How to make
Take the meat out of the fridge and leave it for 1 hour at room temperature and start with the side dish, for which you need to peel and cut the potatoes into thin circles, arrange them in a baking pan, spread the butter over them and drizzle them with olive oil and salt. Put them in an oven heated to 370°F (190°C), until a very light golden brown color is obtained.
During this time, prepare the charcoal grill and as soon as the coals are strongly smoldering, place the grill 4″ (10 cm) from them.
Place the beef entrecote steaks, which are already at room temperature on the grill and cook them for 1-2 minutes (for a juicy, rare) or 6 minutes (for medium rare). Well done is not recommended, because the meat becomes dry and tough.
While it's cooking on one side, mix the olive oil, melted butter, a pinch of salt and black pepper and once you've flipped the steaks, brush the cooked side liberally with this mixture. Cook on the other side for the same amount of time and flip again in just seconds, grease again and immediately remove into a serving plate. More turning of the meat is not recommended, so that it does not dry it out.
In each portion, add some of the potato garnish and serve the steaks at once - very warm and sprinkled as a finishing touch with the coarse flaky salt, which is best for this type of meat.
Enjoy your meal!
