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Meat Quick Classic Main course Chicken No-nonsense

A good entrecôte really needs only two things: high heat and rest. For this recipe use a frying pan without non-stick coating, because on stainless steel you get that beautiful, crispy crust that makes meat so delicious. The herb butter melts slowly on top and creates a rich, buttery sauce you really don't want to miss. This is the moment to show that outstanding meat doesn't have to be complicated.

x_ckl_recipe_markerJuicy entrecôte with herb butter A perfectly seared entrecôte with homemade herb butter. Simple, tasty and ready in less than twenty minutes. How do you make a juicy entrecôte with herb butter? Main course French 2 people 15 min 5 min 30 min 55 min

Make 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.

Meat Quick Classic Main course Chicken No-nonsense 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) Frying pan Mixing bowl Plastic wrap Kitchen paper Aluminum foil Tongs Cutting board Sharp knife Frying pan without Non-stick coating frying-pan-without-non-stick-coating Chopping Board chopping-board Meat Knife meat-knife Serving Tongs serving-tongs Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus German Steak foodies-duitse-biefstuk Smash Burgers with Truffle Aioli foodies-smash-burgers-met-truffel-aioli Langzaam gegaard varkensgebraad met rozemarijn en knoflookjus foodies-langzaam-gegaard-varkensgebraad-met-rozemarijn-en-knoflookjus

Recipe

Juicy entrecôte with herb butter

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

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Cooling time	30 min
Total	55 min

Equipment

Frying pan
Mixing bowl
Plastic wrap
Kitchen paper
Aluminum foil
Tongs
Cutting board
Sharp knife

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)

How do you make a juicy entrecôte with herb butter?

Make 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.

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The secret to a good crust is a hot pan and dry meat. Moisture is the enemy of color. Always pat your entrecôte very dry before cooking and only put it in the pan once the oil just starts to smoke. Then you know the heat is right. Stainless steel conducts heat evenly and gives you that beautiful brown crust that a non-stick pan simply can't achieve.

Great with a fresh green salad and some grilled vegetables, or simply with crusty baguette to mop up the sauce. The herb butter is easy to make ahead and keeps for a week in the fridge or a month in the freezer. That way you always have something on hand for a quick but tasty plate of meat.