Côte De Veau Grillée Recipe
Grilled Veal Chop
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Ingredients
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Veal and Marinade
Finishing & Serving
Method
Veal and Marinade
- 1
Trim and Bring to Room Temperature
If necessary, trim excess fat to about 1/4 inch, leaving the fat cap for flavor. Pat the veal chops dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking to ensure even cooking.
- 2
Prepare Marinade
In a shallow dish or bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, kosher salt, and black pepper until emulsified.
- 3
Marinate
Place the veal chops in the dish and coat thoroughly with the marinade. Cover and refrigerate for 30 minutes to 2 hours. For best texture and flavor without overpowering the delicate veal, avoid marinating longer than 2 hours.
- 4
Preheat Grill
Remove chops from refrigerator 20–30 minutes before grilling. Preheat a gas or charcoal grill for direct high heat (about 450–500°F / 230–260°C). Oil the grates or brush the chops lightly with oil to prevent sticking.
- 5
Season Just Before Grilling
If any marinade remains on the chops, blot lightly to reduce dripping flare-ups. Sprinkle a light additional pinch of salt and pepper on both sides just before placing on the grill.
- 6
Grill the Chops
Place chops over direct high heat. Sear 4–5 minutes on the first side with the lid open or closed depending on grill. Flip once and cook 3–5 minutes on the second side until an instant-read thermometer inserted into the thickest part (away from bone) reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Exact time varies by thickness and grill heat.
- 7
Rest
Transfer the chops to a cutting board and tent loosely with foil. Rest for 8–10 minutes; carryover cooking will raise the internal temperature a few degrees and juices will redistribute.
Finishing & Serving
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