Recipe

Dry-aged Côte de Boeuf

Dry-aged côte de boeuf is a substantial cut of meat for the barbecue. Brown it well, let it cook through gently, and only carve it once it has rested.

Number of people:

4 people

Duration:

20 minutes

BBQ set-up:

Direct & Indirect

BBQ temperature:

120 & 220 °C

Core temperature:

42 °C

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Preparation

  1. Take the côte de boeuf out of the fridge well in advance. Pat it dry and leave it to come to room temperature. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Light the barbecue with the XCelsius BBQ lighter and create a direct and indirect zone. Time to get the barbecue going. Give it a bit of time to stabilise before you carry on.

  3. First, sear the meat briefly over a high heat on both sides to create a firm crust. Keep an eye on it and only turn it when necessary, so that it browns nicely.

  4. Move the côte de boeuf to the indirect heat zone and continue cooking gently until it reaches the desired core temperature. Keep a close eye on the cooking process and continue to follow the recipe carefully.

  5. Remove the meat from the barbecue and leave it to rest for 10 minutes. Use the XCelsius BBQ gloves when moving the grill or the meat. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  6. Cut the meat off the bone and then slice it. Season with salt and pepper. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.