02 Feb 2023
40 Minutes | easy | Serves 2
A cote de boeuf is a large cut of steak from the rib, with the bone still intact. It’s perfect for the reverse sear method, as you can ensure this thick piece of meat is properly cooked, then sear it to finish it off. Slice it and serve it in the centre of the table so that diners can help themselves. It’s the ideal sharing cut.
Ensure your meat is at room temperature before starting to cook.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to low (around 100C) with the lid closed.
Combine all the rub ingredients and mix well.
Rub the steak all over with the coffee and ancho rub.
Place the steak on a rack in a tray, and on the opposite side of the BBQ to the burners, close the lid and cook for 25 minutes, or until an instant read thermometer registers 45C.
Once you hit this temp, remove the steak from the BBQ and turn the heat up to high. Place the steak over direct heat and cook, flipping regularly, until the thermometer registers 54C.
Slice the steak and serve.
A bone in rib eye or ‘cowboy steak’ are both very similar cuts to cote de boeuf. The most important thing is that your steak is 1.5-2 inches thick, otherwise it will be too thin for the reverse sear method.
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