• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Prep time

    20 minutes

  • Cook time

    45 minutes

  • Total

    65 minutes

  • 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!


For the côte de boeuf

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


  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. 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 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!

Related accessories

Related recipes

Inspiration Today

If you would like to receive your dose of inspiration by e-mail, then register for our monthly newsletter Inspiration Today and add some more flavour to your inbox. That’s all you have to do to receive the most delicious recipes, inspiring seasonal menus, practical tips and much, much more!

Sign up



Subscribe to the Big Green Egg newsletter and receive an e-book with the 11 tastiest big Green Egg recipes straight away!