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Côte de Boeuf with blue cheese topping
Type of dish: Beef
Number of persons: 4
Jord Althuizen and The Bastard

Tell me, what's better than a thick Côte de Boeuf with blue cheese topping? The recipe for this steak with Diablo topping comes from Jord Althuizen's cookbook: 'The Ultimate BBQ Book of Smokey Goodness'. Jord Althuizen is the BBQ pro of the Netherlands, because he has more than 12 BBQ cookbooks to his name! With this BBQ recipe Jord shows how easy it is to work with indirect and direct heat on a kamado. First you sear the steak on direct heat, which also gives the meat a nice color. The Bastard Drip Pan prevents all the meat juices from falling onto your indirect stone and the flavors of juices from soaking into the stone. As a result, you also have less smoke because the fat does not fall onto the hot stone. After searing with direct heat, Jord uses indirect heat to gently cook the steak and keep it nice and pink inside. Once the steak is up to temperature, the meat is grilled one last time on direct heat for that delicious crispy crust.

Resting meat: to do or not to do?

Why should you let your steak rest for a few minutes after frying? You do this to ensure that the juices stay in the meat. If you start cutting the meat immediately, all the delicious juices will just run out of the meat. It is therefore important to always let the meat rest for a few minutes so that it gets even more flavor and remains nice and tender.

Want to carve this big steak and serve it on a big robust board? Then use the Bastard Butcher Block for this. Then be sure not to forget the Diablo topping! This topping consists of blue mold cheese, jalapeño, red onion, cream cheese and white wine vinegar. Serve the Diablo topping directly over the steak or in a bowl next to it.

If you want to see more dishes like our delicious Côte de Boeuf with blue cheese, also keep an eye on our Instagram page: thebastard.official

Cooking time: 40 minutes |

Preparation time: 10 minutes |

Temperature: 180°C indirect/direct

What do you need?

1 Côte de Boeuf a 1 kg  

2 tbsp Grill Blend from Smokey Goodness

1 tbsp. sunflower oil

 

Diablo blue cheese topping

1 shallot

2 jalapeño peppers

1 handful of fresh parsley

1 tablespoon of butter

1 teaspoon Grill Blend from Smokey Goodness

2 tbsp white wine vinegar

100 grams of cream cheese

125 grams of blue cheese

Côte de Boeuf with blue cheese topping By Jord Althuizen

These products can help you prepare this recipe!

Preparation method

Take the meat out of the refrigerator half an hour before you are going to cook it, so it can come to room temperature. Meanwhile, heat your Bastard to a temperature of 200°C. Use one half Plate Setter so you can grill direct and indirect.

Coat the steak with oil and then sprinkle it with the rub on all sides. Place the meat on the Bastard on the direct zone and cook until it is nicely colored. Then continue cooking the steak on the indirect piece with the plate setter underneath, until the meat reaches a core temperature of 55°C.

Remove the seeds from the jalapeños and chop finely, along with the shallot and parsley. Heat up a Fry Pan/skillet in your Bastard and melt the butter in the pan. Add the sliced shallot and jalapeño and fry for a few minutes. Season with some pepper, salt and the Grill Blend. Deglaze with the white wine vinegar and add the cream cheese. Stir well. Do close the lid of your Bastard every time in between, otherwise the temperature will be too hot for the meat. Finally, add the blue cheese and cook for a maximum of 2 minutes. Stir gently, so that some pieces of the cheese remain whole. If you stir too much, you will end up with a too smooth topping. 

When the steak has reached the core temperature of 55°C, grill the meat within a few minutes until crispy on direct heat. Let the steak rest on a board for a few minutes before cutting it. Serve the Diablo topping over this Côte de Boeuf.  

This recipe is from ''The Ultimate BBQ book of Smokey Goodness'' by Jord Althuizen. 

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!