Entrecote cooking time
Discussion
Hi everyone,
I have just bought 2 x 900g entrecote steaks. Steak is the only thing I always f
k up and as a result I never buy it because I am always disappointed. I want to overcome this.
Please can you tell me how to cook it so it's seared on the outside and one medium rare and one medium?
They are about an inch thick each.
Going to serve sliced, with chips, spinach and some parsley butter.
Any advice greatly appreciated.
I have just bought 2 x 900g entrecote steaks. Steak is the only thing I always f
k up and as a result I never buy it because I am always disappointed. I want to overcome this.Please can you tell me how to cook it so it's seared on the outside and one medium rare and one medium?
They are about an inch thick each.
Going to serve sliced, with chips, spinach and some parsley butter.
Any advice greatly appreciated.
Pre-heat a spare plate for them to rest on.
Salt the steaks only - no pepper until afterwards because it will burn and go bitter. Use a reasonably hot pan. Stand both steaks on the fatty edge in a dry pan until the fat is crisp and starting to render, you may need to hold them upright with tongs. Remove them both from the pan and heat the pan until it smokes.
Start with the steak you want to be medium. Place it in the smoking hot pan and turn it every 15 - 30 seconds - don't believe all the "leave it alone" nonsense keep it turning! After a minute or so add the other steak and keep them both turning. Cook until they are done as you want according to the finger test here http://primecutsblog.com/2008/12/01/the-finger-tes...
Rest the steaks on a hot plate in a warm place for approximately as long as you cooked them.
Salt the steaks only - no pepper until afterwards because it will burn and go bitter. Use a reasonably hot pan. Stand both steaks on the fatty edge in a dry pan until the fat is crisp and starting to render, you may need to hold them upright with tongs. Remove them both from the pan and heat the pan until it smokes.
Start with the steak you want to be medium. Place it in the smoking hot pan and turn it every 15 - 30 seconds - don't believe all the "leave it alone" nonsense keep it turning! After a minute or so add the other steak and keep them both turning. Cook until they are done as you want according to the finger test here http://primecutsblog.com/2008/12/01/the-finger-tes...
Rest the steaks on a hot plate in a warm place for approximately as long as you cooked them.
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