Original American cote de boeuf recipe

Instructions

1. 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.

2. 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.

3. Step 3

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

4. Step 4

   Season well with salt and pepper.

5. 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.

6. 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.

7. 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.

8. 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.