• Steps 1
• 4 Mins

Heat a frying pan on high heat and thoroughly pat the meat dry so that the surface is dry before frying. Prepare rosemary, both fresh and dried work well, and peel the garlic and coarsely slice it.

• Steps 2
• 8 Mins

The meat should be seared in two stages. First, quickly sear it for about a minute on each side in a dry pan over high heat with minimal cooking fat to achieve a nice crust. Then, reduce the heat, and only when the pan reaches a medium-high temperature, add a knob of butter. Try with a small piece of butter first; the butter should brown but not burn, indicating the right temperature in the pan to add the rest of the butter, garlic, and rosemary to finish cooking. Continuously baste the meat with the bubbling butter and turn it at least once. The meat will be rare after cooking 2-3 minutes per side and medium after a few more minutes per side. Finish by seasoning both sides with salt and pepper.

Entrecote Butter Garlic, clove Rosemary Salt Black pepper

• Steps 3
• 5 Mins

Remove the meat from the heat in the frying pan when it reaches the desired internal temperature and let it rest for a few minutes before serving.

• Steps 4
• 2 Mins

Cut the meat into approximately 1 cm thick strips just before serving. Done!