top of page

Dry-Aged Entrecôte Korean Style – Wonderfully hearty meat enjoyment

Dry-aged entrecôte is a fine treat in itself . But some well-aged pieces of meat can tolerate a slightly spicy note. In Korea I was quite impressed by the garlic-chilli paste. Whether it's all kinds of fish dishes or meat in various forms, this paste has something to offer. Because it is not just - as the red color suggests - burning hot, no, it is quite mild and tastes more like garlic than chili.

This is a pretty successful combination that we can also use for our German matured dry-aged entrecôte . Preparing the paste is pretty quick - it lasts up to 3 months in a mason jar and can therefore be used in many dishes. It should only be kept dark and cool, ideally in the cellar or in the refrigerator.




For the sauce:

  1. Wash and remove the stems of the chilies.

  2. Now peel the garlic cloves and the onion.

  3. Chop the latter up a little.

  4. Put everything together with the remaining ingredients in a blender.

  5. Mix it well and roughly several times.

  6. Depending on how you like your paste, whether coarser or finer, mix shorter or longer.

  7. Take the dry-aged entrecôte out of the refrigerator about an hour before grilling.

  8. Preheat the grill.

  9. Brush the steaks with a little olive oil.

  10. Grill steaks medium / medium rare.

  11. Apply the sauce before the end of the grilling time.

  12. Best with a brush.

  13. Grill for another 1 minute, cut open and enjoy hot.

You can enjoy the Dry-Aged Entrecôte Korean Style with a fresh salad and some onions. But the steak is also delicious sliced ​​thinly on a fresh baguette or with soba noodles.


For 4 people

  • 4 portions of dry-aged entrecôte

  • pepper

  • Fleur de Sel

  • Some oil

  • For the Korean sauce:

  • 1 bunch of Korean chili

  • 3-4 cloves of garlic

  • 1 onion

  • 2 tsp tomato paste

  • 1 tsp paprika

  • 1 pinch of salt

  • 1 pinch of pepper


bottom of page