Entrecote Steak



2 cuts of entrecote steak, or thinly sliced ribeye
5/6 tbsp rapeseed oil
½ tsp Himalayan salt
several cracks of fresh black pepper
1 tbsp of Worcestershire sauce sauce
½ tsp balsamic vinegar
1 clove of garlic, grated
2 tbsp butter to finish

Lay the steak in a bowl add the marinade, leaving a few tbsp. of rapeseed to cook with. Marinate for half an hour covered at room temperature. Wipe off marinade from the steak by sitting on paper towels. Heat a pan until very hot, and add a few tbsp. of rapeseed oil. Sear the beef on both sides, about 2 or 3 minutes on both sides to achieve medium/medium rare. Add the butter as you turn it over for the second time. Take a spoon and baste the steak over and over while cooking the second side. Take out of pan and let it rest for about two minutes in its juices. Slice. Drizzle it’s juices over the sliced steak and sprinkle with a little sea salt.

Four Avocados

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