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Home Gegrilde entrecôte met kruidenboter

Meat Classic Quick Festive Main course

A nice entrecôte is seared on high heat, and for that you need the right pan. For this use a frying pan without non-stick coating, because it withstands high temperatures and gives you that rich, deep crust you want. Making herb butter yourself takes five minutes and completes the dish. This is the sort of recipe you'll want to make again and again.

x_ckl_recipe_markerGrilled 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. How to make a grilled entrecôte with herb butter? Main course French 2 people 10 min 5 min 5 min 51 min

Take 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.

Meat Classic Quick Festive Main course 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) Frying pan without non-stick coating Cutting board Sharp knife Mixing bowl Paper towels Aluminum foil Spoon or brush (for basting) Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Knife meat-knife dinner plates dinner-plates Chopping Board chopping-board Beka Frying pan Maestro stainless steel Ø 24 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 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"] Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Steak with red wine sauce and rosemary foodies-biefstuk-met-rode-wijnsaus-en-rozemarijn Entrecôte with herb butter and roasted garlic foodies-entrecote-met-kruidenboter-en-geroosterde-knoflook Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter

Recipe

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.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	10 min
Stiffen up min.	5 min
Cooling time	5 min
Total	51 min

Equipment

Frying pan without non-stick coating
Cutting board
Sharp knife
Mixing bowl
Paper towels
Aluminum foil
Spoon or brush (for basting)

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)

How to make a grilled entrecôte with herb butter?

Take 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.

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A stainless-steel frying pan without a non-stick coating is exactly the tool that makes this dish great. The thick base distributes heat evenly, so your meat cooks evenly from all sides and forms a proper crust. No hotspots, no unevenly cooked steak. Quality pays off on your plate here.

Want to get more out of your meat? Experiment with cooking time and use a meat thermometer for the perfect internal temperature. Medium-rare is around 55°C. That way you can serve a steak to relish every time, whether you're cooking for yourself or for guests.