Comment Cuire Une Viande AU Barbecue ️
COMMENT CUIRE UNE VIANDE AU BARBECUE ⤵️ is a medium French recipe that serves 6. 800 calories per serving. Recipe by Le Paris d'Alexis on YouTube.
Prep: 1 hr 5 min | Cook: 12 min | Total: 1 hr 32 min
Cost: $75.35 total, $12.56 per serving
Ingredients
- 2.5 kg Rib Steak (Côte de Boeuf) (bone‑in, well‑marbled)
- 3 Tbsp Coarse Sea Salt (generously applied 1 hour before cooking)
- 1 tsp Freshly Ground Black Pepper (added after grilling to avoid bitterness)
- 1 tsp Fleur de Sel (sprinkled just before serving for finishing crunch)
- 1 cup Water (for a small pipette or spray bottle to tame flare‑ups)
Instructions
Bring Meat to Room Temperature
Remove the côte de bœuf from the refrigerator and place it on a plate uncovered. Let it sit for 1 hour so the interior warms slightly and the surface dries.
Time: PT1H
Season with Salt
Generously sprinkle the coarse sea salt over the entire surface of the steak, pressing lightly so it adheres. The salt will draw out residual moisture, aiding in crust formation.
Time: PT5M
Preheat Charcoal Grill
Light the charcoal and allow it to ash over, creating an even medium‑high heat zone (about 230‑260°C). Arrange coals for indirect heat on one side if the steak is very thick.
Time: PT15M
Temperature: 230-260°C
Control Flare‑Ups with Water
Fill a small pipette or spray bottle with water. When the first flames appear after placing the steak, gently spritz a few drops onto the coals to tame the flare‑up while preserving smoky flavor.
Time: PT2M
Sear the Steak – First Side
Place the steak directly over the hot coals. Grill for 5 minutes without moving it, allowing a deep brown crust to develop.
Time: PT5M
Sear the Steak – Second Side
Using tongs, flip the steak and grill the opposite side for another 5 minutes.
Time: PT5M
Test Doneness with Metal Probe
Insert a clean metal probe or small steel skewer into the thickest part of the meat. If the metal feels hot to the touch (no cold spot), the steak is done to a medium‑rare/medium finish. For rarer, stop when the probe is just warm.
Time: PT1M
Rest the Meat
Transfer the steak to a cutting board and loosely tent with foil. Let it rest for 6–10 minutes; this allows juices to redistribute and the surface to finish cooking.
Time: PT10M
Carve and Serve
Slice the steak against the grain, optionally leaving a piece of bone for gnawing. Serve immediately with the crusty exterior and tender interior.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 70 g
- Carbohydrates
- 0 g
- Fat
- 55 g
- Fiber
- 0 g
Dietary info: Paleo, Keto, Gluten-Free
Ingredient Substitutions
- Instead of Rib Steak (Côte de Boeuf): Prime rib roast, Tomahawk steak
- Instead of Coarse Sea Salt: Kosher salt, Himalayan pink salt
- Instead of Freshly Ground Black Pepper: White pepper, Pink peppercorns
- Instead of Fleur de Sel: Fine sea salt
- Instead of Water: Apple cider vinegar (few drops for extra flavor)
Equipment Needed
- Charcoal Grill
- Tongs
- Metal Probe or Small Steel Skewer
- Cutting Board
- Sharp Chef's Knife
- Spray Bottle or Pipette (optional)
Critical Steps — Do Not Skip
- Salting the steak 1 hour before cooking to dry the surface.
- Using a water spritz to control flare‑ups and add smoke.
- Testing doneness with a metal probe rather than relying on time alone.
- Allowing the steak to rest 6‑10 minutes before carving.
Chef Tips from the Video
- Use a coarse sea salt rather than fine table salt for better moisture extraction.
- Add a handful of wood chips (e.g., oak or hickory) to the coals for an extra smoky dimension.
- Let the steak rest on a warm plate; the residual heat helps keep it at serving temperature.
Troubleshooting
The crust is soggy or does not form.
Ensure the steak has been salted and left uncovered for at least 1 hour to dry the surface. Pat it dry with paper towels before placing on the grill.
Flare‑ups burn the exterior.
Use the water spritz technique sparingly, and keep the grill lid open while searing. Move the steak to indirect heat if flames become too intense.
Meat is undercooked in the center after 5 min per side.
Finish the steak over indirect heat for an additional 2‑4 minutes, or lower the grill temperature and cover with the lid to allow gentle cooking.
Storage
Refrigerator: Wrap tightly in plastic wrap or foil; keep for up to 3 days.
Freezer: Slice, portion, and freeze in airtight bags for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Salt the steak up to 24 hours in advance; keep it uncovered in the fridge for a drier crust.
- Prepare the water spray bottle ahead of time and keep it near the grill.
- Fleur de sel can be pre‑measured in a small dish for quick finishing.
Frequently Asked Questions
What is the cultural significance and history of côte de bœuf in French cuisine?
Côte de bœuf is a celebrated centerpiece in French bistro and brasserie culture, traditionally served for special occasions and family gatherings. Its thick cut and bone‑in presentation showcase the quality of French beef and the art of grilling over charcoal.
What are the traditional regional variations of côte de bœuf in France?
In the southwest, the steak is often seasoned simply with fleur de sel and served with a drizzle of duck fat. In the Lyonnaise tradition, it may be accompanied by a mustard‑herb sauce, while in the Parisian style, as shown by Le Paris d'Alexis, the focus is on a pure salt‑first crust and smoky charcoal flavor.
How is côte de bœuf authentically served in Parisian bistros?
Parisian bistros typically serve the rib steak whole, allowing diners to carve at the table. It is finished with a pinch of fleur de sel, sometimes a dab of butter, and accompanied by simple sides such as pommes frites or a green salad.
What occasions or celebrations is côte de bœuf traditionally associated with in French culture?
Côte de bœuf is often prepared for festive gatherings like birthdays, holidays, and Sunday family meals. Its impressive size makes it a natural choice for celebratory feasts and outdoor barbecues in the summer.
What makes côte de bœuf special or unique in French cuisine?
The combination of a thick, marbled cut, the bone‑in flavor, and the classic salt‑first technique creates a juicy interior with a deeply caramelized crust. The method highlights the natural taste of high‑quality French beef without heavy sauces.
What are the most common mistakes to avoid when making côte de bœuf on a barbecue?
Common errors include salting too late (which prevents a dry crust), adding pepper before cooking (it burns and turns bitter), and neglecting to control flare‑ups, which can char the exterior. Also, cutting the meat immediately after grilling releases all the juices.
Why does this côte de bœuf recipe use a water spritz to control flames instead of moving the steak to indirect heat?
Alexis prefers a quick water spritz because it instantly reduces flare‑ups while keeping the steak over direct heat, preserving the intense sear and smoky flavor. Moving the steak would interrupt the crust formation and change the cooking dynamics.
Can I make côte de bœuf ahead of time and how should I store it?
Yes, you can salt the steak up to 24 hours in advance and keep it uncovered in the refrigerator. After cooking, let it rest, then wrap tightly and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently in a low oven before serving.
What texture and appearance should I look for when grilling côte de bœuf?
The exterior should be a deep, uniform brown crust with a slight char, while the interior remains pink‑red (medium‑rare) or as desired. The meat should feel hot but not cold when you touch the probe, indicating proper doneness.
What does the YouTube channel Le Paris d'Alexis specialize in?
Le Paris d'Alexis focuses on classic French home cooking, especially techniques for grilling, roasting, and preparing traditional dishes with a modern, approachable style.
How does the YouTube channel Le Paris d'Alexis's approach to French barbecue differ from other cooking channels?
Alexis emphasizes simplicity and the science behind seasoning—salting early, peppering after, and using water to manage flare‑ups—while many other channels rely on heavy marinades or sauces. His method showcases the pure flavor of the meat and the natural smoke from charcoal.
Last updated: August 8, 2026
