Bistecca with rosemary

Course Main course meat
Cuisine Italian
Servings 6 pax


  • 700 gram Entrecote 3 cm thickness
  • 2 branches Rozemarijn
  • 1 cup Olijfolie
  • salt and pepper


  • Make sure the meat is at room temperature. Season the meat with salt and pepper.
  • Heat the grill until it is very hot and then place the meat on the grill. Only turn meat when it releases from the plate. Grill the meat until rosé. (You get the best results when you grill the meat on coals, called salty)
  • Heat the cup of olive oil with half the rosemary in a pan. The oil can get warm but not hot. Heat the oil until you serve the meat.
  • Cut the meat into thin strips and arrange it over a (preheated) plate. Spread the olive oil with rosemary over the meat and then sprinkle the rest of the rosemary over it.
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