Better to have a good big steak to share than 4 thin ones, one for each but bad. Cote de boeuf is one of the best meats I can grill. The meat has a lot of flavor and if you grill it according to this instructions, you get it pink/red in the middle but still tender and delicious.
Recipe for cote de boeuf grill
Nothing says luxurious grill dinner like a juicy Cote de boeuf served directly from the flames. This recipe for grilled Cote de boeuf is the ultimate guide to crafting a steak masterpiece that is perfectly pink and infinitely tender inside, with an unmatched depth of flavor.
By combining the slow grilling process with a finishing high-heat sear, it ensures that every bite is a symphony of flavors that your taste buds will thank you for. Whether you share this massive steak with friends or family, this meal will undoubtedly leave a lasting impression.
Follow this recipe closely to achieve a result that not only melts in your mouth but also becomes the topic of conversation long after the dinner is over.
Servings: people
Cote de boeuf grill
Better to have a good big steak to share than 4 thin ones, one for each but bad. Cote de boeuf is one of the best meats I can grill. The meat has a lot of flavor and if you grill it according to this instructions, you get it pink/red in the middle but still tender and delicious.
Equipment
- Wood Pellets
- Frying Pan
- Grill wood pellets. Grill temperature: 105°/250°
Ingredients
- 1300 gram Cote de boeuf steak
- Oil
- Salt and Pepper
- 30 gram butter
- 2 cloves garlic
- 1-2 sprig Fresh rosemary
- Salt when serving
Instructions
Kitchen
- Trim the meat if needed
- Brush with oil
- Sprinkle with salt and pepper
Grill
- Preheat and set the grill to 105°. (This gives the steaks a bit of smoke and a nice red color. If you grill on a gas grill, you can use a smoke tube
- Place the steak and grill it for about 1 hour to a core temperature of 50°
- Take the steak off and turn the grill up to 250°
- Heat a griddle to temperature
- Melt butter, add 2 cloves of garlic and a sprig of rosemary
- Place the steak on, and cook it for 5-7 minutes on each side to a core temperature of 55-58°
- Take the steak off and let it rest for 10 minutes to a core temperature of 60°
Arrange
- Slice the steak into thin slices and sprinkle with salt when serving