There are a few things that make it easier to succeed when grilling steak. Choose a piece with good marbling. The fat in the meat makes for a juicier steak meal. Personally, I like meat as a flavor, but I like to fill up on vegetables, so I usually choose a small piece. The cooking time depends on how thick the piece of meat is, so you have to experiment a bit to find out how cooked you want the meat to be.
ingredienser
- 100 g entrecôte
- 2 pinch sea salt flakes
- 3 x potatoes
- 1 dl cream
- 1 tbsp dairy butter
- 1 handful parmesan
- 2 x carrot
fremsgangsmåte
- Dry and season the meat with salt and pepper. Leave it over a wire rack for the liquid to drain.
- Peel and cut the potato into pieces. Cook in salted water until tender. Let it dry a little in the pan before adding the cooking cream, dairy butter and Parmesan. Use an immersion blender to make silky smooth mashed potatoes. Season with salt and pepper.
- I usually leave the skin on the carrot, but you can also peel them. Cut into sticks of the same size and fry in a pan with butter until it has become tender on the outside. About 6-7 minutes. Keep the carrot warm while you fry the meat.
- Dry the meat with kitchen paper. Use good taste-neutral oil in the pan, brown the meat on all sides, and add dairy butter and fresh herbs (if you have any). Scoop over the melted butter to caramelize the piece of meat and cook on both sides at the same time.
- For meat that is 2.5 cm thick, I recommend this: Raw: Fry quickly on all sides for 1 minute. Medium: Fry each side for 1 minute, then lower the heat and continue to fry for 2–3 minutes on each side so that you see that the meat releases liquid. Well done: Cook each side for 1 minute, then lower the heat and continue cooking for 4–5 minutes on each side.
- Always let the steak rest for 10-15 minutes under foil before slicing it against the grain.
- Serve with a good drink.
