Ingredients

For the Entrecôte

4 Entrecôte steaks (approx. 300 g each)
2 Tablespoon(s) Olive oil
Salt and pepper to taste

For the Marinade

4 Garlic cloves, chopped
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Worcestershire sauce
2 Tablespoon(s) Dijon mustard
Juice of 1 lemon
1 Teaspoon(s) Paprika
1 Teaspoon(s) Dried thyme
1 Teaspoon(s) Dried rosemary
1 Teaspoon(s) Honey
0.5 Teaspoon(s) Chili flakes
Salt and pepper to taste

Preparation

  • Preparation time: 15 min
  • Cooking time: 10 min
  • Total time: 25 min

Preparation

1.

Mix the marinade ingredients well in a large bowl. Add the entrecôte steaks and ensure they are fully coated with the marinade. Let the steaks marinate in the refrigerator for at least 2 hours, preferably overnight.

2.

Preheat the STONELINE grill pan over medium-high heat. Remove the steaks from the marinade and let any excess marinade drip off. Lightly brush the steaks with olive oil and season with salt and pepper.

3.

Grill the steaks in the grill pan for about 4-5 minutes per side, until they reach the desired level of doneness (medium-rare to medium). While grilling, occasionally brush the steaks with the remaining marinade for extra flavor.

4.

Remove the steaks from the pan and let them rest for about 5 minutes before serving to allow the juices to distribute evenly.

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