Côte de Boeuf with cowboy butter
A beautiful côte de boeuf requires attention and fire control. Sear first for a firm crust, then gently cook until perfectly pink. The warm cowboy butter with shallot, garlic, mustard and fresh herbs, melts over the meat and enhances the full flavor without overpowering it. Served with grilled little gem, zucchini and fresh potato salad creates a dish that is all about quality, simplicity and sitting at the table together.
View recipeFOR 4 PERSONS
Time: 45 min
Difficulty: medium
Ingredients
Meat & base
- 1 kg côte de boeuf
- ½ tsp NR82 Dalmation rub
- 2 tbsp NR85 Spicy Cajun
Cowboy butter
- 500 g butter
- 2 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp coarse mustard
- 2 tbsp. chopped chives, flat parsley and oregano
- Juice of ½ lemon
Side dishes
- 400 g potato salad
- 2 mini vine tomatoes
- ½ zucchini
- 4 little gem
1. Preparation
Remove the côte de boeuf from the refrigerator at least 30 minutes before preparation. Pat dry and season all around with the NR85 Spicy Cajun.
2. Grilling
Grill the meat over direct heat until a nice, dark crust forms. Then place it in the indirect zone and cook gently to a core temperature of 55°C for rosé. Then let rest for 10 minutes under loose aluminum foil.
3. Cowboy butter
Put a pan on the barbecue. Add the creamed butter, shallot, garlic, mustard, herbs and lemon juice. Let melt slowly so the flavors soak well into the butter. Do not let it boil.
4. Vegetables
Grill the zucchini and little gem briefly until slightly caramelized but still fresh in texture. The tomatoes may join the grill briefly.
5. Serve
Slice the côte de boeuf and divide among four plates. Spoon generous cowboy butter over the hot meat and sprinkle lightly with the NR82 Dalmation rub. Serve with potato salad and the grilled vegetables.
