Hereford Entrecôte Steak Dry-Aged Sandwich with honey marinade
Hereford cattle are from the county of Herefordshire in England, where they’ve been bred since the early 17th century. Originally, a working breed the Hereford is now bred for it’s meat because of its undemanding attitude, its adaptabtability and climate tolerance. They are the most widespread beef cattle in the world and can also be found in Germany.
The steaks are excellent from this breed and its always best, if possible, to dry age the meat on the bone. Beef and honey, in a sandwich, is a perfect combination and is an ideal BBQ dish for summer. Do not compromise on the bread when the meat is of such high quality. Buy freshly prepared artisan rolls for this awesome recipe!
- Remove steaks from the refrigerator about 1 hour before grilling.
- Heat the grill well.
- Cut the rolls.
- Place rolls on the grill a little.
- Wash the lettuce, pat dry.
- Peel onion, halve, cut into thin slices.
- Mix onion and salad, marinate with a little olive oil.
- Mix honey with 2 tablespoons of water and add salt.
- Grill the steaks rare to medium. A barbecue thermometer helps.
- Add the salad mixture to the bread rolls.
- Brush the steaks with the honey mixture.
- Grill the steaks for one minute over a hot flame.
- Apply honey again, turn over, finish cooking for 1 minute.
- Put finished steaks on the rolls.
- Season with ground pepper and salt.
- Enjoy it hot.
Tip: A dry red wine, preferably from Germany, fits perfectly with this wonderful dish. In summer, a cool beer with a light honey note or cherry aromas from Belgium goes well.
Serves 4 people.
- 4 Hereford entrecote steaks – 200 grams
- Freshly ground pepper
- 4 tablespoons honey
- 100 grams of arugula salad
- 1 onion
- 4 good rye rolls
- a little bit of olive oil