Côte de Boeuf on the BBQ — Recipe for the Perfect Premium Steak

Côte de boeuf is the most impressive cut of meat you can throw on the BBQ. A thick ribeye on the bone — juicy, full of flavour, and a real showstopper at the table. With the right technique and a good dry rub, you'll always make it perfect: pink inside, crispy crust outside. This is the recipe.

What is côte de boeuf?

Côte de boeuf is a thick ribeye — cut with the rib bone still attached. The bone adds extra flavour during cooking and makes the dish visually impressive. A côte de boeuf typically weighs 800 grams to 1.2 kg and is meant for sharing — ideal for 2 people.

  • Weight: 800 g – 1.2 kg
  • Thickness: at least 4–5 cm — thinner is not a true côte de boeuf
  • Doneness: medium rare — always
  • Alternative names: tomahawk (with long bone), ribeye on the bone, entrecote with bone

Which dry rub do you use?

For premium meat, you want a rub that enhances the meat's flavour — not overpowers it. Less is more.

  • Toscana Fire — Fennel seed, smoked paprika, allspice, cayenne. Aromatic and elegant — the perfect match for the rich, nutty flavour of ribeye. The top recommendation for côte de boeuf.
  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili. Smoky and spicy — for those who want a bolder, American flavour on their côte de boeuf.
  • Memphis BBQ Rub — Sweet and smoky. Creates a beautiful caramel-like bark on the ribeye's fat.

→ Full overview: which rub pairs with which meat?

What do you need?

Ingredients (for 2 people)

  • 1 côte de boeuf (800 g – 1.2 kg), at least 4 cm thick
  • 1–2 teaspoons dry rub of your choice
  • Optional: knob of butter and fresh thyme for resting

Equipment

The best method: Reverse Sear

For a côte de boeuf, the reverse sear method is the best technique — first slow cook at a low temperature, then quickly sear at high heat. The result is a steak that is perfectly pink from edge to edge, without the grey ring you get with the traditional method.

Step 1 — Preparation

  1. Pat dry with paper towels — all sides including the bone.
  2. Rub in — use about 1–2 teaspoons per side. With premium meat, less is more — the rub should support, not dominate.
  3. Let it absorb — at least 1 hour at room temperature, or overnight uncovered in the refrigerator (this further dries the surface for a better crust).
  4. Take the côte de boeuf out of the refrigerator 45 minutes before grilling.

Step 2 — Phase 1: Slow cooking (indirect, 110–120°C)

  1. Prepare the BBQ for indirect heat: coals on one side, côte de boeuf on the other side. Lid closed.
  2. Aim for a BBQ temperature of 110–120°C.
  3. Place the côte de boeuf on the indirect zone. Insert a meat thermometer into the thickest part — avoid touching the bone.
  4. Cook until an internal temperature of 45–47°C (for a medium rare final result of 55–57°C).
  5. This takes about 40–60 minutes depending on the thickness.
  6. Optional: add 1–2 pieces of smoking wood for extra smoky flavour. → Which smoking wood pairs with beef?

Step 3 — Phase 2: Searing (direct, maximum heat)

  1. Remove the côte de boeuf from the BBQ and let it rest for 5 minutes while you increase the BBQ to maximum temperature (250–300°C direct).
  2. Place the côte de boeuf on the direct zone over the glowing coals.
  3. Sear for 60–90 seconds per side — no longer. Turn regularly for an even crust.
  4. Also sear the sides and the bone by holding the côte de boeuf upright with tongs.

Step 4 — Resting and serving

  1. No additional resting time needed — the meat has already rested in phase 1.
  2. Optional: place a knob of butter and fresh thyme on the meat while it is still hot.
  3. Carve against the grain — slice the meat off the bone and then cut into slices 1–1.5 cm thick, perpendicular to the muscle fibres.
  4. Serve immediately.

Internal temperatures for côte de boeuf

Doneness Stop Phase 1 at Final Temperature Colour
Rare 40–42°C 50–52°C Red inside
Medium rare (recommended) 45–47°C 55–57°C Pink inside
Medium 50–52°C 60–63°C Light pink

→ How to measure internal temperature?
→ Complete temperature guide for all meat types

Tips for the perfect côte de boeuf

  • Thickness is everything — ask the butcher for at least 4–5 cm. Thinner is harder to control.
  • Room temperature — take the meat out of the refrigerator at least 45 minutes before grilling. Cold meat cooks unevenly.
  • Meat thermometer is essential — for meat costing €30–50+, you don't want to take a gamble.
  • Never well done — côte de boeuf is best at medium rare. Well done makes it tough and dry.
  • Bone adds flavour — the bone insulates the meat next to it, causing that part to cook slightly slower and remain extra juicy.

→ The Bark and the Smoke Ring: what is it and how does it form?

Frequently Asked Questions

What is the difference between côte de boeuf and tomahawk?

Both are ribeye on the bone. The difference lies in the bone length: a tomahawk has a long, full rib bone (30–45 cm) — spectacular but purely for show. A côte de boeuf has a shorter bone. In terms of flavour, there is no difference.

How much côte de boeuf per person?

A côte de boeuf of 800 g – 1 kg is more than enough for 2 people. Expect approximately 300–400 grams of meat per person after removing the bone.

Can I also make côte de boeuf in the oven?

Yes — use the same reverse sear technique: 120°C in the oven until 10°C below the desired internal temperature, then sear in a sizzling hot grill pan or frying pan with butter. → Reverse sear method fully explained

More premium beef recipes

Ready to get started?

Choose your rub and make the best côte de boeuf you've ever tasted this weekend.