Entrecôte in the Oven

Preheat the oven to 150°C (300°F).

Peel and crush the garlic. Roughly chop the thyme.

Pat the Entrecôte dry with paper towels. Season generously with salt and pepper all over.

Heat oil in a frying pan. Sear the meat thoroughly on all sides over high heat. Lower the temperature, then add the butter, garlic, and thyme.

Baste the meat with the butter, garlic, and herbs while cooking for 4–5 minutes.

Transfer the meat from the pan to an ovenproof dish. Pour the herb butter over the meat.

Roast in the middle of the oven until the desired internal temperature is reached: 55°C (rare) – 58°C (medium).

Baste the meat occasionally with the juices that collect in the dish during roasting.

Let the Entrecôte rest for a few minutes before slicing.