Dry-Aged-Entrecôte Korean Style
Dry-Aged Entrecôte is realy a delicious treat. In Korea, I was quite impressed by the garlic chili paste. Whether it’s fish dishes of all kinds or meat in various forms, this paste has something. Because it is not just – as the red color suspects – really spicy, no it is quite mild and tastes more of garlic than for chili.
This is a fairly successful combination which we can also use for our German mature dry-aged entrecôte. The preparation of the paste goes quite quickly from the hand – in a wake-up glass it holds up to 3 months and can thus serve for many dishes. Only dark and cool it should stand, best in the basement or in the refrigerator.
For the sauce:
- Wash and remove the stalks of the chilies.
- Now peel the garlic cloves as well as the onion.
- The latter somewhat crush.
- All together with remaining ingredients, into a blender.
- Mix it well and several times roughly.
- Depending on how you like your paste, coarser or finer, mix it shorter or longer.
- Remove the Dry-Aged Entrecôte from the refrigerator about an hour before grilling.
- Preheat the grill.
- Serve the steaks with some olive oil.
- Steaks medium / medium rare grills.
- Before the end of the barbecue, apply the sauce.
- Best with the brush
- 1 minute further grill, cut open and enjoy hot.
The Dry-Aged Entrecôte Korean Style can be enjoyed with a fresh salad and some onions. But also thinly sliced on fresh baguette or with Noodles is the steak delicious.
For 4 persons:
- 4 servings Dry-Aged Entrecôte
- Fleur de Sel
- Some oil
For the Korean sauce:
- 1 Bund Korea Chili
- 3-4 cloves of glaric
- 1 onion
- 2 tsp tomato
- 1 tsp peppers
- 1 pinch of salt
- 1 pinch of pepper