Tom Kerridge's Ultimate BBQ Rib Eye Steak

Tom's incredible recipe for how to cook a Cote de Boeuf cut of beef though to chargrilled perfection, served with coal cooked potatoes and blue cheese sauce.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyMedium

For the steak

1 x 600g cote de boeuf ( bone in) at room temperature
20ml vegetable oil
150g butter
2 cloves of garlic, lightly smashed
2 sprigs of rosemary
2 sprigs of thyme
Good pinch of salt
1 lemon for juicing

For the blue cheese sauce

125g gorgonzola (or any soft blue cheese)
100ml crème fraiche
50g mayonnaise
Pinch of salt and cayenne pepper
1 tbsp chopped chives

For the baked potatoes

300g large new potatoes (approx 8 new potatoes)
2 tbsp vegetable oil
2 tsp salt

To garnise

8 spears grilled asparagus
1 bunch of washed watercress

Method

1. Prepare your hot coals for the BBQ. 

2. Push the coals to the back to create a bit of space for your potatoes. 

3. Place the potatoes onto a tray and coat in the oil and salt.  

4. Lay the potatoes directly in front of the edge of the coals, making sure you take care doing so. 

5. Let these cook for around 15 minutes, making sure to turn them regularly. You can test if they are cooked by piercing them with a skewer to make sure they are soft. When they are cooked, remove them from the BBQ. They will have a little soot on them, but that’s ok. 

6. Leave the potatoes to stand for around 8 minutes, this will allow the inside of the potato to finish cooking/steaming in the middle. 

7. Next up, drizzle the steak in the vegetable oil and season heavily with salt.  

8. Lay the steak onto a medium to hot BBQ if using the egg preheat to 200c. 

9. Cook for 10 minutes, then turn over and repeat the time. 

10. Once both sides are coloured, lay the steak so that the sides of beef are also colouring up. 

11. While the steak is cooking, place a saucepan on to the BBQ and add the butter, garlic and herbs.  

12. Heat the butter till you end up with a nutty brown colour and aroma, then remove from heat and add the lemon juice. This will stop the butter cooking. Season the butter with a little salt if needed.

13. To check the steak is cooked, use a digital probe if the steak is a 40c remove from the grill and lay into the dish with the nutty butter to rest. 

14. To make the blue cheese sauce add the crumbled cheese, sour cream and mayo into the bowl and beat together, season up and stir in the chives. Keep in the fridge.

15. Finally, place the asparagus onto a small tray. Drizzle over a couple of spoons of butter onto the asparagus and a sprinkle of salt. Coat well and place directly onto the hot bbq. Cook these for around 5 minutes, turning them once or twice. 

16. Once the steak has rested for around 10-15 minutes, carve the steak and lay on to serving plates along with the potatoes, asparagus and watercress. 

17. Drizzle the steak with the nutty butter and spoon the blue cheese sauce over the potatoes. 

 

This is a great alternative to the Sunday roast!