Grilled entrecôte with herb butter

A classic entrecôte with a perfect crust and creamy herb butter. This recipe shows why a good frying pan makes the difference.

📝 Ingredients

• 2 entrecôtes of about 200 g each
• Salt and freshly ground black pepper
• 1 tbsp neutral oil (e.g. sunflower oil)
• 1 knob of butter
• 2 sprigs fresh thyme
• 100 g soft butter (for the herb butter)
• 1 garlic clove, finely grated
• 2 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• A pinch of salt and pepper (for the herb butter)

👨‍🍳 Instructions

1. 1Take the entrecôtes out of the fridge at least 30 minutes before cooking so they come to room temperature. Pat them dry with paper towels.Meanwhile make the herb butter. Mix the soft butter with the garlic, finely chopped parsley, thyme, salt and pepper. Roll it up in plastic wrap and place it in the fridge.Heat the frying pan over high heat until it's very hot. Add a splash of oil and wait until it starts to smoke lightly.Season the entrecôtes generously with salt and pepper on both sides. Place them in the hot pan and cook 2 to 3 minutes per side for medium-rare, without moving them. This gives you that beautiful golden-brown crust.In the final minute add a knob of butter and a sprig of thyme to the pan. Baste the meat repeatedly with the foaming butter.Remove the meat from the pan and let it rest for 5 minutes on a cutting board, loosely covered with aluminum foil.Serve the entrecôtes with a slice of cold herb butter on top. It will slowly melt over the warm meat. Delicious with roasted baby potatoes or a fresh salad.