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Grilled Entrecôte or Strip Steak
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
The quality of the beef is very important for this simple preparation. We like to use aged and marbled beef such as Choice or Prime. The thickness of the meat matters when grilling; this particular recipe will give you a medium-rare steak.
Ingredients
4 8 -ounce 225 -g 1¼ inches
Method
- Fire up the kamado with the cast-iron grid to 395°F (200°C) and create four hot spots.
- Sprinkle the beef with a generous amount of salt and pepper and rub it into the meat.
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