Entrecôte Grillée Recipe
Grilled Rib Eye Steak 400g
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Ingredients
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Steaks & seasoning
Cooking fats & finishing
To serve (optional)
Method
Steaks & seasoning
- 1
Bring steak to temperature
Remove the 400 g rib eye from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat the steak dry on all sides with paper towels — a dry surface gives a better sear.
- 2
Season
Just before cooking, season both sides generously with the 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. If using, sprinkle the 0.25 tsp garlic powder evenly. Press the seasoning lightly so it adheres.
Cooking fats & finishing
- 3
- 4
- 5
Baste and finish
Reduce heat to medium. Add 1 tbs unsalted butter, 2 crushed garlic cloves (with skin), and 2 sprigs of thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously for 1.5–3 minutes while the butter foams. Continue until the internal temperature reaches your target: 50–52°C (122–126°F) for rare, 54–57°C (130–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. If using a grill, move the steak to a cooler zone, close the lid and check temperature with an instant-read thermometer; add butter and herbs in a heatproof spoon or on a small cast-iron plank to baste if possible.
- 6
Carryover & rest
Remove the steak from the pan or grill when it is 3–5°F (about 2–3°C) below your target, as it will continue to rise while resting. Transfer to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute.
- 7
To serve (optional)
- 8
Pair the entrecôte with roasted vegetables, a simple green salad, or classic pommes frites. Serve immediately while warm.
