Cote de Boeuf - done simple, done right.

[Henrik]

So, I decided to treat myself and went to my local butcher for a Cote de Boeuf - hard to spell, easy on the palate :-)

I cooked it on my Big Green Egg, first indirect, then reverse seared. I cooked it at 150 °C (300 °F) until the inner temp reached 55 ° C (130 °F). I removed the plate setter and stoked the fire to get it real hot. I then seared it to get the internal temp up another 5 degrees before I let it rest for 10 minutes.

The beef was served with spinach, mozarella and my own pickled red onion. I had a real nice red wine with my meal. I personally think steaks call for a glass of red.

The beef (on my custom engraved cutting board, from the US of A)



Inspirational fire picture




The beef getting seared, some fat dripped down and caught fire




The plate (ordered the aluminum tray from the US also, together with butcher's paper)



The flavor was just great. Real simple, real nice. I can highly recommend this cut if you haven't tried it before.
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[Spinaker]

DAMN!!!!! Looking good man!! Just out of curiosity, What do they charge you for something like this? I am always curious to see what meat prices are in different parts of the world.

[smokinfatties]

In Sweden, probably not much more than your first born child or an arm and a leg! LOL. I spent quite a bit of time in Norway, and man! My bank account took a beating but a very unique and special part of the world!

[Spinaker]

That was kinda what I was thinking. I would love to get to Scandinavia one of these days. My mother was 100% Norwegian, both sets of her grandparents were from Oslo and Bergen. So I guess its calling me. smokinfatties

[smokinfatties]

Dude! Bergen is amazing. My best bud grew up in Bergen- its a wonderful place! Oslo is cool too, just more of a big city

[RonB]

Ya got my mouth watering.

[fuzzydaddy]

Absolutely awesome!

[Henrik]

Thank you! The question of meat price was interesting.

Luckily I don't live in Norway, that country is crazy expensive.

This particular cut at my local butcher costs 19.5 USD per pound (43 USD per kilo).

[JCBBQ]

That ain't bad...cheaper than Whole Foods!

[smokinfatties]

Nice dude! do they have a similar grading system as the USDA? This looks like US prime grade but wasn't sure.

[Henrik]

Nope, meat is meat. It is up to you to do proper eyeballing at the butcher's.

[BigBear]

That looks awesome Henrik !

[JCBBQ]

Is Cote de Boeuf the same thing as a Cowboy steak - a bone in Rib eye?

[Henrik]

Yes it is.

[fzxdoc]

Beautiful cook and great presentation, Henrik . You always make your food look so darn tasty. (And I'm sure it is!)

I love the idea of serving it on a tray over pink butcher's paper. Great presentation. I may have to swipe that idea.

Kathryn

P.S. I love the personalized cutting board. Where did you purchase it? Christmas is coming, so this is the season of Major Hints to my husband.

[Henrik]

I stole the idea of serving on a tray with pink butcher's paper :-)
Have seen it at two different bbq restaurants and really like it myself.

[David Parrish]

Nice cook! I love the cutting board!

[Huskee]

You do good stuffs, good stuffs indeed.

[Henrik]

Thank you all. I really like the inspiration and information this forum provides.

So, just some info on the cutting board. I talked to various companies in Sweden, but soon found out that ordering from the US (with shipping included) was cheaper. So I spent some time trying to find online websites. To make a long story short I ended up ordering from TaylorCrafts Engraved. They were helpful and offered a ton of options, which I like. You can get many different types of wood, from cherry, oak, maple et.c. Also with various features like a pan handle, or grooves on the short ends for better grip.

They want an SVG file for the engraving, which is a scalable vector graphics file. I didn't have one, I had my logo in png format, but I converted it online using this tool. There are plenty other online tools to choose from.

Either way, I ordered 5 (!) boards at once, that way I got a discount on the boards as well as the shipping, and as you say, fzxdoc , the season is approaching fast :-)
I figured I can give some away.

[fzxdoc]

Thanks for the great info on the engraved cutting board, Henrik. I'll check into it.

Kathryn

[Huskee]

Likewise Henrik, thanks! I've wanted my BBQ logo engraved on one as well.