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Entrecot a la plancha

A seared ribeye steak with grill marks, sliced and fanned out on a wooden board, with a dusting of flaky sea salt and a sprinkle of parsley.
Prep
5 mins
Cook
12 mins
Servings
2
SpanishEasyDinnerGluten FreeLow Carb

About this dish

Entrecot a la plancha is a classic Spanish method that lets a great cut of beef speak for itself. Searing the steak on a fierce griddle or heavy pan creates a caramelized crust while the inside stays juicy and rosy.

This recipe is simplicity itself, but it demands quality meat and patience with the fire. As any Spanish cook will tell you, you do not rush a good entrecot – you give it the respect it deserves.

Ingredients

UK and US measurements are both included for every recipe.

ribeye steak

protein

2 (about 400 g total)

Imperial measurement: 2 (about 14 oz total)

extra virgin olive oil

fat

1 tablespoon

flaky sea salt

seasoning

1 teaspoon, or to taste

black pepper

spice

1/2 teaspoon

garlic

vegetable

1 clove, halved

parsley

herb

1 tablespoon, chopped

Method

1

Bring the steak to room temperature

30 minutes

Take the steaks out of the refrigerator at least 30 minutes before cooking. Pat them dry with paper towels. This ensures even cooking.

2

Heat the griddle

2 minutes

Place a griddle pan or heavy skillet over high heat. You want it smoking hot – a drop of water should sizzle and evaporate immediately. Lightly brush the steaks with olive oil on both sides, then season generously with sea salt and black pepper.

3

Sear the steaks

2-3 minutes per side

Lay the steaks on the hot griddle and leave them undisturbed for 2-3 minutes. Resist the urge to poke or move them – you want a beautiful crust to form.

4

Flip and finish

2-4 minutes

Flip the steaks and cook for another 2-3 minutes for medium-rare. If you like your meat a bit more done, add 1 minute per side. Use a meat thermometer to check: 52°C (125°F) for rare, 55°C (130°F) for medium-rare, 63°C (145°F) for medium.

5

Rest and serve

5 minutes

Transfer the steaks to a cutting board, rub them gently with the cut garlic clove if using, and let them rest for 5 minutes. This allows the juices to redistribute. Slice against the grain, sprinkle with chopped parsley and a pinch of flaky salt, and serve immediately.

Equipment

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Nutrition facts

420 kcal
Calories
50 g
Protein
2 g
Carbohydrates
48 g
Fat
0 g
Fiber
480 mg
Sodium

Tips

  • I insist on a high-quality ribeye with good marbling. A lean cut will not give you the same result - you want that fat to melt and baste the meat from within.
  • If you do not have a griddle, a heavy cast-iron skillet works beautifully. The important thing is that it gets properly hot before the steak goes in.
  • Resting is non-negotiable.
  • If.
  • If you cut into the steak straight away, all the juices escape and you will be left with a dry piece of meat. Patience, my friend.

Serving suggestions

  • Serve with crusty bread and a simple green salad.
  • For a truly Spanish touch, accompany with patatas bravas or a tomato and onion salad.
  • A glass of Ribera del Duero red wine is the perfect partner.

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Lucia Serrano

Recipe by

Lucia Serrano

Specialises in Spanish cuisine

Lucia makes paella on a wood fire and refuses to add chorizo. She has ended friendships over this.

Describe yourself in three words: Traditional, proud, argumentative.