Choose your floatation experience
28 May 2021
Age well
25 June 2021
It’s barbeque season so we caught up with Chef James for a new recipe to wow friends and family this summer.
Our côte de bœuf, dry aged, bone in rib steak is perfect as a barbecue sharer. We work with a local butcher, Hattos and Sons, to source local beef which is dry aged to ensure the beef has a full and rich flavour without losing any tenderness.
James seared the beef on the barbecue and paired it with a wonderfully fresh charred corn and avocado salad.
Charred corn, avocado, red onion, cherry tomato and crème fraîche chilli coriander salad
Ingredients
2 corns on the cob
1 avocado
1 red chilli
4 vine ripe cherry tomatoes
1 bunch coriander
250ml crème fraîche
Method
Lightly oil the corn on the cob and season with salt and pepper, place the corn on the cob onto the barbecue to char. Ensure to turn the cobs every few minutes to get an even char.
Remove the corn from the barbecue and allow to cool. Use a knife to remove the corn form the cob and place the kernels into a large mixing bowl.
Peel and remove the stone from the avocado then cut into bite-sized pieces and add to the mixing bowl.
Quarter the cherry tomatoes and add to the bowl.
Add the crème fraîche to the bowl and combine all the ingredients, season with salt and pepper.
Roughly chop the coriander and add half to the mixture. Use the remaining coriander to garnish the plated salad.
Côte de bœuf
Method
Bring the steak to room temperature before cooking.
Season each side well with salt and cover evenly with a thin coating of oil.
Make sure your barbecue is piping hot before placing your steak onto the grill.
Sear the steak on all sides then move it to a cooler, outer area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.
Allow the steak to rest for a good 10-15 minutes before slicing parallel to the bone.
