Original American cote de boeuf recipe

Whilst the steaks are resting make the sauce. Quickly fry the shallots in the butter at a high heat. Add the peppercorns, Bull's-Eye Original BBQ sauce and cream. Let the mix bubble slightly until thickened. Taste as you go and let it thicken to your favourite consistency.

Allow your cote de boeuf steaks to sit out of the fridge until they reach room temperature. Cold meat straight onto the grill is a definite no.

Use some kitchen paper to remove excess moisture from the surfaces of the steaks to ensure they're completely dry.

Season well with salt and pepper.

When you're ready to start cooking your cote de boeuf steaks, brush the grill with a little oil. Lay the steaks down on the end nearest to you, keeping enough distance between them.

As a guide, cook for about three minutes each side on a closed grill, but your cote de boeuf cooking time is up to you.

When you've got it how you want it, remove from the grill and wrap in baking paper for 5-10 minutes. Resting time means maximum juiciness.

Whilst the steaks are resting make the sauce. Quickly fry the shallots in the butter at a high heat. Add the peppercorns, Bull's-Eye Original BBQ sauce and cream. Let the mix bubble slightly until thickened. Taste as you go and let it thicken to your favourite consistency.