1. We put the iron skillet to heat. Meanwhile, cut the onions into large pieces.
2. When the pan is hot, apply a couple of tablespoons of oil and add the onion, until it is well roasted.
3. Chop the parsley, reserve in a bowl.
4. We remove the onion from the pan and put it next to the parsley (without touching it so that the heat does not spoil it).
5. Peel and chop the garlic, and pass it through the pan in which we had roasted the onion. When it's golden brown, we reserve it next to that one.
6. Cut the bacon into cubes of approximately one centimeter, which are not very small because otherwise they will be dry and hard and lose their flavor. We incorporate them into the frying pan, which we have kept hot, and brown the bacon. When it has browned, we remove it, and now is a good time to cut it smaller (you will see that the bacon, by keeping it in large pieces, remains soft and gelatinous, with all its flavor). Reserve it in the bowl, along with the rest of the ingredients you have prepared.
7. Apply salt and oil and mix everything well. Reserve, while it will macerate
8. Let's prepare the pepper for the entrecôte! This time without a grinder, because: (1) we don't want pepper powder or too small because it will be difficult to remove the excess pepper in the meat when taking it; (2) when you break it as I suggest you do, an explosion of pepper flavor comes out that you will adore and, (3) in large pieces the steak comes out much more aesthetic. What are we going to do? Arrange the pepper on a wide wooden board, and take a heavy frying pan, in which your hand will fit; and placing the edge of the pan, tilted, on top of the pepper, press decisively to crush, break, the peppercorns. Thus, until all the pepper is crushed into large pieces.
9. Prepare the steak: brush the steak with oil and place it on top of the pepper so that it sticks to one side. Then turn the steak to coat the other side with pepper as well.
10. Heat the Le Creuset iron grill and, when it is very hot, put the steak on top. Let it cook on one side, and when it's done (it takes a few minutes), turn the steak over to cook the other side.
11. When the steak is done, remove it. Don't handle it for a few minutes - that's important, you have to allow time for the meat to relax and the juices to spread throughout the steak.
12. After about 4 or 5 minutes, cut it, apply salt flakes on top and arrange the seasoning along the steak to decorate and accompany the dish. A luxury!

WMF bamboo board and Pallarès Solsona knife and fork

Grades

• It is important that you take the steak out of the fridge about 20 minutes before you put it on the grill, this way you will not lower the temperature of the grill as much when you go to do it and it will be done better because the center of the meat will not be as cold.
• Pay attention to leaving the steak for a few minutes to relax before cutting it, otherwise it will release all the juice that is concentrated in the center.
• In the video I use the WMF steel bowl, the largest of the set of 4 WMF bowls that is so versatile.
• We have used a smooth rectangular Le Creuset grill . Without a doubt, grilling meat on an iron grill makes a difference when it comes to grilling - you can see all the grills here .