The recipe from Mrs Martinez Cooks
When seeking the simplicity of a beautiful, well-prepared cut of meat, the entrecôte remains a classic. Here, a quick marinade of herbs and garlic delicately seasons the meat before a controlled pan-searing to achieve a tender and juicy texture. A few minutes of resting is all it takes to enhance the dish, resulting in an authentic, gourmet, and uncomplicated meal, perfectly accompanied by roasted potatoes and vegetables.
Ingredients
Serves 2:
- 2 generous entrecôte steaks
- Olive oil
- 2 garlic cloves
- 1 bunch of thyme
- 1 sprig of rosemary
- 1 bunch of oregano
- 20 g butter
- 4 pinches of fleur de sel
Recipe
- One hour before cooking, remove the entrecôtes from the refrigerator. Drizzle with a little olive oil. Add the crushed garlic and chopped herbs. Rub the meat with the mixture and leave to marinate at room temperature for 1 hour.
- Heat a little oil in a pan and sear the entrecôtes for 1 minute in the very hot oil. When the meat releases easily from the pan, turn it over and cook for 1 minute on the other side.
- Then lower the heat, add the remaining marinade and the butter. Continue cooking for approximately 8 minutes, turning occasionally. If using a probe, remove the meat from the heat when it reaches a core temperature of 55°C for a medium-rare steak.
- Remove the meat from the heat. Wrap in aluminum foil and let rest for 5 minutes before seasoning with salt and serving.
- Serve with oven-roasted potatoes and vegetables.
Best enjoyed with a delicious glass of Nez Noir Réserve. Enjoy!
