Cote de Boeuf
Prep. Time:
5 mins
Cook Time:
2-4 mins
Cook your beef steaks to perfection with our Griddle & Grill in half the time! The double sided plates means there is no need to turn half way through, cook from both sides at the same time and the floating hinge will ensure even cooking across the whole steak.
Ingredients:
- 2 x 250g rib eye steaks (4-5 cm thick, with or without bone)
- 4 rosemary twigs
- 2 banana shallots, peeled & quartered olive oil
- Sea salt & freshly ground black pepper
Directions:
- Fit the Griddle plates into the Griddle & Grill. Set the temperature to 220ºC and close the lid.
- Rub the meat and shallots with olive oil and season with salt and pepper using the Seasoning Mill.
- Once the green light indicates the Griddle and Grill is up to temperature place the steaks on the Grill and scatter the onions and rosemary around the meat on the Griddle plate before lowering the lid.
- For a rare steak cook the meat for 2 minutes, internal temperature between 45-50ºC.
- For a medium rare steak cook for 3 minutes, internal temperature between 55º-60ºC.
- For a medium steak cook for 4 minutes, internal temperature 60º-65ºC.
- Once cooked, remove the meat and allow to rest for five minutes. Whilst the meat is resting continue to cook the shallots until tender if required.
- Serve the Cote de boeuf with the grilled shallots.
