A simple yet impressive recipe made by marinating beef entrecôte in olive oil and coarsely ground black pepper, then quickly grilling it. With a lightly seared exterior and juicy interior, this entrecôte is a fast and bold choice for special dinners.
Pat the entrecôte slices dry with paper towels and let them come to room temperature; rub both sides with olive oil and coarsely ground black pepper.
On a well-heated grill or cast-iron pan, sear the entrecôtes on each side without moving them, cooking to your preferred doneness.
Remove the entrecôtes from the grill, add salt, let rest for a few minutes, and serve hot.
Important: Be sure to bring the entrecôte to room temperature before putting it on the grill; cold meat won't cook evenly on the grill. Caution: Instead of flipping the meat frequently, let each side sit still for a few minutes to allow the sear to form.
If you let the entrecote rest for a few minutes after cooking, the juices redistribute inside and it releases less liquid when cut.
Admin DadaGastro · verified in test kitchenBu tarifte şeker miktarını azaltsam tadı çok mu değişir? Tarifte glutensiz un kullanılabilir mi acaba?
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