Grilled Gower Entrecôte with Herb Butter

Ingredients

In this adaptation of the French entrecôte, we incorporate the unique flavors and ingredients of Gower cuisine. The original dish is traditionally prepared with French herbs and spices, but we have replaced them with locally sourced herbs and spices that are commonly used in Gower cooking. Additionally, we have added a touch of Gower's culinary flair by serving the entrecôte with seasonal vegetables and crispy roasted potatoes, which are popular accompaniments in Gower cuisine. We alse have the original recipe for Entrecôte, so you can check it out.

• 2 Gower entrecôte steaks (approximately 8 oz each) (225g) 2 Gower entrecôte steaks (approximately 8 oz each) (225g)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15ml) fresh thyme, chopped 1 tablespoon (15ml) fresh thyme, chopped
• 1 tablespoon (15ml) fresh rosemary, chopped 1 tablespoon (15ml) fresh rosemary, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons (60g) unsalted butter, softened 4 tablespoons (60g) unsalted butter, softened
• 1 tablespoon (15ml) fresh parsley, chopped 1 tablespoon (15ml) fresh parsley, chopped
• Seasonal vegetables, for serving Seasonal vegetables, for serving
• Roasted potatoes, for serving Roasted potatoes, for serving

Nutrition

• Calories (kcal / KJ): 600 kcal / 2510 KJ
• Fat (total, saturated): 45g, 20g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 48g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and pepper.
3. 3.
   Rub the mixture onto both sides of the entrecôte steaks, ensuring they are evenly coated.
4. 4.
   In another bowl, mix the softened butter with the chopped parsley until well combined.
5. 5.
   Grill the steaks for approximately 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. 6.
   Remove the steaks from the grill and let them rest for a few minutes.
7. 7.
   Place a dollop of the herb butter on top of each steak and allow it to melt slightly.
8. 8.
   Serve the grilled entrecôte with seasonal vegetables and roasted potatoes.

Treat your ingredients with care...

• Gower entrecôte steaks — Make sure to bring the steaks to room temperature before grilling to ensure even cooking and a tender result.
• Fresh herbs — Opt for locally sourced fresh herbs to enhance the flavors of the dish.
• Seasonal vegetables — Choose a variety of vegetables that are in season to maximize their freshness and taste.
• Roasted potatoes — Cut the potatoes into small, bite-sized pieces for quicker and more even roasting.
• Herb butter — Use unsalted butter and adjust the amount of salt added to the dish accordingly.

Tips & Tricks

• For a smokier flavor, consider using a charcoal grill instead of a gas grill.
• Allow the steaks to rest after grilling to ensure the juices redistribute and the meat remains tender.
• Experiment with different herb combinations in the butter to customize the flavors to your liking.
• If you prefer your steak more well-done, increase the cooking time accordingly but be cautious not to overcook it.
• Serve the entrecôte with a fresh green salad for a refreshing contrast to the rich flavors.

Serving advice

Serve the grilled Gower entrecôte with herb butter alongside a generous portion of seasonal vegetables and crispy roasted potatoes. Garnish with additional fresh herbs for an extra pop of color and flavor.

Presentation advice

Arrange the grilled entrecôte slices on a platter, drizzling any remaining herb butter over the top. Surround the steak with the vibrant seasonal vegetables and place the roasted potatoes on the side. Sprinkle some freshly chopped herbs on the dish for an elegant finishing touch.