INSTRUCTIONS

1. Marinate the Cote de Boeuf: a. Place the cote de boeuf in a large resealable plastic bag or a shallow dish that can hold the steak flat. b. Pour the jerk marinade over the steak, making sure it’s evenly coated on all sides. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.

1. Prepare the Grill: Preheat your grill to high heat (about 450-500°F or 230-260°C). If you’re using charcoal, wait until the coals are white-hot.

1. Remove and Preheat the Steak: Take the marinated steak out of the refrigerator and let it come to room temperature for about 30-45 minutes. This ensures more even cooking.

1. Season the Steak: Remove the steak from the marinade and let any excess drip off. Season both sides generously with salt and freshly ground black pepper.

1. Grill the Steak: a. Place the steak on the preheated grill. Sear for about 2-3 minutes per side for a nice crust. b. After searing, reduce the heat to medium and continue cooking to your desired doneness. For medium-rare, aim for an internal temperature of about 130-135°F (55-57°C). Use a meat thermometer to check.

1. Rest the Steak: Once the steak reaches your desired doneness, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in a juicy and tender steak.

1. Slice and Serve: Slice the cote de boeuf against the grain into thick, juicy slices. Serve with your favorite side dishes, like grilled vegetables, rice, or a fresh salad.

Enjoy your delicious Grilled Cote de Boeuf with Philmore Harrison Jerk Marinade! The combination of the rich, juicy steak with the flavorful jerk marinade is sure to be a hit.