Much beloved by the French, entrecôte steak benefits from the most wonderful fine-grained texture. Hung for four weeks the depth of flavour of our grass-fed Red Ruby entrecôte steak is sublime.
With beautiful marbling throughout, this steak is perfect for those who don't like to eat fat.
Fine-grained and exceptionally tender, this indulgent cut deserves to take centre stage alongside a rich, earthy bottle of really good red wine.
Each steak weighs approximately 200g.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Bring to room temperature and dry all over with kitchen towel.
Season lightly with sea salt and pepper.
Take a hot cast iron pan and without adding any oil place the steak in the centre of the pan and cook for three minutes on one side.
Turn over and cook for six minutes until the juices appear.
Turn over again and cook for a further two and a half minutes.
Cook for a total of 11 and a half minutes, then rest uncovered for 10 minutes.