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How to cook the perfect entrecôte

February 1, 2017

Meat entrees are popular the the Berlin restaurant Pigalle. Chef Martin Harder shows us how to prepare a perfect entrecôte -- and side dishes like red beets.

https://p.dw.com/p/2WoT3
Euromaxx Pommersches Entrecôte
Image: rbb

Recipe

Entrecôte

Weight 250 - 300 grams of beef

Remove the meat from the fridge 30 minutes before you want to cook it.

Heat the oven to 120 degrees Celsius.

You can prepare a steak so that it is rare, medium or well-done. 

If you are using a grill pan, brush the meat with a little oil first and then place it on the hot grill.

If you are using an ordinary pan, first heat some fat (ideally rapeseed or peanut oil which have a higher smoke point than olive oil or butter which can become bitter) and when it is piping hot, add the meat after patting it dry. 

Cook the meat on both sides for about one to two minutes. 

Euromaxx Küchenchef Martin Harder Restaurant Pigalle
Image: rbb

Searing the meat seals the juices in. 

Add salt and pepper and put the steak in the preheated oven for between six and 12 minutes depending on its thickness. 

Remove the steak from the oven and leave it to stand for three to five minutes before serving.