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.