Entrecôte - Brushed with Thyme and Garlic Butter

Entrecôte - Brushed with Thyme and Garlic Butter

Entrecôte is not my favourite cut of steak, it’s often tough and chewy given the way the sinew works thought he meat. But when done well it’s can make for a great meal and an inexpensive one at that. This dish is my preferred way to cook it, it adds additional flavour (it’s a lean cut of meat after all) and the toast soaks up all the juices and flavours beautifully. Served with a spot of dijon and a rocket and parmesan salad it makes for a hearty dinner.

Ingredients for 2

600g entrecôte – best quality you can get
100g unsalted butter
2 cloves of garlic – crushed
Zest of half a lemon
Teaspoon on Thyme – chopped
Olive oil
2 slices of a sourdough bread – tin loaf if you can get one
Salt
Pepper

Method

If your entrecôte is thick (say 1 inch or so) you may want to tenderise it with a mallet or rolling pin before cooking.

In a small sauce pan melt the butter, on a low heat, with the thyme, garlic, lemon zest, a pinch of salt and pepper, and a plug of olive oil. As it melts stir. Once melted turn the heat off.

Heat a heavy based frying pan on a high heat. As it starts to smoke, brush the steak on both sides with the melted butter and season with salt. Fry the steak for 3-5 minutes a side for rare depending on thickness (if it’s about an inch thick you’ll need closer to 5 minutes per side). Once cooked, remove from the pan and leave to rest on a chopping board. Meanwhile brush both sides of the bread with more of the butter and fry in juices of the steak in the frying pan. About 1 minute total should do, turning halfway through.

Slice the steak and brush again with the butter. Serve by laying the steak on the slices of toast.

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