Sometimes simple is best. This tender cut of cote de boeuf deserves pitmaster-level cooking. Then up the ante by adding Bull’s-Eye Original BBQ Sauce and plenty of cracked black pepper.
1 x 800g cote de boeuf
1 x 800g Brushing oil
1 x 800g Cracked black pepper
1 x 800g Sea salt crystals
For the sauce
1 tsp. mustard powder
1 tsp onion powder
1 tsp smoked paprika powder
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp garlic powder
1 tsp Sunflower oil
But what is cote de boeuf? It’s a thick, juicy slab of meat on the bone – the real deal when it comes to ‘rib of beef’. Cote de boeuf steak is what you bring to the table when you want to go big. No wonder it’s known as the Cowboy Steak.
Get the BBQ smoking hot. We’re talking 220°c +. With meat this good, the quicker the sear the better.
Allow your cote de boeuf steaks to sit out of the fridge until they reach room temperature. Cold meat straight onto the grill is a definite no.
Use some kitchen paper to remove excess moisture from the surfaces of the steaks to ensure they’re completely dry.
Season well with salt and pepper.
When you're ready to start cooking your cote de boeuf steaks, brush the grill with a little oil. Lay the steaks down on the end nearest to you, keeping enough distance between them.
As a guide, cook for about three minutes each side on a closed grill, but your cote de boeuf cooking time is up to you.
When you’ve got it how you want it, remove from the grill and wrap in baking paper for 5-10 minutes. Resting time means maximum juiciness.
This perfect cote de boeuf BBQ sauce is no frills and great taste. With cote de boeuf steaks this good, all you need are some fries and slaw on the site. And a good gang to share it with.