TubeORIGINAL red onion cream with balsamic vinegar, dry-aged entrecôte

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To cook meat optimally, follow these tips: remove the meat from the refrigerator at least one hour before cooking; if it's frozen, remember to thaw it by moving it from the freezer to the fridge and waiting 12 to 24 hours.
Dry the meat well and brush the surface with extra virgin olive oil, fry on high heat for 2 minutes on each side to avoid juice leakage. Turn the steak once, using kitchen tongs (never puncture the meat!). Add a pinch of salt and cook the dry-aged meat over low heat, preferably on the grill, to desired doneness (about 5 minutes on medium doneness).

Here's how to make this recipe: