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Empty CartEntrecôte with garlic and thyme olive oil
- Duration: 20 min
- Amount: 4 People
Ingredients
Method
Gently heat the olive oil and add the chopped garlic and the thyme leaves.
Leave to rest and cool.
Allow the meat to warm a little after removing from the fridge.
When buying the meat be sure to ask the butcher not to remove the side fat.
The steak needs this to remain succulent and tasty.
Brush the meat with the thyme and garlic olive oil.
If barbecuing the meat, ensure your coals are hot to begin with, preferably cooling them as the cooking continues.
If cooking under a kitchen grill, start on a high heat and then reduce the heat gradually. Do not use any salt to begin with, season only once the meat is cooked; this way you will avoid any loss of liquid caused by salt being in contact with the meat.
Once cooked, the salt crystals will melt when they come into contact with the meat, combining fantastically with the fat and the thyme.
Do not overcook as the quality of the final product decreases with how long you cook it.
‘Well done’ quality beef looses much of its texture and flavour.