From French this translates to side of beef, which is exactly the same as a bone in ribeye steak and it is cut from the rib primal of the animal. Normally, for a prime rib or rib roast, a two or three rib joint would feed a crowd, but the côte de boeuf is cooked with a small piece of bone. If the piece of bone is removed, the steak is known as an entrecôte, meaning the meat btween ribs. Typically, a bone in ribeye steak weighs around a kilogramme or about 2 pounds and is said to feed 3 to 4. But, I like to serve this as a generous meal for 2 hungry people and there are a few slices left for a delicious sandwich too. And, if you are wondering where a tomahawk steak fits in, it's just the same meat. The only difference is that typically a 5 inch length of rib is left attached.