With the start of the Tour de France still in our ears, we will dive into French cuisine this summer. And we start with BIG MEAT: Côte de Boeuf! Go big, or go home.
A beautiful large piece of tender meat. Côte de Boeuf is a fancy name for rib steak from the primeval rib of a beef with the rib bone still attached. It is the front part of the rib eye which promises the most tender and most fat veined muscle meat. It’s buttery soft in your mouth and super flavorful.
So give this rib the attention, love and above all the right time and temperature it demands! And you will enjoy. Really, enjoy this robust yet delicate piece of meat on your barbecue. Perfect for a special Sunday. So take your time, and your family and friends will enjoy it. Especially with this sweet potato and spicy chimichurri recipe. Nice weekend! YOU CAN’T GO WRONG. BE THE MASTER.
- Double Côte de Boeuf with bone
- 1 Lemon
- Full-cream butter
- Fresh parsley
- Fresh oregano
- 1 red onion
- 1 Springonion
- 1 red pepper
- 1 garlic
- Olive oil
- Balsamic vinegar
- Sweet potatoe
- Grated cheese
- Bacon strips
- Not Just BBQ Coffee rub
- Not Just BBQ Chimichurri rub
- Not Just BBQ Smoke Chunks Cherry
- Kamado or #weber barbecue
- Coals, Not Just BBQ Firestarters, etc. for preparing your BBQ
- 1 Bowl to mix the chimichurri
- Cutting board
- Sharp knife
- Boiling pan
- Oven dish
- Tea towel
- Barbecue tongs
Quick recipe steps:
1. Start your BBQ with our firestarters. Let the BBQ rise to 250 degrees Celsius.
2. Boil the sweet potatoes in a pan with water for 15 minutes, peel off the skin, cut in thick slices and place the potatoes in an oven dish.
3. Finely chop the spring onion, red onion, red pepper, parsley, oregano and garlic, grate the lemon zest.
4. Divide the bacon strips, spring onion and grated old cheese over the sweet potato and bake for 30 minutes with the barbecue closed.
5. Meanwhile, mix all the fresh herbs, red onion, red pepper, garlic and lemon zest with the Not Just BBQ chimichurri herbs and a few tablespoons of oil and balsamic vinegar to taste, let all the flavors infuse for an extra spicy bite.
6. Let the côte de boeuf come to room temperature for at least 1 hour. Pat the meat dry with kitchen paper.
7. Sprinkle generously with the Not Just BBQ Coffee rub. Cover all sides well.
8. Grill until golden brown directly on the gril.
9. Reduce the temperature of the bbq to 160 degrees Celsius
10. Add smoking wood between the coals at that time. Our chef used Cherry Woodchunks.
11. Grill the meat indirectly until you have a core temperature between 50-53 degrees C.
12. Let the meat rest enough, watch your cuisson or doneness because the meat will continue to cook a little before you cut it into super-thin slices. Serve with the chimichurri over the meat and the potatoes on the side. Enjoy!