A touch of the Mediterranean for your kitchen: the recipe for Menorcan entrecôte brings sun, sea and pleasure to your plate.
Menorcan Entrecôte with Crispy Fat Edge from the Petromax Atago
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category
Meat
Cuisine
Mediterranean
portions
2
preparation time
20 Minutes
cooking/baking time
25 Minutes
A touch of the Mediterranean for your kitchen: this Menorcan Entrecôte recipe brings sun, sea, and indulgence to your plate. Download the recipe now and experience the authentic taste of Menorca!
Ingredients
-
1 piece of entrecôte (approx. 500 g), with a rich fat cap from the local Vermella Menorquina breed (the red cow)
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coarse sea salt
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black pepper, freshly ground
-
1 tsp extra virgin olive oil
preparation
1. Prepare the meat
Score the fat cap in a crosshatch pattern without cutting into the meat.
Rub all over with sea salt.
Add pepper only after grilling.
2. Heat the grill
Bring the Atago with good charcoal to a strong ember heat.
The grill grate should be well preheated; you need strong heat for a good crust.
3. Searing
Sear the entrecôte over direct heat for about 1.5–2 minutes per side until a nice crust forms.
Then move it to the indirect zone or push the embers slightly aside.
4. Finishing the cook
Let the meat come up to 53 °C core temperature (medium rare). → about 10–15 minutes depending on heat and thickness.
5. Crisping the fat edge
- Hold the entrecôte with the fat side directly over the embers
- The rendered fat will drip into the fire – watch out for flare-ups!
- Grill until the fat edge is crispy and golden brown.
Cut off the fat edge and dice it.
- Let the meat rest briefly, slice against the grain, and garnish with the crispy fat pieces.
