Drinks pairing

Offer the powerful and peppery Hardy’s Crest Cabernet Shiraz
Merlot with this punchy dish or a tasty beer

Côte de Boeuf

Food Main Courses American Gluten-free

This sharing steak looks stunning. Get a photo of it on your social media and watch the orders come in…

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5 Servings

Ingredients

800g côte de boeuf

Oil, for brushing

Cracked black pepper

Sea salt crystals

For the sauce:

Chopped shallots

Butter

Green peppercorns

3 tbsp Bull’s-Eye Original BBQ sauce

150ml double cream

Method

Get the BBQ smoking hot at +220C.
Allow the steaks to come to room temperature.
Ensure the surface of the steaks is dry. If not, use a little kitchen paper to remove excess moisture.
Season well with salt and pepper.
When you’re ready for cooking, brush the BBQ bars with a little oil and lay the steak on.
Cook for 3 mins on each side on a closed grill.
When you have reached your preferred degree of cooking, remove from the grill and wrap in baking paper for 5-10 mins.
While the steaks are resting, make the sauce. Sauté the shallots in butter, add peppercorns, Original BBQ sauce and cream and simmer until thickened.

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