• Course

    Main course

  • Category

    Meat

  • Cooking technique

    Grilling,
    Indirect cooking

  • Level

    Easy


  • Amount

    4 persons

The perfect côte de boeuf

Côte de boeuf is a beautiful beef rib steak on the bone. The côte de boeuf that we prefer to use has been dry aged. The meat loses up to 20% of its moisture during the ripening process and as a result, it will also have a more intense flavour and be extremely tender. When cooking, we must take into account that the meat has lost a great deal of moisture and, as a lot of moisture will also evaporate during the grilling process, we must ensure that this beautiful piece of meat does not dry out or overcook. This is why we’ve chosen to use the ‘reverse grilling’ method on the Big Green Egg. By using this technique, much more moisture remains in the meat than when grilling it in the usual manner. The result is incredibly juicy!

INGREDIENTS

For the côte de boeuf

  • 1 (Irish) côte de boeuf of 1 kg
  • coarse sea salt

PREPARATION

  1. Heat the Big Green Egg, with the convEGGtor and the Stainless Steel Grid, to 120°C. Cut off an edge of fat from the côte de boeuf, carefully make crosshatch cuts and rub with coarse sea salt. Place the piece of fat on the grid of the EGG for 1 to 2 minutes so that the fat melts somewhat.
  2. Rub the fat over the grid, place the côte de boeuf on the grid and place the piece of fat on the meat. Close the cover of the EGG and let the meat cook slowly for 30 minutes. Remove the fat from the meat, turn the meat over and place the fat back on top. Placing the fat on the meat makes the meat even more flavourful. Close the cover and let the meat cook further until a core temperature of 42°C has been reached. Check this with the Instant Read Digital Thermometer.
  3. Remove the meat from the EGG, cover with aluminium foil and remove the stainless steel grid from the convEGGtor with The Pit Mitt BBQ Glove. Place the Cast Iron Grid in the EGG, close the cover and heat up the EGG to a temperature of 250°C.
  4. Grill the côte de boeuf for about two minutes on both sides. Remove the meat from the grid, sprinkle with coarse sea salt and let rest 10 minutes.
  5. Cut the meat into nice slices and serve, for example, with onion purée from roasted white onion seasoned with sushi vinegar, grilled onion, grilled asparagus and roasted cherry tomatoes. Taste a slice of meat with the onion purée and listen to the angels begin to sing!

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