Entrecte steaks and spicy butter
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Entrecôte steaks are grateful to be cooked. There’s enough fat in the meat to keep it juicy even when grilled “well done”. However, the best entrecôte is the reddish inside. The spicy butter on the pork and the steak is like a prize.
Entrecôte steaks x 200 – 300g /per serving
1 teaspoon olive oil; 1 teaspoon butter salt and pepper
Salted butter
100g butter salt dried herbs such as rosemary, thyme, sage etc. Let it go to taste and butter the outside. Chilli, pepper and curry work well in spicy soups.
One hour before cooking, leave the steaks in the room. Rub the surface with olive oil, salt and pepper.
Put the butter in the room to thaw for a while. If you’re in a hurry, pop the butter in the microwave for a moment to soften. When you can stir the butter, add salt and herbs and stir well. Spiced butter, as the name suggests, is meant to taste of something, i.e. to be a spice in the spices.
Take a piece of clingfilm, spoon the butter on, roll the clingfilm over the top and roll the butter into a “candy” and pack it tightly. Put the seasoning butter in the fridge to cool.
Entrecôte steaks can be grilled or pan-fried
The grill grate part of the steak will give you nice stripes. Medium steak comes out in 2-3 minutes per side, depending on the thickness of the steak of course. If you require a more cooked steak, you can cook a few minutes more in the upper part of the grill.
Same with the pan, 2-3 minutes per side is enough, but you can continue cooking for 5 & 10 minutes in a 150C oven.
Serve the entrecôte steaks with spicy butter and grilled vegetables.
The steaks are cooked in the oven for a few minutes.
