Slow cooked double entrecôte/rib eye

We usually buy meat on big pieces, age it a little more in the fridge before portioning it and freezing it.

I prefer to cut my steaks in double portions (350-450 gr) each and therefore was experimenting since a while in the preparation.

This is now my best result so far.


350-450 gr double entrecôte or rib eye (in this case I used Irish Foyle beef)

coarse salt


Olive oil

1 nut of butter.


Let the steak get to room temperature and then season with salt and pepper.

In a steak grill pan add some olive oil and the butter and bring to temperature.

When it is sizzling add the steak and make sure you give some colour to all sides.

When done put the in the preheated oven at 80°C.

If you like rare meat plan 60 minutes, for medium/well done around 1.5 hours. 5 minutes before the program end put up the temperature to the max of your oven. This will allow the meat to be served warm.

Please don’t forget to take the steak out on time otherwise it will be overcooked.

In this case I served with some roasted potatoes.

Peel and cut the potatoes in shape.

Put in boiling water for 10-15 minutes to soften them.

Transfer to a warm skillet with olive oil and season at pleasure. I use a smoked bbq mix. When they start to be golden they are ready to be served.






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