Grilled Cote de Boeuf

Grilled Cote de Boeuf

Cote de Boeuf is a great cut of meat. Here we cook it with some salt and pepper. It is real simple, but with great flavor. If you’d rather cook it indoors, here’s the recipe.

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Servings 2
Cook Time 1 hour 20 minutes
Start the grill 30 minutes

Ingredients

  • 1 Cote de Boeuf (800 grams/28 oz)
  • 1 tsp salt

Instructions

  • Rinse the steak clean under cold water, and pat dry with a paper towel. Apply a dry brine with the salt, at least 2 hours before the cook.
    Raw Cote de Boeuf
  • Get your grill started, prepare it for indirect heat, roughly 115° C / 240° F.
    Hot coals for the Cote de Boeuf
  • Cook the steak until the internal temperature is 50° C / 122° F. Take it off the grill grates let it rest while you get the fire real hot for searing.
  • Now it’s time to sear it. Make sure the meat surface is relatively dry, you get a lot better charring that way. Pat them dry with a paper towel if needed.
    Cote de Boeuf being seared
  • Sear the steak for a few minutes per side. It’s done when the internal temp is 60° C / 140° F. Again, remove it from the grill and let it rest a while before serving. Get a really sharp knife and cut thick slices, it makes for a nice presentation.

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