Butter-Basted Entrecôte in a Cast Iron Skillet


  • Entrecôte
  • Garlic
  • Olive oil
  • Rosemary / Thyme or both
  • Butter
  • Salt
  • Pepper


  1. Keep the entrecote at room temperature for at least 30 min before start cooking.
  2. Dry the entrecote with a paper towel until the surface is completely try on both sides.
  3. Season with salt and pepper.
  4. Heat a cast-iron skillet (smoking hot) at max or just under max temperature on the stove depending on which stove type used.
  5. Add olive oil and lay the steak into the pan away from you to avoid hot oil splatter on your hand and arm.
  6. Fry for 1-2 minutes depending on how well done you want it.
  7. Turn the steak and add a few tablespoons of butter, rosemary, and a few crushed garlic cloves.
  8. Tilt the pan and baste the steak with the butter for 1-2 minutes.
  9. Let it rest for 5 minutes before serving.


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