How-To Guides

How to BBQ Cote de Boeuf

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Cote de Boeuf BBQ Cooking Time

How to BBQ Cote de Boeuf: This beautiful bone-in ribeye steak delivers incredible depth of flavour and immense satisfaction when cooked to perfection over charcoal or wood smoke. For a medium-rare finish (just as we like it), grill your cote de boeuf for approximately 5–7 minutes per side, ensuring a rich, caramelised crust.

Don’t be afraid to touch and inspect your steak – your fingers and eyes are the best tools for gauging doneness. A good-quality meat thermometer, such as a Meater, is also invaluable for precision (see Top Tips below). Aim for an internal temperature of 53–55°C for the perfect medium-rare steak.

For a detailed step-by-step guide, check out our How to Cook Cote de Boeuf and How to BBQ Right articles to ensure you achieve the best possible results on the barbecue.

How to Cook Cote de Boeuf on the BBQ

  1. Remove the cote de boeuf from the fridge, take it out of the packaging, and pat it dry with a paper towel. Removing surface moisture helps achieve a better sear.
  2. Allow the steak to come to room temperature before cooking.
  3. Rub oil over both sides of the steak and season generously with salt and pepper. For extra flavour, bruise some thyme or rosemary and infuse it into the oil before applying it to the steak.
  4. Ensure the BBQ is extremely hot before cooking – this is crucial for achieving a rich, dark crust while keeping the meat juicy and tender inside. If cooking over charcoal, wait until the coals have burned down to grey-white ash, as this provides a steady, even heat.
  5. Place the steak on the BBQ and allow the heat and smoke to work their magic. Cook for 2–3 minutes per side until a deep, caramelised crust forms. If the fat causes flare-ups, momentarily move the steak off the grill until the flames subside.
  6. Once a rich, golden-brown crust has formed on both sides, move the steak to a cooler area of the BBQ and flip it every minute to ensure even cooking and colour. If your BBQ has a lid, closing it between turns will enhance the smoky depth of flavour – though note this may reduce cooking time slightly.
  7. Cook for approximately 10–14 minutes in total, depending on the heat of your BBQ and the thickness of the steak. Aim for an internal temperature of 53–54°C for medium-rare.
  8. Once cooked to your liking, remove the steak from the BBQ and rest it in a warm place for at least 8 minutes. If your BBQ has a resting shelf, this is the perfect spot. If using the shelf, reduce the grilling time slightly, as it will continue cooking while resting. Keep flipping the steak occasionally to ensure even juice distribution.

Enjoy your perfectly barbecued cote de boeuf!

Top Tips for BBQing Cote de Boeuf

  • Use the Finger Test for Doneness – To check if your steak is medium-rare without a thermometer, try the finger test. Gently press the tip of your middle finger to the tip of your thumb. Now, feel the palm of your hand just below your thumb – this is how medium-rare should feel. It should have a tender, soft texture with slight resistance, similar to pressing your cheek.

  • Enhance Flavour with Charcoal or Wood – Cooking cote de boeuf over charcoal or a wood-fired grill imparts a deeper, more complex flavour. Opt for fruit and nut woods such as hickory, pecan, or cherry to introduce a subtle, aromatic smokiness that complements the beef beautifully.

  • Monitor Heat & Avoid Flare-Ups – Keep an eye on your BBQ’s heat levels. If the fat causes flare-ups, move the steak to a cooler area briefly before continuing to grill.

  • Rest Before Serving – Always rest your steak after cooking to allow the juices to redistribute, ensuring a juicy, tender bite.

Order meat online

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 three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

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Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
Ask yourself this. When did you last have a really good pork chop? This is why we keep coming back to it. Native, rare breed pork. Dry aged on the bone. Proper depth of flavour. Nothing like the pale, wet stuff you see elsewhere. These are our Pork Chops with Rosemary and Anchovy Butter. Two thick, rindless chops. Two discs of handmade compound butter. Anchovy, rosemary, lemon zest, a little shallot. Old friends. It works.
@swaledalebutchers
@swaledalebutchers
•
Follow
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Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
@swaledalebutchers
@swaledalebutchers
•
Follow
Burns Night, 25 January. Two pastry wrapped tributes to Robert Burns. Made with chef Josh Whitehead of @finer_pleasures. A haggis sausage roll with coarse cut native breed pork. A hot water crust pie of mutton and lamb haggis, oats, onions and spice. Food for a cold night.
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Winter. It felt strange being in Yorkshire, watching the news from the south where snow lay thick and sudden, while here January had arrived quietly, cold and wet, but not yet truly winter as we know it. Up here the season has always moved at a slower pace, and there is something steadying in remembering that. The idea that we should charge straight on after Christmas is a modern one, and it sits awkwardly with bodies and minds that are still tuned to pause, to take stock, to look back at the year just gone. Out on the farms, there is no rush but plenty to do. Some are already lambing, others preparing for it, working with the land rather than against it as the days begin, almost imperceptibly, to lengthen. The fields are still subdued, but there are signs, if you look closely, that life is beginning to stir again. And so, it feels right, now and then, to slow everything down and simply notice Yorkshire in January, not as something to be endured, but as a quiet and beautiful part of the year in its own right.
Winter. It felt strange being in Yorkshire, watching the news from the south where snow lay thick and sudden, while here January had arrived quietly, cold and wet, but not yet truly winter as we know it. Up here the season has always moved at a slower pace, and there is something steadying in remembering that. The idea that we should charge straight on after Christmas is a modern one, and it sits awkwardly with bodies and minds that are still tuned to pause, to take stock, to look back at the year just gone. Out on the farms, there is no rush but plenty to do. Some are already lambing, others preparing for it, working with the land rather than against it as the days begin, almost imperceptibly, to lengthen. The fields are still subdued, but there are signs, if you look closely, that life is beginning to stir again. And so, it feels right, now and then, to slow everything down and simply notice Yorkshire in January, not as something to be endured, but as a quiet and beautiful part of the year in its own right.
@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
@swaledalebutchers
•
Follow
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