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Ingredients
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Steak
Optional finishing (compound butter or sauce)
Method
Steak
- 1
Bring to temperature
Remove the 250 g entrecôte from the refrigerator and let it rest on the counter, uncovered, for 30–45 minutes until it reaches near room temperature. Pat it dry thoroughly with paper towels to remove any surface moisture—this ensures good browning.
- 2
Season
Generously season both sides and the edges of the steak with the coarse sea salt and freshly ground black pepper. Press the seasoning lightly so it adheres.
- 3
Preheat pan
Place a heavy skillet (cast-iron preferred) over high heat and let it heat for 4–6 minutes until very hot. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.
- 4
Sear
Carefully place the steak in the hot pan. Sear without moving for 2 minutes to form a deep brown crust. Flip and sear the other side for 2 minutes. For a 250 g entrecôte about 2–2.5 cm thick, this timing yields medium-rare; adjust time +/- 30–60 seconds per side for thinner/thicker cuts or desired doneness.
- 5
Baste
Lower heat to medium. Add the 15 g unsalted butter, crushed garlic clove, and thyme/rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly for 30–60 seconds to infuse flavor and finish cooking.
- 6
Rest
Transfer the steak to a cutting board or plate and let it rest loosely tented for 5–7 minutes. Resting redistributes juices so they aren’t lost when slicing.
- 7
Optional finishing (compound butter or pan sauce)
- 8
Compound butter (optional)
For a simple compound butter, mix the 20 g softened unsalted butter with a pinch of salt and a little chopped fresh herb if available. Place a spoonful on the hot steak as it rests so it melts over the meat.
- 9
Pan sauce (optional)
After removing the steak, lower heat to medium-low and add the minced shallot to the skillet. Sauté for 30–45 seconds until softened, then pour in 30 ml red wine or beef stock to deglaze, scraping browned bits from the pan. Reduce by half (about 1–2 minutes). Swirl in 10–15 g cold butter off-heat to finish the sauce and spoon over the steak.