Juicy entrecôte with herb butter

Ingredients

• 2 (about 200 g each, at least 2 cm thick)entrecôtes
• to tastesalt and freshly ground black pepper
• 1 tbspsunflower oil
• 1 knobbutter, for frying
• 100 gsoft butter, for the herb butter
• 1 clove, finely choppedgarlic
• 2 tbsp, finely choppedfresh parsley
• 1 tsp, finely choppedfresh thyme
• 1 pinchsalt, for the herb butter

Instructions

1. 1

   Mix the herb butter

   Combine the soft butter with the garlic, parsley, thyme and a pinch of salt. Shape it into a log using plastic wrap and chill for at least 30 minutes, until firm.

2. 2

   Prepare the steaks

   Take the entrecôtes out of the fridge 30 minutes before cooking so they can come to room temperature. Pat them dry with kitchen paper and season generously with salt and pepper.

3. 3

   Heat the pan

   Set a frying pan over high heat and let it become very hot. Add the sunflower oil.

4. 4

   Sear the steaks

   Put the entrecôtes in the pan and cook for 2 to 3 minutes on each side for medium-rare. Leave them undisturbed rather than pressing them down.

5. 5

   Baste with butter

   During the final minute of cooking, add a knob of butter and continuously spoon the buttery pan juices over the meat.

6. 6

   Rest the meat

   Transfer the steaks to a warm plate, cover loosely with aluminium foil and leave to rest for 5 minutes.

7. 7

   Finish and serve

   Cut a slice of herb butter from the chilled log, place it on each steak and serve straight away.

What is entrecôte with herb butter?

Entrecôte is a French name for a tender, well-marbled cut of beef, often taken from the rib area. Steak served with flavoured butter is a classic bistro-style pairing: the hot meat softens the butter and carries its savoury herbs.

Here, parsley, thyme and garlic give soft butter a fresh, aromatic flavour. Chilling it into a log makes it easy to slice over the steaks just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 42g protein, 1g carbs, 89g fat.

The beef provides most of the protein, while the herb butter and frying butter contribute much of the fat and energy; the sunflower oil adds some more fat. Potatoes or a generous serving of green vegetables can round out the plate, depending on how substantial you want the meal to be.

Make the butter ahead

Soft butter blends more easily with the finely chopped herbs and garlic. Roll the mixture tightly in plastic wrap so it holds together as it firms in the fridge.

The recipe calls for at least 30 minutes of chilling. This gives the butter time to set while the steaks come towards room temperature.

Get the steaks ready

Room-temperature steaks are easier to cook evenly than very cold ones. Patting the surfaces dry also helps them sear rather than release excess moisture into the pan.

Season generously with salt and freshly ground pepper shortly before cooking. Keep the steaks at least 2 cm thick, as specified, for the stated searing time to suit medium-rare.

Use a properly hot pan

Heat the pan over high heat before adding the sunflower oil. The oil should be hot when the steaks go in; if the pan is not ready, the meat is less likely to form a good seared surface.

Avoid pressing or moving the steaks around as they cook. Let them sear for 2 to 3 minutes per side, then add the frying butter for the final minute.

Baste and check doneness

Once the butter has melted, spoon the foaming pan juices over the steaks continuously during the last minute. This coats the meat with the butter's flavour as it finishes cooking.

The recipe's 2-to-3-minute sear on each side is intended for medium-rare steaks of the stated thickness. Rest them for 5 minutes before serving so the surface is not piping hot when you add the herb butter.

What to serve alongside

A crisp green salad or steamed green beans make a fresh contrast to the rich steak and butter. For a more filling plate, serve with boiled or roasted potatoes.

Add the herb butter just before serving, so it softens over the warm meat rather than disappearing into the pan.

Recipe notes & tips

• Chop the parsley, thyme and garlic finely so they mix evenly into the butter.
• Shape the herb butter into a compact log before chilling to make neat slices.
• Have the oil and frying butter ready before the steaks go into the pan.
• Use a pan large enough to hold both steaks without crowding.
• Let the steaks rest for the full 5 minutes before adding the herb butter.
• Serve the steaks straight away while the butter is beginning to soften.

Variations

• More parsley: Increase the parsley for a brighter, greener herb flavour.
• Extra garlic: Add another finely chopped clove for a more pronounced garlic note.
• Different herbs: Swap the thyme for finely chopped chives in the butter.
• Pepper-forward: Use a generous grind of black pepper on the steaks before searing.
• Potato side: Serve with roasted potatoes to make the meal more substantial.

Common mistakes to avoid

• Cold steaks: Take them out of the fridge 30 minutes before cooking as directed.
• Damp surfaces: Pat the meat dry with kitchen paper before seasoning.
• Pan not hot enough: Let the pan become very hot before adding the oil and steaks.
• Pressing the meat: Leave the steaks alone while they sear instead of flattening them.
• Skipping the rest: Cover loosely with foil and rest for 5 minutes before serving.
• Adding butter too early: Wait until the final minute to add the frying butter and baste.

How to store

Refrigerate leftover cooked steak in an airtight container and use within 3 days. Reheat gently in a covered pan until warmed through; the herb butter can be kept chilled separately and sliced onto the meat when serving.

Frequently asked questions