Dry-Aged-Entrecôte Korean Style

Dry-Aged-Entrecôte Korean Style

Dry-Aged Entrecôte is a really delicious treat, you will be quite impressed by the garlic chili paste. Whether it’s fish dishes of all kinds or meat in various forms, this paste has something. Because it is not just – as the red color suspects – really spicy, no, it is quite mild and tastes more of garlic than of chili.

This is a fairly successful combination which we can also use for our German mature dry-aged entrecôte. The preparation of the paste is quite simple – be sure to store it in a glass jar, for up to 3 months. Store the paste in a dark and cool area, best in the fridge.

Serves 4 people | Difficulty: Easy


  • 4 servings Dry-Aged Entrecôte
  • Pepper
  • Fleur de Sel
  • Some oil

For the Korean sauce:

  • 1 Bund Korea Chili
  • 3-4 cloves of glaric
  • 1 onion
  • 2 tsp tomato
  • 1 tsp peppers
  • A pinch of salt
  • A pinch of pepper


  1. Wash and remove the stalks of the chilies, peel the garlic cloves and the onion. Slightly crush the onion and garlic.
  2. Mix all the remaining ingredients together in a blender and mix well several times.
  3. Remove the Dry-Aged Entrecôte from the refrigerator about an hour before grilling.
  4. Preheat the grill and cook the steak, about a minute before they are cooked, apply the sauce, serving with some olive oil.
  5. Grill further for another minute, cut open and enjoy hot!

The Dry-Aged Entrecôte Korean Style can be enjoyed with a fresh salad and some onions. But also thinly sliced on fresh baguette or with noodles is the steak delicious.



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