Entrecote grilled in one piece

Ingredients for 3 servings:

• 1 kg entrecôte(s) from your trusted butcher
• olive oil
• Salt, coarse
• some rosemary sprigs
• Spice(s) to taste
• 1 bottle of beer or water

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 10 minutes

Cooked backwards on the gas grill

Rub the entrecote with olive oil and coarse salt (sea salt or fleur de sel) and refrigerate overnight. Remove the meat from the refrigerator one hour before cooking so it reaches its normal temperature. Preheat the gas grill to 90°C, fill a heatproof bowl with water or beer, and place it under the grill grate to ensure the meat is well-hydrated and stays nice and juicy. Insert a meat thermometer into the center of the meat and place the meat with rosemary sprigs indirectly on the grill (i.e., not on the burner, but next to it over the water/beer). The entrecote should reach an internal temperature of 55-56°C. Once this temperature is reached, sear the meat on all sides. If you have a sizzler, use it for the desired crispy effect. Otherwise, preheat the gas grill to full. Wrap the meat in aluminum foil and place it in a warming container for about 20 minutes. If you don’t have one, a cooler will work just as well. After cutting, season to taste.