbish for 25+ years because...protein...and all that tripe... You really want to look at the farming process of meat and dairy before consuming it. It's out right abismal. Watch 'land of hope and glory' on YouTube. You'll see why.... It's terrifying and has put me off ever consuming any sort of Animal. I realise I'll get some backlash but honestly I was blinded to think my appetite is more important than some dead animal meat I was consuming.



My wife never complains!!

.... but I haven't finished eating her yet

dmannn10 m ago

Meat is seriously overrated. Consumed this rubbish for 25+ years …Meat is seriously overrated. Consumed this rubbish for 25+ years because...protein...and all that tripe... You really want to look at the farming process of meat and dairy before consuming it. It's out right abismal. Watch 'land of hope and glory' on YouTube. You'll see why.... It's terrifying and has put me off ever consuming any sort of Animal. I realise I'll get some backlash but honestly I was blinded to think my appetite is more important than some dead animal meat I was consuming.


I've never seen a healthy veggie.

These steaks should be very large around 900g as normaly they are for 2 or more people. Will be disappointed if they are on the small side! Will pop into Lidl tomorrow to have a look.

duckrabbi47 m ago

No disrespect intended. Sounds wonderful. But why not make your own chips?


Hi
I guess its convenience. I've got the Weber basket accessory
for the Weber Rotisserie on my radar, so hopefully will try homemade chips soon.
Cheers!
Edited by: "deany76" 25th Oct

RustySpoons28 m ago

I've never seen a healthy veggie.

You'll been living under a rock then because I've not seen a health meat eater. Highest cholesterol is found in meat eaters. Plants contain zero cholesterol. Period. Google Nutritionfacts. Might change your mind 😊
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