Tip: the cast-iron grid is a real must have for enhancing your ingredients’ flavours, colours and aromas.
Côte de Boeuf reverse sear Take a look at the recipe videos on YouTube @Big Green Egg Europe
Let’s get started with... grilling on cast iron
Required accessory
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Cast Iron Grid
2 persons INGREDIENTS
The perfect grill marks on different levels
1 côte de boeuf 3 sprigs of thyme 2 sprigs of rosemary 1 tbsp olive oil pepper, to taste sea salt, to taste sunflower oil, for greasing Back to basic grilling: the easy way with the cast-iron grid placed on the fire ring. Ensure the signature grill marks and maillard reactions (protein caramelisation) by giving your food a quarter turn on the grid.
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Grilling at great height: and keeping your food in contact with the grill for longer. Create more space between the charcoal and your product with the grid on the basket, so you can grill your thicker pieces of meat for longer. The heat from the cast iron continues providing the same grill effect.
ACCESSORIES
convEGGtor Stainless Steel Grid Dual Probe Remote Thermometer Cast Iron Grid Instant Read Thermometer
PREPARATION IN ADVANCE
1. Ignite the charcoal in the Big Green Egg and heat it to a temperature of 160°C. 2. Place the côte de boeuf on your work surface. Strip the leaves from the thyme sprigs and the rosemary needles and chop finely. Rub the côte de boeuf on both sides with the olive oil and sprinkle with sea salt and pepper to taste and with the thyme and rosemary. 3. Place the convEGGtor and the Stainless Steel Grid, if necessary use the convEGGtor Basket; the temperature of the EGG will drop to approximately 120°C, maintain this temperature.
PREPARATION
1. Place the côte de boeuf on the grid and insert the pin of the Dual Probe Remote Thermometer into the core of the meat. Close the lid of the EGG and set the temperature of the core thermometer to 47 °C. 2. Remove the côte de boeuf from the EGG
once the set core temperature has been reached. Cover loosely with aluminium foil. Remove the grid and the convEGGtor and place the Cast Iron Grid in the EGG. Close the lid of the EGG and bring the temperature of the EGG to 220 °C. 3. G rease the hot grid with sunflower oil using a wad of kitchen paper. Place the côte de boeuf on the grid and close the lid of the EGG. Grill the côte de boeuf for about 2 minutes. 4. Turn the côte de boeuf a quarter turn and grill for another 2 minutes to create a nice grill pattern. Turn the côte de boeuf over and grill for another 2 x 2 minutes, until the meat has reached a core temperature of 52-55°C. The easiest way to check the core temperature is with the Instant Read Thermometer, which indicates the number of degrees within a few seconds. 5. Remove the côte de boeuf from the Big Green Egg. Cover the meat loosely with aluminium foil and let rest for 10 minutes before carving. 19
