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How To Cook a BBQ Spice Rubbed Beef Chop

How To Cook a BBQ Spice Rubbed Beef Chop


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Method:

  1. Remove your beef out of the packaging, sprinkle with F&Co BBQ spice rub (in the same way you would use salt & pepper), then leave to marinade for up to 2 hours.
  2. Prepare a BBQ kettle for both direct and indirect cooking set at 200°C.
  3. Place the beef fat side down onto the direct grill and cook for a few minutes until it starts to pop and blister, then sear on both sides of the chop until well charred (around 2 minutes on each side). Once seared, transfer to the indirect cooking zone and cook until you reach a core temperature of 50°C turning a couple of times before resting.
  4. Alternatively, follow the same method by using a preheated griddle pan to sear then transfer to a conventional oven set to 160°C fan assisted / 180°C without fan (gas 5).
  5. Leave to rest in a warm place for half the cooking time before carving into thin slices.

Serving suggestion:

  • Charred summer vegetables, fresh herb and leaf salad and a crusty baguette.

 

  • The Ingredients
  • • Dry aged beef chop (Cote De Boeuf, Tomahawk or New York chop)
  • • F&Co BBQ spice rub (use 40g per kilo)

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