Entrecôte Dry Aged with Thyme-Garlic Butter
Servings 2 people
Cost 25€
Equipment
- Grill Rösle
- <a href="https://amzn.to/2WAqGxB">Meat Thermometer
Ingredients
- 500 g Entrecote dry aged 2 pieces - 3cm wide
- 3 branches thyme
- 1 garlic clove
- salt grob
- 1 tbsp oil vegetable
- 50 g butter
- coarse salt
Instructions
- Make sure that you take the meat out of the fridge 1h before grilling it.
- In the mean time prepare the coal and cover only half of the surface of the grill with it. You need to make sure that after grilling the meat has space where the steaks could rest for few minutes.
- 15 minutes before grilling brush each side of the steaks with a little oil and sprinkle them with a little coarse salt.
- As soon as your grill is ready (300 deg temperature) place your steak under direct coal and grill them each side for 3 minutes.
- Check how wonderful the fat carmalises:)
- Afterwards place the steaks on the other side of the grill where they can rest until they reach 50-52 degrees.
- Immidietly pack them into aluminium foil and let it rest for at least 5 minutes.
- In the mean time prepare you butter. Wash thyme and peel garlic clove. The a small bowl, place butter, add thyme leaves and crushed garlic stir all well together.
- Serve steaks with butter and side dish your choice.