- double entrecotes, each about 500 - 600 g 0.50
- meat spice 6 g
- roasted almonds, finely chopped 25 g
- spring onions, thinly sliced 10 g
- herbs: parsley, rosemary, oregano, coarsely chopped 10 g
- vegetable spice 2.50 g
- freshly ground black pepper 1.50 g
- olive oil 10 g
Rub the meat spice into the entrecôtes and marinate for at least 1 hour in the refrigerator. Take out of the refrigerator about 15 minutes before grilling so that the meat warms to room temperature. Mix the ingredients for the almond crust together.
Sear the entrecotes on the barbecue grid on both sides on the highest setting for 1 minute. Remove from the grill. Place the funnel in its normal position and reduce the temperature of the grill to 180 °C. Spread the almond mixture on the meat (see image). Grill the entrecotes for about 20 minutes at 180 °C in indirect heat until the internal temperature of the meat reaches 51 °C. Remove the meat from the grill, cover with aluminium foil and allow to rest for 3 minutes until the internal temperature reaches 54 °C.
Direct & indirect heat
Open & Closed
5 Minuten auf mittlerer Stufe bei geschlossenem Deckel