Reverse sear Côte de boeuf with fresh herbs
You often grill a steak directly on the cast iron grid, but thicker steaks – from about 3 centimetres – are better when cooked indirectly before grilling. This is the reverse sear method, a cooking technique for the Big Green Egg in which you first cook the ingredient at a lower temperature on the stainless steel grid using the convEGGtor, and then grill it at a higher temperature on the cast iron grid in your kamado. This method cooks your steak to perfection. It may sound complicated, but it is actually very simple. In this recipe for a côte de boeuf, we explain step-by-step how the reverse sear technique works. Resulting in a delicious steak!
CÔTE DE BOEUF
- 1 côte de boeuf
- 3 sprigs of thyme
- 2 sprigs of rosemary
- 1 tbsp olive oil
- pepper, to taste
- sea salt, to taste
- sunflower oil, for greasing
PREPARATION IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat it to a temperature of 160°C.
- Place the côte de boeuf on your work surface. Strip the leaves from the thyme sprigs and the rosemary needles and chop finely. Rub the côte de boeuf on both sides with the olive oil and sprinkle with sea salt and pepper to taste and with the thyme and rosemary.
- Place the convEGGtor and the Stainless Steel Grid, if necessary use the convEGGtor Basket; the temperature of the EGG will drop to approximately 120°C, maintain this temperature.
- Place the côte de boeuf on the grid and insert the pin of the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the temperature of the core thermometer to 47 °C.
- Remove the côte de boeuf from the EGG once the set core temperature has been reached. Cover loosely with aluminium foil. Remove the grid and the convEGGtor and place the Cast Iron Grid in the EGG. Close the lid of the EGG and bring the temperature of the EGG to 220 °C.
- Grease the hot grid with sunflower oil using a wad of kitchen paper. Place the côte de boeuf on the grid and close the lid of the EGG. Grill the côte de boeuf for about 2 minutes.
- Turn the côte de boeuf a quarter turn and grill for another 2 minutes to create a nice grill pattern. Turn the côte de boeuf over and grill for another 2 x 2 minutes, until the meat has reached a core temperature of 52-55°C. The easiest way to check the core temperature is with the Instant Read Thermometer, which indicates the number of degrees within a few seconds.
- Remove the côte de boeuf from the Big Green Egg. Cover the meat loosely with aluminium foil and let rest for 10 minutes before carving.
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