Juicy entrecôte with herb butter

A perfectly seared entrecôte with homemade herb butter. Simple, tasty and ready in less than twenty minutes.

📝 Ingredients

• 2 entrecôtes (each approx. 200 g, at least 2 cm thick)
• Salt and freshly ground pepper
• 1 tbsp sunflower oil
• 1 knob of butter (for frying)
• 100 g soft butter (for the herb butter)
• 1 garlic clove, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme, finely chopped
• Pinch of salt (for the herb butter)

👨‍🍳 Instructions

1. 1Make the herb butter first. Mix the soft butter with the garlic, parsley, thyme and a pinch of salt. Roll the mixture in plastic wrap into a log and chill for at least 30 minutes to firm up.Take the entrecôtes out of the fridge 30 minutes before cooking. Bring them to room temperature, pat dry with kitchen paper and season generously with salt and pepper.Put the frying pan over high heat and wait until it's very hot. Add a splash of a high smoke point oil, such as sunflower oil.Place the entrecôtes in the pan. Cook 2 to 3 minutes per side for medium-rare. Don’t press them down, let the pan do the work.In the last minute add a knob of butter and spoon the buttery juices over the meat continuously. This gives extra flavor and shine.Remove the meat from the pan and place on a warm plate. Loosely cover with aluminum foil and let rest for 5 minutes.Slice a piece of herb butter from the roll and place it on top of the meat. Serve immediately and enjoy.