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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..."


  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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