Grilled Entrecote Steak
A perfectly seared, juicy ribeye steak seasoned with simple aromatics to highlight its natural, rich beef flavor.
Ingredients
- •4 entrecote (ribeye) steaks, about 1 inch thick (approx. 250g each)
- •2 tablespoons extra virgin olive oil
- •4 cloves garlic, smashed
- •2 teaspoons kosher salt
- •1 teaspoon freshly cracked black pepper
- •4 sprigs fresh rosemary
- •4 sprigs fresh thyme
Instructions
- 1
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to reach room temperature for even searing.
- 2
Pat the steaks completely dry with paper towels to ensure a good crust forms during grilling.
- 3
Rub both sides of the steaks with olive oil, then season generously with kosher salt and black pepper.
- 4
Preheat your grill to high heat (about 450°F/230°C) and ensure the grates are clean and lightly oiled.
- 5
Place the steaks on the grill and sear for 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
- 6
During the last 2 minutes of grilling, place the smashed garlic, rosemary, and thyme sprigs directly on the grill next to the steaks to infuse the air with aromatics.
- 7
Remove the steaks from the grill and transfer them to a cutting board or warm platter.
- 8
Let the steaks rest for at least 8-10 minutes before slicing to allow the juices to redistribute throughout the meat.
💡 Chef tips
- Use an instant-read meat thermometer: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- If you don't have an outdoor grill, a heavy cast-iron grill pan on the stovetop works perfectly.
- Do not skip the resting period, as cutting too early will cause the flavorful juices to run out, resulting in dry meat.
✅ How it should turn out
The steak should have a deep, charred crust with a tender, succulent pink center, smelling of roasted garlic and fresh herbs.