Justin's Big Green Egg Côte de Boeuf
This recipe is one of our all-time favourites—a classic French côte de boeuf imbued with smoky goodness from the Big Green Egg. This recipe is very simple, so top-quality meat from the butchers will make all the difference. It is best served with a mixed leaf salad tossed with a light, lemony vinaigrette. A glass of red wine ties it all together. 


  • Rib of beef (800g–1.2kg)
  • Olive oil
  • 1/2 tsp sea salt
  • Cracked black pepper and flaked salt for finishing

To Serve

  • Mixed leaf salad with a lemon vinaigrette
  • Merlot or Cabernec Franc (Justin suggests a red wine from the Saint-Émilion region of France)


  1. Fix your Big Green Egg's plate setter and stainless steel grid into place and preheat to 110°C

  2. Rub the beef with olive oil and season with salt. Put the beef into a grill pan or roasting dish and place on the Big Green Egg. Close the lid. After 20 minutes, turn the beef over and cook for another 20 minutes. The meat should be almost cooked, but not fully. (The target temperature for medium-rare is 56°C, so you want to cook it until a thermometer reads 50°C. Adjust temperature to your preference)

  3. Remove the beef and set aside. Remove plate setter and add cast iron searing grid (or put the stainless steel grid back in place) and increase heat to 300-350°C

  4. Once heated, sear meat to get a nice char for about one minute. Turn 90° to the left or right for another minute to get the criss-cross grill marks. Then repeat on other side. Let meat rest, covered in foil, for 10 minutes and carve at the table. Finish with a good amount of flaked sea salt and cracked black pepper

BK Tips

  • It’s important to let it rest for 10 minutes in foil before serving as this 
lets flavours infuse, keeps the meat moist. It also makes carving easier

  • This doesn't need a jus or pan sauce, but can be served with horseradish or mustard for zing