Côte à l’os Caveman style | Chimichurri

4 persons | Kamado, Beef | Meat | Main dish

Prep time

• An hour beforehand, remove the meat from the fridge to allow it to reach room temperature. Then pat the meat dry with a piece of kitchen paper.
   
• When the meat is at room temperature, light a medium amount of charcoal (Binchotan) and heat your YAKINIKU® Kamado to 150°C. In this recipe, we will use the Caveman-style technique, grilling the food directly on the coals. Here you don't need a grid, grilling is done directly on the coals. You can start grilling when the coals are grey in colour and start to glow.

Preparation

• Rub the meat generously with olive oil and sprinkle generously with salt and pepper. 
   
• Then place the meat directly on the coals. There is no need to turn the meat in between. Remove the meat from the barbecue when it reaches a core temperature of 55 °C. The côte à l'os is then cooked medium rare. 
   
• Then wrap the côte à l'os in aluminium foil and let it rest for about 5 minutes.
   
• After the meat has rested sufficiently, cut it into strips. Finish it off with the homemade chimichurri and any extra salt and pepper. 
   

Tip

• Binchotan is a type of charcoal with a very high carbon percentage, which ensures an almost pure composition. Using Binchotan keeps the outside of the meat almost completely clean.
   
• This recipe's Côte à l'os comes from Meat The World. For top-quality meat, Meat The World is the place to be.
   

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