📝 About This Recipe
The quintessential French bistro experience, this Entrecôte is a celebration of premium rib-eye beef, seared to develop a deep, mahogany crust while remaining succulent and pink within. Originating from the 'between the ribs' cut, it is prized for its rich marbling and intense beefy flavor, further elevated here by a decadent compound butter infused with fresh herbs and lemon. This dish is a masterclass in simplicity, proving that with the right technique, a few high-quality ingredients can create a world-class meal.
🥗 Ingredients
The Steak
- 2 pieces Entrecôte (Rib-eye) Steaks (12-14 oz each, cut 1.5 inches thick, at room temperature)
- 2 teaspoons Kosher Salt (or to taste)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
- 2 tablespoons Unsalted Butter (for basting)
- 3 sprigs Fresh Thyme
- 2 cloves Garlic (smashed)
Beurre Maître d'Hôtel (Compound Butter)
- 1/2 cup Unsalted Butter (high-quality, softened to room temperature)
- 2 tablespoons Fresh Flat-Leaf Parsley (very finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Shallot (minced extremely fine)
- 1/4 teaspoon Sea Salt (fine grain)
- 1 pinch Cayenne Pepper (optional, for subtle heat)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator at least 45 minutes before cooking to ensure they reach room temperature for even heat distribution.
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2
Prepare the compound butter by combining the softened butter, chopped parsley, minced shallots, lemon juice, sea salt, and cayenne in a small bowl.
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3
Mix the butter vigorously with a fork until fully emulsified and light. Roll it into a log using parchment paper and chill in the freezer for 15 minutes to firm up.
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4
Pat the steaks extremely dry on all sides using paper towels; moisture is the enemy of a good crust.
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5
Season the steaks generously with kosher salt and the cracked black pepper, pressing the seasoning into the meat so it adheres.
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6
Heat a heavy cast-iron skillet over medium-high heat until it begins to wisps of smoke appear.
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7
Add the grapeseed oil to the pan. Carefully lay the steaks into the skillet, laying them away from you to avoid oil splatters.
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8
Sear the first side without moving the meat for 3-4 minutes until a deep brown, caramelized crust has formed.
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9
Flip the steaks. Immediately add the 2 tablespoons of butter, thyme sprigs, and smashed garlic cloves to the pan.
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10
Tilt the pan slightly so the melting butter pools with the herbs and garlic. Use a large spoon to continuously baste the steaks with this aromatic butter for the final 3 minutes of cooking.
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11
Use an instant-read thermometer to check for doneness: 125°F (52°C) for rare, or 135°F (57°C) for medium-rare.
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12
Transfer the steaks to a warm plate or cutting board. Pour the remaining pan juices over them and let them rest for at least 8-10 minutes.
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13
Slice the chilled compound butter into thick coins. Place two coins on each hot steak and allow them to begin melting into a glossy sauce.
💡 Chef's Tips
Always use a cast-iron skillet for the best heat retention and crust formation. Don't skimp on the resting time; it allows the muscle fibers to relax and reabsorb the juices. If the pepper is burning too quickly, reduce the heat slightly after the initial flip. For an extra-clean finish, strain the pan juices through a fine-mesh sieve before pouring over the resting meat. Use high-quality European-style butter for the compound butter as it has a higher fat content and better flavor.
🍽️ Serving Suggestions
Serve with classic French 'Pommes Frites' (thin, crispy fries) and a side of Dijon mustard. Pair with a simple watercress or arugula salad dressed in a sharp lemon vinaigrette to cut through the richness. Accompany with a glass of bold red wine, such as a Bordeaux or a Cabernet Sauvignon. Add a side of sautéed haricots verts with toasted almonds for a touch of green. Serve with a crusty baguette to mop up the melted herb butter and meat juices.