How-To Guides

How to bbq a cote de boeuf

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Cote de boeuf bbq cooking time

This beautiful cut of beef rib delivers incredible, rich flavours and immense satisfaction when cooked to perfection on the barbecue. For a medium rare finish (just as we like it), bbq your cote de boeuf for approximately 5-7 minutes each side.

Don’t be afraid to touch your steaks – your fingers and eyes are the best tools to judge cooking times, although a good meat thermometer such as a Meater is a great tool also (See Top tips). An internal temperature of 54-54 is ideal.

How to cook cote de boeuf on the bbq

  1. Remove the steak from the fridge, remove from the packaging and pat dry with a paper towel. This removes surface moisture and will help you achieve a good sear.
  2. Allow your meat to come to room temperature.
  3. Rub oil over both sides of the steak and season with salt and pepper. Some thyme or rosemary bruised and infused into the oil prior to rubbing onto the steak would be a great addition if desired.
  4. Ensure the bbq is piping hot before you start cooking. This is extremely important to achieve a lovely dark crust on the outside while ensuring the meat is deliciously juicy inside. If cooking over charcoal, the ideal timing is when the charcoal has burned down to grey-white — this will provide an ideal even heat.
  5. Place your steak on the bbq and let the heat and smoke work their magic. Allow to cook for 2-3 minutes until a good, dark colour has been achieved, turn the steak over and repeat. If the fat from the steak causes the bbq to flame excessively, then momentarily remove the steak from the grill, so the flames die down.
  6. Once a good dark crust has formed on both sides, move the steak to a slightly cooler area of the bbq and flip every minute or so, ensuring a rich, even colour. If your BBQ has a lid, this can be closed between turns, helping to impart depth of flavour from the smoke, although note this can reduce the cooking time marginally.
  7. Cook for approximately 10-14 minutes in total (much will depend on the heat of your bbq and the thickness of your steak), to an internal temperature of 53-54. This will give a medium-rare steak.
  8. Once the meat is cooked to your liking, remove the steak from the bbq and leave to rest in a warm place for a minimum of 8 minutes. If your bbq has a resting shelf above the grill then this is the perfect place to rest the meat. If you do this, cook the steak on the grill for a little less time, as the resting shelf will still be quite a warm spot. Keep flipping the steak to allow for an even resting.

Top tips

  • To gauge how done your meat is while cooking, you can carry out a quick and reliable finger test to ensure it is medium-rare. Gently press the tip of your middle finger to the tip of your thumb. Feel the palm of your hand just below your thumb – this is medium-rare. It should feel like your cheek: tender and soft but still fleshy.
  • The additional flavour and charring delivered by charcoal or wood-fired grills make them perfect for cooking this prime cut of steak on the bbq. Try fruit and nut woods such as hickory and pecan to bring an authentic smokiness to your meat.

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Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas and their 2 children, Fynn and Bea, on a remote grouse moor in West Yorkshire.