Here’s the full recipe and some important tips from the chef
A fresh and shameful slice !!
A hot pan
Burning the entrecote portion two minutes from each side – to the rank of medium.
After roasting, place the cut on a cutting board and let it rest for a full minute so that the liquid is trapped inside and soften the fibers.
Salt and peppers with coarse salt and pepper four seasons.
IMPORTANT * Remember that meat training is done by salt, so our salts are already salted, so be careful not to over-salinate.
To a medium-wall level, place the portion in a preheated oven to 180 degrees for 4