Cooking times on the BBQ

CÔTE À L’OS

A côte à l’os requires time, fire and attention. Thanks to its ageing and marbling, the meat develops an intense flavour on the grill.

Preparation

• Let it come to room temperature for 1 hour
• Season only with pepper and coarse salt
• Grill first over high heat for a beautiful crust
• Then continue cooking indirectly

Cooking time

• 3 to 4 minutes per side over high heat
• Then 5 to 10 minutes indirect cooking depending on thickness

Core temperature

• Bleu → 48–50°C
• Rare → 52–54°C
• Medium → 56–58°C

Let it rest for at least 10 minutes afterwards.

RIB EYE

Rib eye is known for its rich marbling and intense flavour. Ideal for those who love juicy beef with character.

Preparation

• Grill at very high temperature
• Cook briefly and intensely
• Don’t over-season: pepper, salt and fire are enough

Cooking time

• 2 to 3 minutes per side for medium-rare
• Thicker cut? Finish over indirect heat

Butcher’s tip

Briefly caramelise the fat side on the grill first for extra flavour and crispiness.

ARTISAN SAUSAGES

A good sausage should not be pierced. On the contrary: this preserves all the juiciness and flavour.

Cooking time

• 10 to 15 minutes over medium heat
• Turn regularly
• Avoid excessively high temperatures

Tip
Place the sausages first on the edge of the BBQ so they cook gently without bursting open.

PLUMA

Pluma Ibérico is one of the most refined cuts of Iberian pork: intensely marbled, buttery tender and full of flavour.

Preparation

• Grill briefly over high heat
• Keep slightly pink inside
• Finish with fleur de sel

Cooking time

• 2 to 3 minutes per side
• Optionally let it rest indirectly for another 2 minutes

Core temperature

Ideally around 62–65°C

The natural fat structure slowly melts on the grill, creating unmatched juiciness.

RACK OF LAMB

Rack of lamb combines elegance with powerful flavour. Ideal for long summer evenings around the fire.

Preparation

• Sear firmly first
• Then continue cooking gently

Cooking time

• 3 minutes per side over direct heat
• Then 8 to 10 minutes indirect cooking

Core temperature

• Pink → 54–56°C

Finish with rosemary, garlic and a pinch of coarse sea salt.