We often imagine pan-seared entrecôte as a chef’s dish, precise to the degree and easy to mess up. In reality, it’s mainly a straightforward comfort food recipe: good meat, a very hot pan, bubbling butter, and a few minutes of attention.
Ingredients :
- Beef entrecôte steaks — They are the heart of the dish, so choose thick ones, ideally about 3 to 4 cm, with visible marbling. Meat that’s too thin cooks before it has time to form a nice crust.
- Olive oil or avocado oil — The oil starts the sear and helps the meat surface brown quickly. If your heat is very high, avocado oil is practical as it withstands heat better.
- Unsalted butter — It brings the nutty, enveloping flavor, especially when basting the meat at the end of cooking. Add it after the first sear to prevent it from burning too quickly.
- Crushed garlic — Garlic flavors the butter without needing to be finely chopped. Simply crush the cloves with the flat of the knife: they release their aroma without turning into bitter little bits.
