Côte de bœuf,
Excellent!Instructions
Obtain a high-quality cut of meat from a local butcher. In Seattle, I recommend Rain Shadow Meats.Marinate the steak in all ingredients for a minimum of 30 minutes. Preheat the grill to the highest temperature it allows.
Remove the steak from the marinade and pat dry. Season with sea salt and black pepper on the exterior. Cook on the grill on either side until the exterior reaches the expected colour (3–6 min?). Finish in the oven, if needed.
Ingredients
- 03 inch cut of Côte de bœuf
- Olive oil
- Sea salt
- Black Pepper
Notes
This recipe is written from memory after years of watching it be made. Need to refine the recipe with some practice.
