Ingredients:

° 2 double rib Swiss steak, approx. 6 cm thick

° 2 tablespoon of oil

° 4 sprig of rosemary

60 grams of butter

° salt

° ground pepper

Methods:

Take the double ribs out of the refrigerator an hour before preparing them.

2 If you are using a meat thermometer, insert it into the center of the meat. If you like a rare rib steak, set the thermometer to a core temperature of 55°C.

3 Pour the oil into a frying pan and heat it over a high heat. When it becomes liquid like water, it is hot enough and you can put your rib eye steak in it.

4 Grill the steak on each side for about a minute. Never prick the meat with a fork to turn it over, it will lose juice unnecessarily.

Reduce temperature to temperature. Adding butter and rosemary and cook the appetizer for another 8 to 10 minutes. Turn it over from time to time.

6 Place your middle finger on your thumb and press down on the area under your thumb. If your Entrecôte has the same resistance, it’s quite rare (use your ring finger for a medium doneness and your little finger for a good doneness). If you are using a thermometer, remove the meat from the pan when the temperature reaches 55°C.

7 When desired doneness level is reached, immediately remove meat from skillet. Cover with aluminum foil and let it rest for 2 minutes so the cooking juices are evenly distributed throughout the meat.

Salt, pepper and cut the rib-eye steak perpendicular to the fibers – and serve immediately.