Cooking Entrecote

1. Take the entrecote out of the refrigerator on time (at least one hour in advance) to reach room temperature.
2. Pat the meat thoroughly dry with a paper towel and season with freshly ground pepper and salt.
3. Heat a pan on the stove and add a splash of olive oil. Be careful not to add too much because you will be cooking the entrecote on the fat edge.
4. Once the oil is properly heated, place the entrecote in the pan (on the fat edge) and support it with tongs to prevent it from tipping over.
5. Once the fat edge has developed a nice color, cook the entrecote on both sides for 1 minute per centimeter per side. So, if you have a 2-centimeter entrecote, cook it 2 centimeters on one side and after flipping, another 2 centimeters on the other side.
6. While cooking the entrecote, spoon the meat juices and fresh herbs over the meat. This is called basting.
7. Remove the entrecote from the pan and let it rest under aluminum foil for another 10 minutes.
8. Enough? Then slice the steak against the grain and serve.

TIP: Are you cooking on gas? Keep the steak moving for even cooking. Are you cooking on induction? Let the steak rest, flipping it only once.