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2 New York Strip steaks (entrecote)
olive oil
sea salt & freshly ground black pepper
Herbal butter
50g butter, room temperature
¼ teaspoon garlic, grated
1 teaspoon chives, chopped finely
1 teaspoon flat parsley, chopped finely
¼ teaspoon sea salt, fine
A New York Strip Steak goes really well with the double baked potatoes, the Dutch know the beef better as entrecote. Nicely cooked on the griddle, medium or well done, to taste, with a slice of garlic/herbal butter on top. Delicious, quickly made and super easy!
How to make the steak but first we make the butter
Place the butter in a small bowl.
Press garlic and cut herbs finely.
Stir both in the butter with the salt.
Roll the butter in cling film.
Place the butter in the refrigerator and start on the steak, heat the griddle dry
Rub olive oil into the steak, on both sides.
Scald the steak on both sides.
Season the steak and put it back on the griddle.
Using a meat thermometer, the steak will be perfect.
Grill the steak but turn it, to get dark diamonds on both sides.
Please note! 120°C - 125°C = rare / 140°C - 145°C = medium / 160°C = well done
Wrap the steak in aluminum foil, allow it to rest for 5 - 10 minutes. Serve the hot steak with a slice of garlic butter on top.
Enjoy!