Dear readers of Paulina Cocina, you're very welcome! If you love meat like we do, you'll be fascinated with this cut. Entrecote is highly valued in the cuisine of many countries, especially in Europe and Latin America . It's a cut of meat frequently found on restaurant menus and is considered a gourmet option. So if you're planning a special dinner for someone (wink, wink), it's the best option.
This cut can be cooked in a variety of ways, including grilling, broiling, baking, or roasting. It's important not to overcook it to prevent it from becoming dry and tough. This means you don't need to be a world-renowned chef to do it, but you do need to pay attention to the timing and you'll be eligible for a Michelin star.
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About the entrecote
What is it and where does it come from?
The entrecote is a cut of beef that has its roots in French cuisine. The word "entrecôte" in French means " between the ribs ," referring to its location on the beef. A entrecote comes from the upper part of the ribs of a beef . It's obtained from ribs 6 through 12, located between the loin and the prime rib. It's a juicy, tender cut with good marbling.
It may also be known as “ rib steak ” or simply “ costilla ” in some places. Names may vary by region and country's culinary traditions. The term “ entrecote ” is used in Spanish-speaking countries. For example, in French it's called “ entrecôte ,” in Italian “ costata ,” in English “ ribeye steak ,” and in German “ roast beef .”
Tenderness competition with sirloin
In terms of tenderness, the sirloin is considered one of the most tender cuts of beef. It's located in the lower back, in the lumbar region, and is characterized by its tenderness and delicacy. On the other hand, the entrecote is also a tender cut , but it may have a higher content of marbled fat, which gives it a more intense flavor.
Choice between entrecote or ribeye
Entrecôte is cut from a specific area of the ribs , while ribeye is a larger cut that includes part of the bone. Ribeye is known for its intense flavor due to the presence of the bone, and some people prefer its texture and flavor. However, entrecôte is generally leaner and is appreciated for its juiciness and tenderness.
What to consider when choosing this cut?
There are different types , depending on the region and preparation method. Some popular varieties include beef , sirloin, and Angus. The best one will depend on your taste and the type of cooking you intend to do.
The most popular is the beef entrecote , a cut of meat obtained from a steer between 12 and 24 months old. It is characterized by its tender and flavorful meat. Young steers tend to have more tender meat than older animals, which contributes to its juiciness and tenderness when cooked.
It's important to keep in mind that good marbling is desirable in a quality cut . This cut is known for its rich marbling, meaning veins of intramuscular fat that give the meat flavor and juiciness.
Cooking points and accompaniments
Entrecôte can be cooked to different levels , depending on each person's preference. Some popular points are: "bleu" (seared on the outside and raw on the inside), " saignant " (with a red dot in the center), " à point" (with a pink dot in the center), and " bien cuit " ) .
Some prefer dry aging, which involves hanging the meat under controlled conditions to enhance its flavor and texture. Aging can last from a few days to several weeks, depending on the cook's preferences and the desired result.
This cut of beef is often accompanied by various side dishes and sauces . Some classic accompaniments include spiced fries , mashed potatoes, baked vegetables , mixed salad, garlic mushrooms , and sauces such as peppercorn sauce, mushroom sauce, or béarnaise sauce.
Grilling this cut is one of the most popular options for its intense flavor and juicy texture. Grilling creates a golden crust on the outside that encapsulates the meat's juices, keeping it tender and flavorful. As we mentioned before, you're sure to get a good result with this recipe.
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Grilled entrecote recipe
Yield : 1 portion
Preparation time : 40 minutes
Ingredients
- 300 g beef entrecote (preferably 2-3 cm thick)
- Thick salt
- Ground black pepper
- Vegetable oil or olive oil (to grease the griddle)
How to make grilled entrecote
- Preheat a griddle over high heat until piping hot and add a little oil to the hot griddle. Season the entrecote with salt and pepper and place it on the hot griddle for 3-4 minutes on each side, depending on the thickness of the meat.
- Using tongs, turn the entrecote over and cook for another 3-4 minutes on the other side for even cooking.
- Remove from the grill and let it rest for a few minutes before slicing. This will allow the juices to redistribute and the meat to settle. Slice the entrecote diagonally, against the grain of the meat.
