What is a Côte de Boeuf
Côte De Boeuf is a steak cut from the rib primal with the rib bone still attached. It has different names around the world. In the USA it is known as a rib steak. In French cuisine, the same cut also with bone attached is called côte de bœuf, which translates as “beef rib”.
For this cook, I wanted to do it Santa Maria-style, which is a method I have discovered recently and absolutely love cooking this way.
This is a pretty easy cook all-round. Take the meat out of the fridge a couple of hours before you want to cook it. Season on both sides with some sea-salt, freshly cracked black pepper and some garlic salt.
I lit the fire in the Weber Smokey Mountain (WSM), using some kindling and a couple of firelighters. Once the kindling was well lit I placed 4-5 wood chunks on and let them catch. Once lit, I placed the body of the WSM onto the base and added the beef to the lower grill.
The flames from the fire should not engulf your meat. Cook for 15 minutes each side and then move to the top grill and cook to your desired temperature. For this cook I took the meat to 60°C.
Santa Maria-style grilling is really new to me but I absolutely love it. I find it such good fun and love the smell of the real wood chunks burning, the smoke billowing through the smoker and being sat around the warmth it emits. Add to this a lovely piece of meat that has been simply cooked, but absorbed the smoke from the wood makes this style of cooking an experience every time I do it.
I loved this Côte De Boeuf. It tasted so good and will be something that gets repeated!
Côte de Boeuf Santa Maria-style
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
- Serving Size2
For the Côte De Boeuf
- 1 Côte De Boeuf
- 2 Tbsp Sea-Sal
- 2 Tbsp Cracked Black Pepper
- 1 Tsp Garlic Salt
A couple of hours before you want to cook your beef take it out of the fridge. Mix the sea-salt, pepper and garlic salt together and sprinkle over your beef. Optionally, you can rub the beef with olive oil before sprinkling over the rub mix but I didn’t do this. It can help the rub adhere to the meat.
Leave your beef out of the fridge and resting so it can come up towards room temperature.
Get the Weber Smokey Mountain (WSM) lit and when you have your oak chunks going place your beef on the lower grate and place over the base. Cook for 15 minutes and then flip the steak and cook for a further 15 minutes.
Once both sides have had 15 minutes move the steak onto the top grate and cook until you reach your desired temperature. I went for 60°C which took around another 60-70 minutes. I also flipped the steak once after I had moved it to the top grate.
When the beef has hit your desired temperature, remove it from the grill and let it rest for around 10 minutes before slicing. I simply served with Jacket Potatoes with a cheddar filling.