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
BRUSHING OIL
CRACKED BLACK PEPPER
SEA SALT CRYSTALS
GREEN PEPPERCORNS
CHOPPED SHALLOT
BUTTER
3TBSP. BULL'S-EYE ORIGINAL BBQ SAUCE
150ML DOUBLE CREAM
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.