Grilled entrecote is a very simple meat dish, but difficult to make perfectly, especially when it is prepared at home. It is a recipe made with the part of the meat that is between the two bones of the cutlet, but the one they usually have in the butcher shop as entrecote is the low loin cutlet without bone.
One of the most important things to prepare a good grilled entrecote recipe is that the meat is of good quality. In this case, we will prepare it in a pan or on the grill and it is best to use an aluminum one so that it takes a lot of heat. Ideally, this dish looks great on the grill, but it may be impossible for you to make it at home. Don’t worry, in Free Recipes we give you all the steps and tips you need so you know how to make grilled entrecote delicious and delights everyone.
Ingredients to make grilled entrecote:
How to make grilled entrecote:
The first thing to do to make the grilled entrecote is to remove the meat from the fridge. Leave her out a few 20-30 minutes at room temperature.
Put a griddle that is non-stick to strong fire, you can add a little olive oil, but if the meat has fat it is not necessary. When it is very hot we put a steak or two, but not, because it would lower the temperature. Leave the fire strong.
Leave the meat 2-3 minutes on one side without moving it and turn it over, leave a couple more minutes and it will be ready. It depends on the doneness you like.
Remove the meat with a pair of tongs, without piercing it. Let it sit for a few minutes, add salt flakes and serve.
We can do this Grilled entrecote with garnish French fries or roasted peppers.
If you liked the recipe for Grilled steak, we suggest you enter our Veal Recipes category.
Grilled beef entrecote – Suggestions and other recipes
There are a few tricks to make you fit a perfect grilled entrecote at home:
- The cooking of the meat is very varied, depending on how we like it, it can be done more or less, it also varies according to the thickness of the meat.
- The meat does not have to be pricked so that it does not release the juices, the salt can be added just when we are going to put it on the grill or later, that is to taste.
- If you like the meat to be bloody, leave it for a minute on each side. If you like it a little more done, leave it for 2 minutes on each side and, if you like it not to look red, leave it for 3-4 minutes on each side to your liking.
- The important thing is to seal it well on the outside and make it juicy on the inside.
If you want to know more recipes with meat, don’t miss out on some made with our favorite cuts of meat: