BBQ entrecote with tomato butter

Name: BBQ entrecote with tomato butter
Yield: 2-4 people
Ingredients: 0 Sirloin steak Black Label Angus; 0 Prime Rib Black Angus USDA Prime; 0 Rubia Gallega Prime Rib Dry Aged; 0 Simmental Entrecote; 0 Entrecote Black Angus Premium ARG; 2 entrecotes /en/sunday-roast/beef.html; 100 grams soft butter; 5 sun dried tomatoes; 1 clove garlic; 1 teaspoon dried parsley; 1 teaspoon dried chives; 1 tablespoon olive oil; Freshly ground black pepper; Coarse sea salt; Other equipment; BBQ with lid; Core thermometer; Plastic wrap

Winner 2024

Ingredients

2-4 people

2 Entrecotes

100 grams Soft butter

5 Sun dried tomatoes

1 clove Garlic

1 teaspoon Dried parsley

1 teaspoon Dried chives

1 tablespoon Olive oil

Freshly ground black pepper

Coarse sea salt Other equipment

BBQ with lid

Core thermometer

Plastic wrap

Entrecote... it might just be one of the most popular steaks and it is fantastic on the BBQ. The meat has a great bite and the fat cap on the outside adds a lot of flavor. Here is a recipe from BBQ Junkie with tomato butter.

Preparing entrecote with tomato butter

Take a mixing bowl and add the butter, parsley, chives and olive oil. Finely chop the garlic clove and add it. Then chop the sun dried tomatoes into small pieces and add those as well. Finally, add some freshly ground pepper and coarse salt and mix everything thoroughly.

Take a piece of plastic wrap and place the tomato butter on it. Fold the plastic wrap over the butter and roll it into a tight log. Tie it off and place it in the refrigerator to firm up.

Entrecote on the BBQ

Light the BBQ and start with indirect heat at around 120 degrees. Remove the entrecotes from the packaging. Pat them dry and season with freshly ground black pepper and coarse sea salt.

Once the BBQ is up to temperature, place the entrecotes on the grill and close the lid. If you have a core thermometer with a probe, insert it into the meat.

Cook the entrecotes slowly until they reach an internal temperature of 48 degrees. Once that temperature is reached, remove the meat from the BBQ.

Now prepare the BBQ for direct heat at around 230 degrees. Once ready, sear the meat on all sides until it reaches an internal temperature of 54 degrees.

Remove the entrecotes from the BBQ and slice them into thin pieces on a cutting board. Take the tomato butter out of the refrigerator and remove the plastic wrap. Slice the butter into pieces of about 0.5 cm thick. Place them on top of the entrecote and serve immediately.

ENJOY!