Meat
Grilled Black Angus Entrecôte
Serves
4
Ingredients
• 4 x 300g Black Angus rib-eye
• 10 ml olive oil
• 1 sprig thyme
• Flor de sal to taste
• Black peppercorns
Method
Score the side fat of the steak with the point of a knife so that some of it cooks and the fat melts • Brush the surface of the meat with olive oil, add the thyme sprig and sprinkle over with the peppercorns, crushed with the back of a knife on a chopping board • Clean the grill to be used and get nice and hot • Cook on the fat side first, holding the meat with some tongs or a large fork, so it is golden and tasty when cut • Place the meat on the grill surface and grill according to taste, bearing in mind that the quality of meat will not improve with longer cooking • Once grilled, season with flor de sal and serve straight away with a fresh green salad
