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Slow cooked cote de boeuf


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Slow cooked cote de boeuf

Hamandeggs | Jun 20, 2014 04:38 PM

For me, the king of the steaks. Recently taken to cooking them ( big fat dry aged from local butcher in yorkshire) at 45c (113f) then finishing them off on the bbq over smokey apple wood for a couple of minutes. Very tasty and tender. But would it be better to grill first then slow cook? I'm worried the latter would produce a leathery skin, but most slow roasting techniques seem to do the searing first. I've probably got a barrel full of other things to worry about but this seems to be front of mind.

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