The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot.
SERVES 4
- 700g côte de boeuf
- Sea salt and black pepper
- Grapeseed oil or beef dripping, melted
- Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well and smother evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.
- Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously moist on the inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.
- Once the steak is seared on all sides, move to a cooler area of the barbecue and close the lid. Cook for 3–4 mins on one side and then flip and repeat.
- When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10–15 mins.
- Once rested, slice parallel to the bone and serve with delicious salads, grilled vegetables and chimichurri sauce.