Côte de boeuf with compound butter

The cook, step by step.

1. 1

   Step 1

   Done

   First of all remove the Côte de Boeuf from the packaging and dry it well with kitchen paper. Then sprinkle both sides of the meat with coarsely ground sea salt and leave it outside the refrigerator. The salt causes the outside of your meat to dry in a little bit and that subsequently creates a nice crust / crust on your meat. In the meantime, let the 100 grams of unsalted butter come to room temperature.

2. 2

   Step 2

   Done

   In the meantime we light the BBQ and prepare it for indirect preparation. We're going for a dome temperature of 120 degrees Celsius. Once the BBQ has reached this temperature, the whiskey chunks may be on the charcoal and the Côte de Boeuf can be on the grid. Then insert the core thermometer into the thickest part of the meat and set it to an internal temperature of 45 degrees Celsius. The lid of the BBQ may then be closed.

   Internal temperature: 45°C
3. 3

   Step 3

   Done

   Now that the meat is nicely smoked on the BBQ we can in the meantime prepare the compound butter. Mix 1 tablespoon of the BBQ-Rub with the unsalted butter and mix well. Then put the butter on a sheet of baking paper and roll it up so that it looks about like in the picture below. Then put the package back in the refrigerator to harden out.

4. 4

   Step 4

   Done

   When the meat has reached its internal temperature of 45 degrees Celsius, it is time to remove it from the BBQ. As you can see, it has already absorbed some smoke and has gotten a nice color. It is now time to convert your BBQ to direct heating above the coals.

   Internal temperature: 45°C
5. 5

   Step 5

   Done

   Grill then the Côte de Boeuf about 2-3 minutes on both sides until the internal temperature of 52 degrees Celsius is reached.

   Internal temperature: 52°C2m
6. 6

   Step 6

   Done

   When the temperature of 52 degrees Celsius is reached, the meat of the BBQ may be placed under a piece of aluminium foil to rest for a period of 10 minutes. These 10 minutes allow all the meat juices that lie on the surface of the meat to be drawn back into the meat. The meat is also slightly pierced during these 10 minutes and that will cause the meat to reach about 54-55 degrees Celsius. You've got the meat medium-served which, in my opinion, is really the perfect cookie for meat like this.

   BBQ temperature: 52°C10m
7. 7

   Step 7

   Done

   Then cut thin slices of the compound butter you made and place it on the Côte de Boeuf. You'll see this one melts wonderfully over your flesh. Now is the time to enjoy! Enjoy your meal!