Côte de bœuf – Original American
By not-recognizedThe best cut of meat, cooked to perfection, served with a pepper sauce with hints of Bull’s-Eye original BBQ sauce. Sometimes the simplest way is the best.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 1 drizzle of oil
- 1 cote de boeuf
- 1 pinch of black pepper
- 1 shallot, chopped
- 1 knob of butter
- 3 tbsp of bull's-eye original bbq sauce
- 150 ml of double cream
Method
9 stepsStep 1
Get the BBQ smoking hot: 220c +
Step 2
Allow the steaks to temper to room temperature
Step 3
Ensure the surface of the steaks are dry, if not use a little kitchen paper to remove excess moisture
Step 4
Season well with salt and pepper.
Step 5
When you're ready for cooking, brush the bars with a little oil and lay the steak on.
Step 6
Cook for 3 minutes each side on a closed grill.
Step 7
When you have reached your preferred degree of cooking, remove from the grill and wrap in baking paper for 5-10 minutes
Step 8
Whilst the steaks are resting make the sauce.
Step 9
Sauté the shallots in the butter, add the Peppercorns, Original BBQ sauce and cream and simmer until thickened.