Serves

4

Ingredients

4 entrecôte steaks from the Apolónia butcher (approx. 1kg) • 1 tbsp olive oil • 1 tsp Flor de Sal • 1 sprig thyme • 2 garlic cloves

Method

Gently heat the olive oil and add the chopped garlic and the thyme leaves • Leave to rest and cool • Allow the meat to warm a little after removing from the fridge • When buying the meat be sure to ask the butcher not to remove the side fat • The steak needs this to remain succulent and tasty • Brush the meat with the thyme and garlic olive oil • If barbecuing the meat, ensure your coals are hot to begin with, preferably cooling them as the cooking continues • If cooking under a kitchen grill, start on a high heat and then reduce the heat gradually • Do not use any salt to begin with, season only once the meat is cooked; this way you will avoid any loss of liquid caused by salt being in contact with the meat • Once cooked, the salt crystals will melt when they come into contact with the meat, combining fantastically with the fat and the thyme • Do not overcook as the quality of the final product decreases with how long you cook it • ‘Well done’ quality beef looses much of its texture and flavour