Preparation Avilena Negro Iberica Entrecote

Remove your Avilena Negro Iberica sirloin steak from the refrigerator at least an hour in advance. Entrecote is ideal for grilling on the BBQ, because this only enhances the rich taste. Choose a thick steak to prevent dehydration. For the same reason, be sure to leave the fat edge, even if you don't like fat. Cutting away is always possible. Sear the sirloin on the hottest part of the BBQ on both sides, turn it over with tongs and turn a quarter turn for a nice diamond shape. No more than three times, because then your grill window is done. Let the sirloin steak continue to cook on a less hot part of the BBQ until the desired cooking is achieved. An entrecote with a core temperature of 45-50 C is well rare on the inside, 58 C is medium-rare, 63 C is medium. Anything above that does not benefit this meat.  (Read: a mortal sin!). Entrecote simply becomes tough if you overcook it.

Sprinkle the meat with sea salt and coarsely ground pepper just before serving. This Avilena Negro Iberica Entrecote really doesn't need anything more...