My absolute favorite beef cut is Bone-In Rib-Eye steak or what the French call, Côte de Boeuf. When grilled quickly, the meat is tender and just melts in the mouth. Just the thought waters my mouth already! Usually my brother-in-law provides me with my meat, but this time I had to buy from the butcher. It’s not the same, but it wasn’t bad.
So here we are now, with spring officially starting and sunny days, so I knew it was the perfect moment to grill this baby. . Especially when a quick look at the weather station informed me that the rain and cold was coming up by the end of the week. It was now or never for my Grilled Côte de Boeuf.
So here’s the foolproof recipe that we absolutely love!
Grilled Côte de Boeuf
- 1 Côte de Boeuf
- Rock salt
- Olive oil
- Black pepper
- Herbes de Provence (you can omit this if you don’t like it)
How to make it:
- Season the beef generously with rock salt. Set aside for 15-20 minutes.
- Scrape off the salt with a knife.
- Next, rub the meat on both sides with olive oil, black pepper, and Herbes de Provence.
- Prepare the barbecue on high heat.
- Grill for 5-8 minutes on both side (we enjoy our meat medium-rare).
- Transfer the steak on a plate and cover with an aluminum foil.
- Let the meat rest for 10-15 minutes.
- Uncover. Take in the delicious smell. Oh yes, this is definitely a favorite!