Entrecôte

Savor the rich flavors of a perfectly seared entrecôte, infused with garlic and thyme, and finished with a touch of butter. Ideal for a romantic dinner or a weekend treat that brings a taste of French bistro to your table.

• 2 pieces entrecôte steaks
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 sprig fresh thyme
• to taste salt
• to taste black pepper
• 1 tablespoon butter

Method

1. 1

   Remove the entrecôte steaks from the refrigerator and allow them to come to room temperature for about 30 minutes before cooking.

2. 2

   Season the steaks generously with salt and freshly ground black pepper on both sides.

3. 3

   In a large skillet, heat the olive oil over medium-high heat until shimmering.

4. 4

   Add the entrecôte steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your preference.

5. 5

   In the last minute of cooking, add the crushed garlic and thyme to the skillet, along with the butter. Baste the steaks with the melted butter for enhanced flavor.

6. 6

   Once cooked to your liking, remove the steaks from the skillet and let them rest on a cutting board for 5 minutes before slicing.

7. 7

   Serve the entrecôte steaks sliced with your choice of sides, drizzling some of the pan juices over the top.