Côte de boeuf on the BBQ — the king of the grill
Deel
Côte de boeuf is the most impressive cut of meat you can grill on the BBQ — a thick, bone-in ribeye, also known as tomahawk when the bone is extra long. With a dry rub and the reverse sear method, you'll always get a perfect medium-rare result.
→ Beef on the BBQ — brisket, beef short ribs & more
What is côte de boeuf?
Côte de boeuf is a bone-in ribeye — at least 600g, often 800g to 1.2 kg. Due to its thickness, direct heat alone is not enough: you need the reverse sear method for even cooking.
→ Reverse sear method — the perfect BBQ steak
01 — Preparation
Take the meat out of the fridge 1 hour before grilling. Pat dry. Generously coat with olive oil and apply your rub to all sides, including the bone. Let rest for 20 minutes.
→ Which BBQ rub for which meat?
02 — Which rub goes with côte de boeuf?
- Toscana Fire — rosemary and Italian herbs, the classic combination. More about Toscana Fire rub
- Tex-Mex — cumin and smoked paprika for a robust flavour. More about Tex-Mex rub
- Memphis — sweet-smoky and classic American. More about Memphis rub
03 — Reverse sear on the BBQ
- Set the BBQ to indirect heat, 110°C
- Place the côte de boeuf indirectly and cook until it reaches a core temperature of 48°C (takes 45–60 min)
- Remove the meat from the BBQ and let rest for 10 minutes
- Set the BBQ to maximum direct heat — 250°C+
- Sear the meat for 1–2 minutes per side for a crispy crust
- Final core temperature: 54–57°C for medium rare
→ Direct vs indirect heat | Core temperature beef | BBQ temperatures & cooking times
Resting and carving
Let the côte de boeuf rest for 10 minutes after searing. Carve the meat off the bone and then slice into 1–1.5 cm thick pieces against the grain. Serve the bone separately — that's where the best meat is.