Ingredients:

• 4 entrecôte steaks (beef), about 4cm thick
• Coarse salt to taste
• Black pepper to taste
• 100 ml olive oil
• 4 cloves of garlic, minced

Preparation:

1. Prepare the meat: If you've kept the meat in the fridge, let it rest at room temperature before grilling. It's important that the meat isn't too cold when it comes time to grill it.
2. Prepare the sauce: In a bowl, mix the olive oil and minced garlic. Let it sit for a few minutes. Purists can skip this part!
3. Light the barbecue: Light the barbecue with wood or charcoal and let the coals form. Place the grill to heat up as soon as you light the charcoal/wood. 
   
   Note: Once the coals start forming a fine layer of white ash, it’s time to put the meat on the grill! Don’t start grilling until the charcoal is fully glowing! Wait until all the charcoal is incandescent or the wood has turned into embers! 
   
   
4. Grilling: Before placing the meat on the grill, add coarse salt to each side of the steak. If the steaks are thick (as indicated), you can be generous with the salt! They won’t end up too salty. Place the meat on the hot grill, with a good live ember, about 10cm from the coals, and grill for between 4 to 10 minutes, until reaching your desired doneness:

4 minutes, flipping the steak every minute

6 minutes, flipping the steak every 1.5 minutes

8 minutes, flipping the steak every 2 minutes

10 minutes, flipping the steak every 2.5 minutes

Each grill time corresponds to a level of doneness. Test to find your favorite!

5 - Serving:
Remove the meat from the grill and let it rest for a few minutes so the juices don’t escape when cutting.
Slice the steaks perpendicular to the grain and drizzle with the olive oil and garlic sauce before serving (purists can skip the sauce!).
Add a bit of freshly ground black pepper.

Try this delicious recipe and let us know how it turned out!