Pan-Seared Entrecôte steak
Entrecôte steak is a high-quality cut of beef taken from between the ninth and eleventh rib. What makes ribeye special is the marbling of fat around the edges and within the meat itself, which gives it exceptional flavor, tenderness, and juiciness. By cooking it simply on a cast iron skillet with good-quality olive oil, seasoning it lightly with just salt and pepper, and serving it with a delicious herb butter, this meat is worthy of any dining table. Adding to its value is its origin; it comes from Kerttu Kikas’ family organic beef farming.
Preparation time: About 10 minutes
Difficulty level: Easy
Serves: Two
Ingredients:
Two to four slices of entrecôte steak, cut to about 2 cm thickness
4-5 tablespoons of olive oil for cooking
Sea salt and black pepper for seasoning
Herbal butter for serving
Preparation:
- Allow the steak to come to room temperature for about an hour before starting to cook.
- Slice the beef across the grain into two or four slices about 2 cm thick.
- Heat olive oil in a cast iron skillet over high heat. Place the steak slices in the pan. Sear them undisturbed for 3 minutes on one side. Then, flip them over and sear for an additional 2 minutes on the other side. Season with sea salt and black pepper after flipping the steak.
- Remove the steak from the pan and let it rest for 3-5 minutes. Then, slice the steak if desired or serve it whole.
To prepare the herb butter for serving, place 100 g of softened butter and a handful of basil, dill, oregano, thyme, or any herbs of your choice into a food processor. Also, season with a couple of pinches of sea salt. Blend the herb butter in the food processor until smooth, then wrap it in plastic wrap or parchment paper and refrigerate until needed. Thin slices of herb butter can be cut and placed over the hot steak pieces.
Additionally, you can serve the pan-seared ribeye steak with baked potatoes, vegetables, salad, mashed potatoes, or any other preferred side dishes.
Ready!!
