Entre Côte with black garlic aioli

2h 40m
- Preparation 30 min
- Resting 2h
- Cooking 10 min

Recipe for Cast Iron

Ingredients

4 People

400 g Entre Côte steak
1 Egg yolk
Salt
Neutral vegetable oil
50 g Black garlic paste
Salt & pepper
30 g Butter
10 g Sage
slices Lemon

Preparation

Step 1

Cast iron pans are renowned for their excellent heat retention and distribution. This means they heat evenly and hold heat well, which is crucial when searing meats like Entre Côte. The even heat ensures a beautiful, uniform crust on both sides without uneven cooking. The result is perfect browning and enhanced flavor.

Step 2

Begin by removing the Entre Côte steak from the refrigerator about 2 hours before cooking and let it slowly come to room temperature, uncovered.

g Entre Côte steak

g Butter

Step 3

Meanwhile, for the aioli, place the egg yolk in a bowl and season with salt. Slowly add the oil in a thin stream while stirring constantly until a creamy consistency forms. Then gently fold in the garlic paste. Chill the aioli until ready to serve.

Egg yolk

Salt

Neutral vegetable oil

g Black garlic paste

Step 4

Preheat the oven to 175°C.

Step 5

Place a skillet on the stove and sear the steak in the hot skillet for about 2 minutes on each side. Season with salt and pepper.

Salt & pepper

Step 6

Add the butter and sage, baste the steak with the resulting juices, and then finish cooking in the oven at 175°C for about 6 minutes.

g Butter

g Sage

Step 7

Allow the Entre Côte steak to rest briefly on a plate, then slice it and serve with the black garlic aioli and a slice of lemon. Serve with a fresh, tangy salad.

slices Lemon