The term "côte de boeuf" refers to a thick cut of beef rib steak, typically taken from the rib section of the cow. This cut is known for its rich flavor and tenderness, making it a popular choice for grilling or roasting. It is often served bone-in, which adds to its presentation and enhances the taste during cooking. Côte de boeuf is commonly associated with French cuisine and is often enjoyed in high-end restaurants. It is usually cooked to medium-rare to preserve its juiciness and is often accompanied by sides like french fries or grilled vegetables.