How to Cook an Entrecôte

1. Take the entrecôte out of the refrigerator at least an hour before cooking to bring it to room temperature.
2. Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
3. Heat a pan on the stove and add a small amount of olive oil. Be cautious not to use too much, as the entrecôte will be cooked on its fat edge.
4. Once the oil is hot, place the entrecôte in the pan on its fat edge. Support it with tongs to prevent it from tipping over.
5. Once the fat edge is nicely browned, cook the entrecôte on each side for 1 minute per centimeter of thickness. For a 2 cm thick entrecôte, cook for 2 minutes on one side and then 2 minutes on the other side.
6. While cooking, spoon the meat juices over the entrecôte. This technique is called arroseren.
7. Remove the entrecôte from the pan and let it rest under aluminum foil for 10 minutes.
8. After resting, slice the steak against the grain and serve.

TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.