If you want to use the convEGGtor to cook a large piece of meat (beef) slowly and indirectly, you can opt to rub the meat beforehand.
There is no risk of the sugar and any hard herbs and spices, such as thyme, rosemary and peppercorns, burning and giving the meat a bitter taste.
However, this can happen when you start grilling the meat.
For this reason, we will only sprinkle this rugged côte de boeuf with a tasty steak rub, for use on all types of beef preparations, after it’s been cooked.
While the meat is resting, the released warm fluids and steam will ensure that the herbs and spices soften, causing a great deal of flavour to transfer in a relatively short time.
FOR THE CÔTE DE BOEUF
- 1 côte de boeuf of 1 kg
FOR THE RUB
- 1 tbsp coarse sea salt
- ½ tbsp thyme leaves (fresh or dried)
- 1 tsp rosemary needles (fresh or dried)
- 1 tbsp smoked paprika powder (pimentón)
- 1 tbsp fennel seed
- ½ tbsp dried green peppercorns
- ½ tbsp garlic powder
- ½ tbsp brown castor sugar
- Ignite the charcoal in the Big Green Egg and heat to 70-100°C. To prepare the rub, sprinkle the sea salt in the Round Drip pan. If necessary, smoke more salt than required for future use; smoked salt will taste great on any product.
- Sprinkle a handful of Hickory Wood Chips over the smouldering charcoal and place the Stainless Steel Grid in the EGG. Place the Drip Pan with the salt on the grid, close the lid of the EGG and smoke the salt for 45-60 minutes. If you are smoking a large amount of salt, occasionally stir the salt while smoking it.
- Remove the Round Drip Pan with the salt from the EGG and put one tbsp of it in a mortar. Add the other ingredients for the rub and crush finely in the mortar. Make sure to thoroughly mix them.
- Take the grid from the EGG, place the convEGGtor and replace the grid. Heat the EGG to a temperature of 120°C. Cut off an edge of fat from the côte de boeuf and carefully make crosshatch cuts. Place the piece of fat on the grid of the EGG for 1 to 2 minutes so that the fat melts somewhat.
- Rub the fat over the grid, place the côte de boeuf on the grid and place the piece of fat on the meat. Close the lid of the EGG and let the meat cook slowly for 30 minutes.
- Remove the fat from the meat, turn the meat over and place the fat back on top. Placing the fat on the meat makes the meat even more flavourful. Close the lid and let the meat cook further until a core temperature of 46°C has been reached. At the end of the preparation time, the côte de boeuf will be cooked medium-rare to medium. Check the temperature using the Quick Read Thermometer.
- Remove the meat from the EGG, cover with aluminium foil and use the EGGmitt to remove the stainless steal grid and the convEGGtor. Use the Cast Iron Grid Lifter to place the Cast Iron Grid in the EGG, close the lid and heat up the EGG to a temperature of 250°C.
- Grill the côte de boeuf for about 2 minutes on each side. Remove the meat from the grid and sprinkle the rub on both sides. You would need about half to a whole tablespoon for this (keep the remaining rub for future use). Loosely cover the côte de boeuf with aluminium foil. Leave the côte de boeuf to rest for 10 minutes and then cut the meat in attractive slices.