It is a part of beef lying between beef neck and striploin steak, is larger than classic ribeye steak as well as more streaky and fatter with visible marbling. Ideal for steaks prepared on a grill or in a pan.
Grilled steak with curry dip Ingredients 4 steaks (2 to 3cm high) Salt and pepper Olive oil 80g ideally homemade mayonnaise 80g Greek yogurt 2 teaspoons green curry paste 2 tablespoons mango chutney Method Prepare curry dip first. Mix yogurt, mayonnaise, curry paste and mango chutney together. Put in a cool place to rest. Leave steaks outside of a fridge for at least an hour, then dry them, salt, pepper and smear with olive oi. Grill steaks on each side for 2 to 3 minutes. Then let them rest for 10 minutes before serving. Serve with chilled curry dip along with roasted baby potatoes for example.
Easy but yummy entrecôte roasted on a pan Ingredients 2 steaks (2 to 3cm high) Salt and pepper Olive oil 2 bunches of fresh thyme Butter Method Take out steaks from a fridge and leave them outside for an hour. Dry steaks and smear with olive oil. Preheat a lithium pan and fry steaks on each side for 2 to 3 minutes. Finally, switch off heating, but leave the pan on a hot hob. Salt and pepper steaks on both sides well and place 1 slice of butter and a bunch of thyme on top of each steak. Immediately cover the pan and leave on the hob for 10 minutes. Remove steaks from the pan, add 2 more cubes of butter into meat juice left in the pan and stir gently until melted. Serve steaks drizzled with butter juice.