- 2 double rib steaks Swiss beef, approx. 6cm thick
- 2 tbsp oil
- 4 sprig rosemary
- 60g butter
- Take the double rib steak out of the fridge 1 hour before preparing it.
- If you are using a meat thermometer, insert it into the center of the meat. If you like your rib steak rare, set the thermometer to a core temperature of 55C.
- Pour the oil into a frying pan and heat it over high heat. When it becomes liquid like water, it is hot enough and you can put your rib steak in it.
- Sear your steak on each side for about 1 minute. Never prick the meat with your fork to turn it, it will lose its juice unnecessarily.
- Reduce the temperature to medium heat. Add the butter and rosemary and cook the entrecôte for another 8 to 10 minutes. Turn it over from time to time.
- Place your middle finger on your thumb and press down on the area under your thumb. If your entrecôte has the same resistance, it is perfectly rare (use your ring finger for medium doneness and your little finger for well done). If you used a thermometer, remove the meat from the pan when it reaches 55C.
- When the desired level of doneness is reached, immediately remove the meat from the pan. Cover it with aluminum foil and let it rest for 2 minutes so that the cooking juices are evenly distributed throughout the meat.
- Salt and pepper and cut your rib steak perpendicular to the fibers – and serve it immediately.