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
2 slices of a sourdough bread – tin loaf if you can get one
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.