First Time cooking a Cote D’Boeuf on the wood fired oven. 90 minute sous vide at 55C then about 10 searing time on the grill. I’ve done this loads on the BBQ, but this was a completely different meal. The smoky charcoal flavours are gone, and the higher cooking temp delivered the most amazing depth of flavour to the steak. I could still taste it an hour after eating. Best bit was my 17yr old did most of the cooking, and he can’t wait for the next one.
(For the food nerds, grill bars were at 420C, air temp in the oven 230C, steak temp after resting, 58C).
(For the food nerds, grill bars were at 420C, air temp in the oven 230C, steak temp after resting, 58C).