Drunk Cote a l'os

Whisky Quenched Drunk Côte à l’os

What's better than a slowly reverse seared piece of beef? Quenched with a good sip of whisky for extra flavor explosion! What are you waiting for? Time to stalk your butcher!

Course Beef, Main Course, steak
Cuisine American, French
Keyword Beef, Coldsmoked, cote a l'os, Drunk, kamado recipes, pecan wood, quenched, Steak, Traeger, whisky
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Resting time 20 minutes
Total Time 1 hour 15 minutes
Servings 4 people


  • 1 piece Côte à l’os in this case Blonde d’Aquitaine
  • Traeger Prime Rib Rub at taste
  • 1 big shot Whisky
  • Pecan Pellets


  1. Prepare your smoker for a session on low temperature 75-100°C. When using a Traeger Pelletsmoker like I did here you can use the supersmoke modus with pecan pellets for extra smoke taste. For other BBQ types you can add some pecan woodchunks to te coals and work indirect. 

  2. While the BBQ is gaining temperature, rub the Côte à l'os with whisky, salt and Traeger Prime Rub at taste. 

  3. Smoke the Côte à l'os to the internal temperature of 45°C. This takes about an hour (depending on the heat of your BBQ and thickness of your steak). 

  4. Remove the Côte à l'os from the grid and bring your smoker to maximum heat (206°C). Add a large Cast Iron tray to the fire to gain temperature for searing. It needs to be blazing hot. 

  5. Sear the Côte à l'os to get the stunningly delicious Maillard reaction. Turn the steak and sear the other side. 

  6. Quench with a big shot of whisky and let cook for two more minutes each side. Snij tegen de draad in en serveer met een heerlijk bijgerecht!

Let rest and cut against the grain. Serve with a delicious sidedish like the Israelian couscous salad shared in the text above. Have a nice meal!