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?
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
* 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!