Grilled Entrecote Steak
Savor a mouthwatering, restaurant-quality grilled entrecote steak seasoned to perfection and cooked to your ideal doneness.
Ingredients
- •4 entrecote steaks (ribeye, about 8 oz/225g each and 1-inch thick)
- •2 tablespoons extra virgin olive oil
- •1 tablespoon coarse sea salt
- •1 teaspoon freshly ground black pepper
- •3 cloves garlic, smashed
- •4 sprigs fresh rosemary
- •2 tablespoons pareve margarine (or olive oil)
Instructions
- 1
Remove the entrecote steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
- 2
Pat the steaks completely dry on all sides with paper towels to help achieve a rich, golden-brown crust.
- 3
Rub the steaks lightly with extra virgin olive oil, then season generously on all sides with coarse sea salt and freshly ground black pepper.
- 4
Preheat your grill or a heavy cast-iron grill pan over high heat until it is smoking hot.
- 5
Place the steaks on the hot grill and sear for about 4 to 5 minutes without moving them to develop a deep, flavorful crust.
- 6
Flip the steaks and cook for another 3 to 4 minutes for medium-rare, adding the smashed garlic, rosemary sprigs, and pareve margarine to the top of the steaks during the last minute of cooking for extra aroma.
- 7
Transfer the steaks to a warm cutting board or platter and let them rest undisturbed for 5 to 8 minutes to allow the juices to redistribute.
- 8
Slice the entrecote against the grain and serve warm with the pan juices.
💡 Chef tips
- Always use a digital meat thermometer inserted into the thickest part of the meat to check doneness: 130°F (54°C) for medium-rare.
- Do not skip the resting step, as cutting the steak too soon will cause all the delicious juices to run out onto the board.
- Store any leftover cooked steak in an airtight container in the refrigerator for up to 3 days, and gently reheat it sliced in a warm pan.
✅ How it should turn out
The finished entrecote steaks feature a wonderfully charred exterior with a juicy, tender, and deeply savory interior that melts in your mouth.