Preparation:
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 me.at 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 me.at is seared, set up your grill for indirect heat and close the vents to a third. Then put the me.at 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.

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Côte de Boeuf

Ingredients:

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

Used tools & products

Maverick Thermometer: http://amzn.to/21a5bKC

Global G-2: http://amzn.to/1ZhPumv

Global G-21: http://amzn.to/1jsXbVP

V-Tong: http://amzn.to/1QKYj5T

KOKOKO Eggs - McBrikett Charcoal: http://amzn.to/2347GAL

Band of Chefs Olive Oil: http://amzn.to/22R3qb9

Silicon Brush: http://amzn.to/24cRcYw

Klaus grillt Salt: http://amzn.to/1qlbQGy

Klaus grillt Pepper: http://amzn.to/22R8BIm

Weber Kettle: www.weber.com

Côte de Boeuf: www.adla-gourmet.de

My Camera: http://amzn.to/1OaSKg4

My Tripod: http://amzn.to/1PTl4DI

Weber Sear Grate: http://amzn.to/22R82y9

© 2016 COOK WITH ME.AT