Entrecote with sage-orange butter

Clean the orange and grate half of the skin above a bowl (only the orange). Then squeeze out the orange. In a bowl, mix the orange juice with the oil and half of the garlic. Brush the entrecotes and let them marinate in the fridge for at least 1 hour. Let the meat reach room temperature in time. In a bowl, stir the butter gently and mix in the orange zest, sage and remaining garlic. Season with salt and pepper. Spoon the butter into a bowl and smooth the top, or scoop the butter on a piece of plastic wrap and form a roll. Let the butter in the refrigerator stiffen again in 30-45 minutes; cut the roll into slices.

Place the entrecotes on a greased griddle over hot flames and grill them brown in 2-3 minutes and rosé inside. Sprinkle the meat with salt and pepper and serve with a scoop or slice of sage butter.