Côte 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 côte de boeuf for approximately 7-8 minutes each side.
Don’t be afraid to touch your steaks – your fingers and eyes are the best tools to judge cooking times (See Top tips), although a good meat thermometer such as a Meater is a great tool also. An internal temperature of 53-55ºC is ideal.
The best way to bbq côte de boeuf
- 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.
- Allow your meat to come to room temperature.
- 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.
- 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.
- 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 achieve, turn the steak over and repeat. Now move 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.
- Cook for approximately 14-16 minutes in total, to an internal temperature of 53-55ºC. This will give a medium-rare steak.
- 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.
- In order 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.