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Côte de Boeuf
Drinks pairing
Offer the powerful and peppery Hardy's Crest Cabernet Shiraz Merlot with this punchy dish or a tasty beer

Côte de Boeuf

Food Main Courses American Gluten-free

This sharing steak looks stunning. Get a photo of it on your social media and watch the orders come in…

5 Servings
800g côte de boeuf
Oil, for brushing
Cracked black pepper
Sea salt crystals
For the sauce:
Chopped shallots
Green peppercorns
3 tbsp Bull’s-Eye Original BBQ sauce
150ml double cream
  1. Get the BBQ smoking hot at +220C.
  2. Allow the steaks to come to room temperature.
  3. Ensure the surface of the steaks is dry. If not, use a little kitchen paper to remove excess moisture.
  4. Season well with salt and pepper.
  5. When you’re ready for cooking, brush the BBQ bars with a little oil and lay the steak on.
  6. Cook for 3 mins on each side on a closed grill.
  7. When you have reached your preferred degree of cooking, remove from the grill and wrap in baking paper for 5-10 mins.
  8. While the steaks are resting, make the sauce. Sauté the shallots in butter, add peppercorns, Original BBQ sauce and cream and simmer until thickened.
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