Prep
30-60 MINS
Cook
20 MIN
Ingredients
1
800g cote de boeuf
-
Brushing oil
-
Cracked black pepper
-
Sea salt crystals
-
Green peppercorns
-
Chopped shallot
-
Butter
3 tbsp
Bull's Eye original BBQ sauce
150 ml
Double cream
Instructions
Step 1
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.
Step 2
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.
Step 3
Use some kitchen paper to remove excess moisture from the surfaces of the steaks to ensure they're completely dry.
Step 4
Season well with salt and pepper.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.