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Thursday, September 5, 2013

Grilled Cote de Boeuf


My absolute favorite beef cut is Bone-In Rib-Eye steak. When grilled quickly, the meat is tender and just melts in the mouth. Just the thought waters my mouth already! In the meat package my brother-in-law prepared for me, there was a single Bone-In Rib-Eye steak just calling out for me to grill and enjoy. But something inside me told me to keep it until the perfect moment. But here we are now, with summer also coming to an end, and I knew I couldn't keep it any longer. Especially when a quick look at the weather station informed me that the rain and cold was coming up by the end of the week. I had to face reality - the barbecue grill was gonna be inactive for the next 8 months and it was now or never for my Grilled Cote de Boeuf.



It's a beautiful piece! With more meat than fats, although the fats helps keep the meat moist during the grilling process.



Season the beef generously with rock salt. Set aside for 15-20 minutes.



Scrape off the salt with a knife. Next, rub the meat on both sides with olive oil, black pepper, and herbes de provence.



Prepare the barbecue on high heat.
Grill for 5 minutes on both side (we enjoy our meat medium-rare).



Transfer the steak on a plate and cover with an aluminum foil. Let the meat rest for 10-15 minutes.



Uncover. Take in the delicious smell. Oh yes, this is definitely a favorite!



This piece weighed about 500 grams, so this was good for 2 persons.
Slice in strips. Enjoy!!! :)



Dinner is served: Grilled Cote de Boeuf, Fondue de Poireaux, and Baked Potato

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