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Grilled Entrecote
(Rib-Eye steak)
Ingredients for 4 servings
– 4 pieces of entrecote (of 350g, approx. 3 cm thick)
– Spices to everyone’s liking
– 2 tablespoons of vegetable oil for the grill
Sprinkle the meat evenly with the chosen spices and massage well. The meat, if possible, is vacuumed and left overnight in the refrigerator to marinate.
About 1 hour before preparing for the grill, remove the meat from the refrigerator – Preheat the grill to medium temperature.
Grease the hot grill with oil, with a brush, and fry the meat on the grill, for 4-5 minutes on each side, until the temperature in the middle reaches 52 degrees.
Before slicing, allow the meat to “rest” for 2-3 minutes in a warm place, then cut and serve.
Cooking time: about 20 minutes (plus about 9 hours for marinating and reaching temperature)
TOMAHAWK with
thyme and pepper
Ingredients for 5-6 servings
1 bunch of thyme / 30g of black peppercorns
3 Tomahawk beef steaks (of about 1,4kg)
3 tablespoons of vegetable oil
Preheat the grill for direct frying, at medium to high temperature (180-200 degrees). Wash the thyme and dry it by shaking and break the leaves. Finely chop the thyme. Chop the pepper, preferably in a mortar with a pestle. Mix with thyme. Dry the steaks well and grease them with oil. Sprinkle the pepper and thyme mixture and massage the meat well.
Fry the steaks on the hot grill for about 10 minutes on both sides. At the end, leave them covered to rest for about 20 minutes in the warm area of the grill.
For the final cooking, fry to medium rare once more, on the hot grill for 10 minutes on each side. Depending on the desired degree, extend the frying time.
Cooking time: about 5 minutes (plus 40 minutes frying time and 20 minutes rest time)
SURF & TURF RIB EYE
WITH PINEAPPLE SALSA
Ingredients for 4 persons
1 kg of Rib Eye Cap Steak, 4 large shrimps (with head and shell), sea salt, grinder pepper
2 tablespoons of butter
Cocktail sauce: 200 ml mayonnaise, 100 ml Ketchup, 50 ml orange juice, 1 teaspoon organic orange peel, 20 ml cognac, sea salt, Cayenne pepper
Cooking thread, 4 slices of pineapple (pulp), 2 Avocados, 2 tablespoons lime juice, sea salt
- Allow the meat to reach room temperature for at least 2 hours. Cut the meat into 4 long pieces and place it lying on a stable foil. Peel the shrimps and remove the intestines. Place them crosswise on the meat. Sprinkle with salt and pepper. Roll the meat tightly and secure with the cooking thread.
- Wrap the meat in heat-resistant kitchen foil, or vacuum in a Sous-vide bag. In a water bath or in a sous-vide cooker, cook at 70 degrees 40 minutes.
- Mix the ingredients for the Cocktail sauce and add salt and pepper to taste.
- Heat a grill pan and fry the pineapple slices on both sides. Cut the pineapple slices into cubes.
- Cut the avocadoes in half, remove the seeds. Peel. Cut into quarters and fry in a hot pan. Sprinkle with lime juice and sea salt.
- Heat a pan, add butter. Remove the meat from the foil, and fry in butter on all sides. Add salt and pepper. Cut and garnish with avocado and pineapple salsa. Serve the sauce as well.
Bullstar
Cattle farm Angus Frenciugi
contact
- ISInternational
- Str. Sfantul Lazar, nr. 37, 700049, Iasi
- office@bullstar.ro
- Tel: +40/746.298.873
- Tel: +40/332 408 856
- Fax: +40/332 408 814
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