We start with the dry brining technique: season the meat evenly with salt on both sides and place it on a rack set over a tray. Let it rest at room temperature for 1 hour. This allows the salt to penetrate deeply, enhancing both the texture and flavor of the meat.
After the resting time, pat the meat dry thoroughly with kitchen paper
Drizzle a little extra virgin olive oil over the meat and rub it carefully on all sides.
Preheat a grill or griddle (preferably cast iron) until very hot, then cook the entrecôte for 2–3 minutes per side, depending on the thickness of the meat and your desired doneness. For medium, the internal temperature should reach 50 °C (122 °F) at the center .
Once cooked, remove the meat from the heat, wrap it in aluminum foil, and let it rest for 10 minutes. This step is essential to redistribute the juices, ensuring the meat stays tender and juicy.
After resting, slice the meat against the grain into even slices.
Serve the entrecôte on a serving platter with a drizzle of extra virgin olive oil and salt (and pepper, if desired) to taste.
