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.
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.
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.