Dry-aged côte de boeuf, on point

Method

1. Take the meat out of the fridge 1 hour ahead; pat it very dry.
2. Sear over hot embers 2–3 minutes per side until crusted.
3. Move to the indirect zone and cover.
4. Probe the centre: pull at 52 °C for medium-rare (54–57 °C on the plate).
5. Rest 8–10 minutes loosely tented in foil.
6. Slice against the grain, finish with salt flakes, and let the table go quiet.

💡 Kool tip: Turn only with tongs — every fork hole is juice lost to the fire.

🍷 Serve it with: Ember-roasted vegetables and the melted cheese to start. Birthday dinner: solved.

Next recipe: Lamb chops with rosemary →