Finely chop the rosemary and put into a bowl together with the crushed garlic and olive oil and mix well. Score the fat of the Steak and rub the with ¾ of the marinade.

Put the Steak into the fridge and let it chill for 2-4 hours - after marinating let it come to room temperature. Preheat your grill and sear the Steak for approx. 90 seconds from each side. As soon as the is seared, set up your grill for indirect heat and close the vents to a third. Then put the onto indirect, brush it with the rest of the marinade, close the lid and let it cook until your desired core temperature is reached (my choice was medium 54°C/129°F).

Leave to rest for 10 minutes and enjoy.

Stay tuned and see you soon!

Côte de Boeuf


150 ml Olive Oil
2 Cloves of Garlic
Rosemary (according to taste)
Côte de Boeuf (NY Cut Steak)

Used tools & products

Maverick Thermometer:

Global G-2:

Global G-21:


KOKOKO Eggs - McBrikett Charcoal:

Band of Chefs Olive Oil:

Silicon Brush:

Klaus grillt Salt:

Klaus grillt Pepper:

Weber Kettle:

Côte de Boeuf:

My Camera:

My Tripod:

Weber Sear Grate: