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Grilled dry-aged entrecôte with golden brown potato slices

Dry-Aged Entrecôte is one of the best steaks in the world . It has time to mature to true size in our maturing cabinets before it has to be used for tasty and quick dishes. Before winter sets in, the grill should be turned on again to prepare the steak there. This is the best way for such a fine dry-aged steak !

We combine the dry-aged entrecôte with very briefly fried potato slices. Simply good soul food for a good appetite. If you like, you can also grill vegetables - this makes a nice, colorful grill plate.


  1. Preheat the grill

  2. Take the steak out of the fridge about an hour beforehand

  3. Peel potatoes

  4. Cut the potatoes into thin slices

  5. Heat fat for deep frying

  6. Briefly deep-fry the potato slices twice

  7. They should be golden brown

  8. Grill the steak on the grill until medium rare and cut into strips

Arrange the potatoes and steak on a platter, sprinkle with pepper and fleur de sel and enjoy

Tip: If you don't want to fry, you can also prepare potato wedges on the grill.


  • For 4 people

  • 1 large dry-aged entrecôte, 300 grams each

  • 500 grams of potatoes

  • pepper

  • Fleur de Sel

  • Oil for deep frying


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