Wrap one piece of entrecote with sprigs of rosemary, and the other with sprigs of thyme. Lubricate the meat with olive oil. Season with salt and pepper.
Preheat the grill pan. Cook the meat until medium rare – first 4 minutes on one side. Then 4 minutes on the other side.
Then we put the entrecote “on the bone”. Fry for another 3-4 minutes.