Grilled entrecôte steak

Grilled entrecôte steak

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
8 mins
Photographer
Steve Brown

Use this technique for baby lamb cutlets and serve with gremolata, slow-roasted garlic and potato dauphinoise.

Ingredients

Quantity Ingredient
4 x 250g sirloin steaks
50ml vegetable oil
salt
pepper

Method

  1. Heat a char-griller or your barbecue to medium-high. Rub the steaks all over with the oil and season.
  2. Place on the grill at a 45º angle to the ridges. Cook for 2 minutes then move the steaks around on the ridges to form the standard criss-cross markings on the underside. Cook for a further 2 minutes. Turn the steaks over and repeat this process on the other side, then remove from the heat and leave in a warm place to rest for at least 5 minutes. This allows all the juices to settle back into the meat and will give you a steak cooked to medium-rare perfection.
  3. Serve the steaks as they are, or carve them on an angle into thickish slices. Serve immediately with your choice of accompaniments.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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