Côte de bœuf – Original American
By not-recognized
Published on 25 April 2022
The
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
18 minsTotal time
5Servings
15 minsPrep time
3 minsCooking time
Ingredients
- 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
Step 1
Get the BBQ smoking hot: 220c +Step 2
Allow the steaks to temper to room temperatureStep 3
Ensure the surface of the steaks are dry, if not use a little kitchen paper to remove excess moistureStep 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 minutesStep 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.