Black Label Dry Aged Coté de Boeuf Sharing Steak (750-800gm)

Typical per 100g
Energy: 757 kJ/181 kcal
Fat: 8g, of which Saturates: 3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.13g

Not Applicable

The coté de boeuf is an ideal candidate for a reverse sear on the barbecue

The reverse sear method on a BBQ is a two-step process that’s ideal for cooking thicker cuts of meat like a côte de bœuf, thick steaks, or roasts, enhancing tenderness and flavor. This method involves initially cooking the meat at a low temperature to ensure even internal cooking, and then finishing with a high-temperature sear to create a flavorful crust. Here’s how it works:

1. Low-Temperature Cooking: Start by setting up your BBQ for indirect cooking. This means you’ll have the coals or burners on one side of the BBQ lit, while the meat is placed on the opposite side that’s not directly over the heat source. The goal is to cook the meat slowly and gently, bringing it up to just below your desired final internal temperature. This part of the process can take a significant amount of time, especially for larger cuts, but it ensures that the meat cooks evenly throughout.
2. High-Temperature Sear: Once the meat has reached the target internal temperature (a few degrees below your desired doneness, as it will continue to cook during the searing process), you move it over to the direct heat side of the grill. Crank up the heat if using a gas grill, or ensure the coals are hot for a charcoal grill. This step is relatively quick. You’re aiming to sear the outside of the meat, creating a delicious, caramelized crust. The high heat will also help render any remaining fat, enhancing flavor and texture.
3. Resting the Meat: After searing, it’s important to let the meat rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful when you cut into it.

The reverse sear method is praised for its ability to produce a perfectly cooked interior with a desirable edge-to-edge doneness, complemented by a rich, seared exterior. This technique requires patience and a bit of practice to perfect, especially in managing the BBQ’s temperature, but the results are well worth the effort.