Entrecôte Maître D’hôtel Recipe
Savor the exquisite flavors of our Entrecôte maître d’hôtel, featuring a perfectly grilled ribeye steak, drizzled with a rich herb and garlic butter that melts into the juicy meat. Served with a side of crispy golden fries and a fresh seasonal salad, this classic French dish promises a delightful culinary experience that will transport your taste buds to the heart of Paris.
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Ingredients
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Entrecôte Ingredients
Method
Cooking Instructions
Prepare the Steak
Season the entrecôte steaks with salt and black pepper on both sides. Let them sit at room temperature for about 30 minutes.
Cook the Steak
Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the skillet and let rest.
Make the Maître d'Hôtel Butter
In the same skillet, reduce the heat to medium. Add the butter and minced garlic cloves. Cook until the garlic is fragrant, about 1 minute. Stir in the chopped parsley and lemon juice.
Serve
Slice the rested entrecôte and serve with the maître d'hôtel butter drizzled over the top.
