This recipe is one of our all-time favourites - a twist on the french classic Côte de Boeuf, embued with smokey goodness from your Big Green Egg.

Serve it with a mixed leaf salad tossed with a lemony vinaigrette. And don't forget a glass of red wine!


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

To serve:

Mixed leaf salad with a lemon vinaigrette
Saint-Émilion red wine


  1. Preheat your Big Green Egg to 110°C, with your platesetter and stainless steel grid in place.
  2. Season the beef with salt, rub with olive oil, and put into a grill pan or roaster. Place on the Big Green Egg and close the lid. Turn beef over after 20 minutes and cook for a further 20 minutes until meat is nearly cooked (target temperature is 56°C for medium rare and therefore cook until c. 50°C).
  3. Remove the beef and set aside. Remove platesetter and add cast iron searing grid (or stainless steel grid) and increase heat to 300-350°C.
  4. Once heated, sear meat to get a nice char (c.1 minute), turn 90° for another minute to get the criss-cross grill marks. Then repeat on other side. Let meat rest for 5-10 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 and makes carving easierThis doesn't need a jus but can be served with horseradish or hot mustard