Entrecôte with Blue Cheese Butter

The key to a great entrecôte like the one in this entrecôte with blue cheese butter recipe lies in the searing, and that can only truly be achieved with cast iron. The Lodge cast iron grill pan reaches very high temperatures and, above all, maintains them consistently – something essential for searing the meat correctly from the very first moment. That intense burst of heat creates an outer crust that seals the juices inside and makes all the difference to the final result.

Start by searing the entrecôte over high heat to achieve an even, flavour-packed browning, finish the cooking in the oven until it reaches the desired doneness, and leave it to rest for a few minutes before serving (this is vital so the meat relaxes and the juices inside redistribute throughout the whole piece).

The result is juicy, well-seared meat full of character, finished with blue cheese butter melting slowly over the heat of the entrecôte. A simple recipe, but one with technique, and that really shows on the plate.

Ingredients

For the blue cheese butter:

• 115 g unsalted butter, at room temperature
• 115 g crumbled blue cheese
• 1 teaspoon Worcestershire sauce
• A pinch of salt
• Freshly ground black pepper

For the entrecôtes:

• 2 entrecôtes (strip steak) approximately 2.5 cm thick
• 1 teaspoon vegetable oil
• Salt
• Freshly ground black pepper

Method

Prepare the blue cheese butter:

1. In a small bowl, work the butter until creamy.
2. Add the crumbled blue cheese, Worcestershire sauce, salt and pepper, and mix again until you obtain a smooth, even texture.
3. Place the mixture onto a piece of cling film (approximately 30 cm), shape it into a cylinder and seal it well by twisting the ends. Put it in the freezer until firm.

To cook the entrecôtes:

1. Remove the entrecôtes from the fridge in advance so they come to room temperature.
2. Preheat the oven to 180 ºC and place a Lodge cast iron skillet over a low heat so it warms up evenly throughout. Once it is properly hot, lightly brush it with oil.
3. Place the entrecôtes in the hot pan.
4. Sear them for about 2 minutes on each side until well sealed.
5. Season the entrecôtes with salt and pepper on both sides, then place the pan in the oven and finish cooking for a further 2 minutes.
6. Remove the pan from the oven and place a slice of blue cheese butter on each entrecôte, allowing it to melt gently with the heat.
7. Leave the meat to rest for about 5 minutes before serving, so the juices inside redistribute and it remains wonderfully juicy.

Tips!

• The blue cheese butter can be prepared in advance and kept in the freezer for up to one month.
• We used the cast iron skillet, but for an even more professional finish, you can use the ridged grill pan for an absolutely perfect Maillard effect.
• We finished the recipe in the oven, but you can do the whole process on the hob if you prefer.