Entrecôte (boneless rib-eye) steaks are grateful to be cooked. There’s enough fat in the meat to keep it juicy even when grilled and even if it’s “well done”. However, the best entrecôte is reddish on the inside. Put some seasoning butter on it and the steak is a like gold medal.
- 1 kg entrecôte cut in steaks. About 250g / per serving.
- 4 tsp olive oil
- 1 tsp butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 100 g butter
- 1 teaspoon salt
- 1 tbsp dried herbs such as rosemary thyme, sage, other herbs. Chilli, pepper and curry will also work in the butter seasoning.
- Take the steaks to room temperature an hour before cooking. Rub the surface with olive oil, salt and pepper.
- Take a piece of butter to room temperature to melt for a while. If you're in a hurry, take the butter in the microwave for a while to soften. Once you can stir the butter, add salt and herbs or other seasoning. Seasoned butter, as the name says, has to taste something. So don't skimp on the seasoning.
- Take a piece of cling film, spoon the butter into it, roll the cling film over the top and turn the ends into as "candy". Roll on tight. Put the spiced butter in the freezer to harden again.
Entrecôte steaks can be grilled or pan-fried
- Use the grill grate to get nice stripes on the steaks. Medium steak comes out in 2-3 minutes per side, depending on the thickness of the steak. If you require well done, you can cook a few minutes more on the top rack of the grill.
- Same goes with the pan: 2-3 minutes per side is fine, but you can cook for 5-10 minutes more in a 150C oven. Use cast iron pan.
- Serve the entrecôte steaks with seasoned butter and grilled vegetables.
Nutrition (values are an approximate guide)
Last Updated on May 15, 2022 by Flavorado
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