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Marinaded Entrecôte
Few things in life are better than a good entrecôte—provided it’s cooked properly, of course. You’d almost think it’s rocket science if you see the shoe-leather steaks some of our Dutch restaurants dare to serve us, but really, it’s not that hard to cook the perfect steak. I think Entrecôtes are called rib steaks, rib eye or prime rib in the US & Canada, aren’t they?
Though I usually don’t care for raw meat at all, an entrecôte definitely tastes best when it’s cooked medium rare. Even I have to admit that. But in the end it all comes down to personal preference, I guess.
This particular piece was so flavorful and tender, it almost melted on my tongue. I opted for organic meat (it just tastes better to me), and combined with the marinade it created magic right on my plate. Here’s the steak marinade that works wonders for us.
Do you marinade your steaks as well? Or do you use a dry rub/basic seasoning?
Ingredients:
3 tbsp oil
1 1/2 tbsp soy sauce
2 tbsp red wine vinegar
2 tsp fresh lemon juice
2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1 large garlic clove
1 large shallot
2 rosemary sprigs
tabasco
pepper
salt
Directions:
* I’m making a marinade for 2 steaks.
Get yourself a big bowl and fill it with 3 tbsp oil, 1 1/2 tbsp soy sauce, 2 tbsp red wine vinegar, 2 tsp Worcestershire sauce, a lot of black pepper, a few tabasco shakes, a heaping 1/2 tsp Dijon mustard and a really good squeeze of (fresh) lemon juice, about 2 tsp.
Tip: If you like a hint of sweetness to your marinade, you can add some honey to it as well (about a tsp or so will do). This will also lightly caramelize the outside of your steak, which is pretty (&) delicious.
Give the marinade a really good stir.
I’ve thinly sliced a rather large shallot. You can also do this with 1/3 of a regular onion.
And slice a large garlic clove. You’re not afraid of garlic, are you?
One of the ingredients you’ll often find in my marinades is fresh rosemary. That stuff is highly addictive. I’ve picked two sprigs, and lightly bashed them with my pestle to release some of the fragrant oils.
Moment of silence, please! An entrecôte is pretty much the best piece of meat in the world to me. Some would beg to differ, but I stand by my opinion!
Get yourself a big ziploc bag, place one rosemary sprig at the bottom, place your meat on top of the rosemary and place the other sprig right on top of the meat. Pour the marinade in there as well.
Be sure to put some garlic and shallot slices at the bottom of the meat as well, so both sides of the steak will be flavored.
Now lightly massage the marinade into the meat. Yeah, I really said massage! These are pretty darn expensive steaks in the Netherlands. You betcha I’ll treat ‘em like a baby!
I usually let the meat marinate overnight, but was running out of time. I’ve only marinated the steaks for 4 hours this time but they were fabulous. I also don’t dab the meat with a paper towel because that removes the oil and I always oil the steak and never the griddle. I also never use butter. In order to properly cook a steak on a griddle you need really, really high temperatures to begin with. At these temperatures the oil—and especially butter—could burn before you even tossed the steak on top of it. It can easily subtract from the flavor! I don’t like taking chances with a good piece of meat!
Get the steaks from the bag and remove the onion, garlic and rosemary and I always season the steak with salt and pepper. For some people the soy sauce will have provided enough saltiness.
I’m so in love with my Le Creuset reversible grill! Got it on sale and been using it ever since. Now the mistake most people make is grilling at too low a temperature for too long. You really want to heat up that griddle. I always heat the griddle on a high temperature for ten minutes straight.
My steaks weren’t that thick (little less than an inch or so), so I’ve cooked them for only 4 minutes. Two minutes on each side, and after each minute I rotated the steak 90 degrees to create the grill stripe cross pattern.
One of the most important things is letting the meat rest for 5 minutes before eating it. Never skip this step! This will not only allow the steak to continue to cook a while longer, but it evens the heat and allows the juices in the meat to distribute themselves more evenly.
Because I don’t want the meat to cool too much and too quickly, I normally cover it with aluminum foil. I ran out of it, so had to go for plastic wrap. Whatever works, I don’t care, I just want that steak. Can you really blame me?
Thinly slice it. Drizzle the juices that oozed out during the settling over the slices, step back and revel in its beauty. If you needed something to go with my Pesto Baked Potatoes or my Peanut Flavored Potatoes, you can stop searching; here it is!
Don’t forget to sigh after each bite, okay!
When grilling a steak, I rub it with olive oil and KPaul’s Blackened Steak Magic. My family really likes that seasoning flavor. Is KPaul’s blends available to you?
@Kate/Massachusetts:
I don’t think I’ve ever seen it. I’ve also been looking around for Morton’s hot salt, and they don’t sell it here either.
I use a course ground mustard as the base of my marinade, with rosemary, garlic and soy sauce. MMM!
I am a steak purist; kosher salt, cracked black pepper and cooked medium rare, is how I usually eat my meat. However, I do appreciate a marinated steak on occasion as well as a good Brazilian grill (chimichuri sauce or garlic brushed meats). Last night we went to Fogo de Chão which is a Brazilian style grill here that serves all sorts of meat, as much as you can stand to pack into your body. You can take a look at their website http://www.fogodechao.com/ which has a list of their meat selection… anyway, one of the meats (the Picanha) came to our table on one run basically rare on the inside and seared on the outside and I insisted that I eat it! The gaucho was insisting that I wouldn’t want it, it was funny. One of my table mates was completely grossed out, but the blood has all the flavor and the meat was like butter *shrug* it was heavenly.
Ironically, this is what I cooked on Saturday night using a flank steak. I added wasabi to the marinate. I must say, it was really great.
I have been to the Fogo de Chao in Amsterdam. Sorry, not too impressed. I’ll take an American steak anyday!
@Deb:
Is that a restaurant or something? I’ve never heard of Fogo de Chao.
edit: just googled it, it’s supposedly a Brazilian restaurant, but I can’t find one in Amsterdam, merely in the US. Where precisely in A’dam is this restaurant?
@Deb:
But there is no Fogo de Chão in Amsterdam!
@Simone:
I guess you’re right. Just checked their website, and Amsterdam isn’t listed in their locations section either.
This looks like a great recipe! I’ve been to Fogo de Chão- what a fun experience. All Brazilian rodizios (rodizio = unlimited barbecue) are pretty great, but Fogo de Chão takes the cake. Their premium meats and sausages are seasoned sooo well. I’ve been to the one in Washington, DC twice and have been to tons of other rodizios in the U.S. and in Portugal- this one is the best! Kay, if you ever get the chance, I really recommend it.
@Alexandra:
I didn’t even know what it was! From the looks of it, I’ll have to get on a plane in order to eat there. Might turn out to be a pretty expensive steak :)
Ok, I admit, I am an USA steak purist. Has to be grilled over wood. Hickory to be precise. Or cowboy wood charcoal–That’s ok too. But, it can only have kosher salt and fresh cracked black pepper on it. And if it is any more done than Med. Rare, I will not be a happy camper, although I will still probably eat it anyway. :-) Occassionally my hubby drenches it in a good whiskey after cooking it, that’s the only allowable liquid–kinda like a drunken steak. And, I get the thickest and most marbled ones I can. What a treat!! Garlic mashed potatoes, garlic bread, and a roasted veggie, and I’m a happy girl.
Wow
It looks so delicious
Thank for sharing
Those steaks didn’t really look like rib eye to me, not enough fat marbling. Looks more like what we would call a new york strip here in the US. I never usually marinate my steaks at all. I love the natural taste of the steak, but sometimes I will use a montreal steak seasoning (mostley course pepper and salt I think) sometimes and then cook it on a charcoal grill. Anything over medium is burnt to me, but I usually tend to like my steak closer to medium-rare. I will have to try marinating a steak sometime though since this sounds like a tasty marinade and your recipes have not yet steered me wrong.
@Aaron B from IL (USA):
The one thing that’s always confusing is the difference in how things are called in the US and in Europe. Gonna have to google New York Strip! Also heard the name Delmonico. No clue, though :)
I did find this link for a Montreal Steak Seasoning.
http://www.cookingcache.com/dips/montrealsteakseasoning.shtml?rdid=rc1
I love a marinade of soy sauce, red wine, garlic, a little sugar and ginger. Yum. I could drink it, its so good! And I have to grill over charcoal, it tastes ten times better!
I will be trying this marinade soon, it sounds great!
@Rebecca:
Don’t make me jealous! We only have a few months of decent weather here in The Netherlands, so charcoal isn’t an option for me most time of the year. I’m so happy with the le creuset grill, it’s definitely a good second.
Even here in the US we find the same steak with many names. I have lived on both coasts, far north and deep south and in the midwest and the same steak could have as many names as there are regions. I just identify it by look or check with the local butcher to see where it came from.
yum is about all I can say.. when can I come over for dinner? :-D
@Laura K.:
ooh thought of a question! (sorry lol)
Is that the name of the meat in dutch since I’ll have to go buy it now I need to know ;)
@Laura K.:
Yes, it is. The French name actually, but we use it as well here. They won’t sell them at the local supermarket, but if you ask your butcher for an Entrecote, he’ll give you these. They’re great!
I don’t even have a grill pan!!!!!
@Mrs Ergül:
Shame on you! Go out and buy one :)
Is the Kenwood doing a good job?
So far so good! With the blender and juicer attachments, my old blender and juicer have taken a back seat! I can now make your Tangerine Dream with all but one machine!
I just looked up the name of this steak and in US it’s actually rib-eye or delmonico?
@Dishinanddishes:
I also read the name Delmonico! It’s so confusing with all these different names.