Cote de boeuf Black Angus New Zealand is a robust steak that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!

Preparing Cote de boeuf Black Angus New Zealand low and slow (sear & cook through)

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature for these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice

Final core temperatures

Rare 52C Medium rare 54C
Medium 57C
Pink/Well done 62C

Allow a total cooking time of 45 minutes

Reverse sear Cote de boeuf Black Angus New Zealand (cook & finish on the grill)

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned and crunchy, until the desired core temperature is reached.
Measure the core temperature for these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice

Final core temperatures

-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)

Allow a total cooking time of 1 hour.

Preparing Cote de boeuf Black Angus New Zealand sous vide

Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season and vacuum-pack the steaks again yourself if desired. Normally, however, the packaging can go straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice

Sous vide stick setting for Cote de boeuf Black Angus New Zealand

Rare: 52C in 3 hours
Medium: 54C in 3 hours
Medium/Rare: 56C in 3 hours

Preparing Cote de boeuf Black Angus New Zealand in brief

- Bring Cote de boeuf Black Angus New Zealand to room temperature 
- Place Cote de boeuf Black Angus New Zealand in the oven or BBQ at 50C for one hour 
- Then season generously with your favourite rub or pepper and salt
- Sear until golden brown for 3 to 4 minutes on each side over high heat
- Cut off the bone and finish on the grill for another 30sec per side