Côte de Boeuf

Overview

Bertha does big bold cuts with no problem, having a party? Why not cook up a Cote De Beouf?

• Cook time: 10 Minutes
• Skill level: Beginner
• Serves: 3-4

This method produces a well-seared exterior with an evenly cooked interior, maximising the capabilities of the Bertha charcoal oven.

Preparation

1. Remove the côte de boeuf from the refrigerator at least 1 hour before cooking to allow it to reach room temperature.
2. Preheat the Bertha oven to a grill temperature of approximately 350–400°C.
3. Pat the meat dry with kitchen paper. Lightly coat with olive oil and season generously with sea salt and freshly ground black pepper.

Cooking Method

1. Searing
   • Place the côte de boeuf on the hottest section of the grill.
   • Sear for 4–5 minutes on each side to develop a deep, even crust.
   • Sear the fat cap and edges for an additional 1–2 minutes.
2. Finishing
   • Move the steak to a slightly cooler area of the oven or raise the grill rack to reduce the intensity of the heat.
   • Continue cooking until the desired internal temperature is reached, turning every 2–3 minutes for even cooking.

Internal Temperature Guide

• Rare: 48–50°C
• Medium rare: 52–54°C
• Medium: 58–60°C
• Medium well: 63–65°C

3. Basting (Optional)
   • During the final minutes of cooking, place the butter, crushed garlic, and herbs on top of the steak.
   • Allow the butter to melt and baste the meat as it finishes cooking.

Resting

1. Remove the côte de boeuf from the oven when it is approximately 2–3°C below the target temperature to allow for carryover cooking.
2. Rest on a rack or warm tray for 10–15 minutes, loosely covered with foil.

Carving and Serving

1. Remove the meat from the bone.
2. Slice against the grain into 1 cm thick slices.
3. Season lightly with additional sea salt if required and serve immediately.

Notes

• Using high-quality lumpwood charcoal will provide a clean, consistent heat and subtle smoky flavour.
• For additional smokiness, a small amount of soaked oak or apple wood chips may be added to the charcoal.
• The bone can be returned briefly to the grill and served alongside for presentation.