Bavetteskewer Black Angus PRIME USA

Bavette skewer from American Black Angus PRIME beef. In the photo there are onions between the pieces of meat. The skewers are supplied without onions because they become limp in the freezer. You can add this yourself if necessary.

Frying entrecote

Remove the sirloin steak from the refrigerator in time (at least an hour in advance) to reach room temperature.
Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
Put a pan on the stove and add a dash of olive oil. Be careful, not too much because you are going to fry the entrecote on the fat edge.
As soon as the oil is at the right temperature, place the sirloin steak in the pan (on the fat edge) and support it with tongs so that it does not fall over.
Once the fat edge has turned a nice color, fry the sirloin steak on both sides for 1 minute per centimeter per side. So if you have a sirloin steak measuring 2 centimeters, first fry it for 2 centimeters on one side and after turning it over again for 2 centimeters on the other side.
While frying the entrecote, spoon the meat juices over the meat. This is called arrosing.
Remove the sirloin steak from the pan and let it rest under aluminum foil for another 10 minutes.
Enough rest? Then cut the steak perpendicular to the grain and serve.

TIP: Do you bake on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.

Ingredients

Nutritional value

Type	Per 100g
Energie (kJ)	N/B
Energie (kcal)	N/B
Vet (g)	N/B
Verzadigd vet (g)	N/B
Koolhydraten (g)	N/B
Suikers (g)	N/B
Vezels (g)	N/B
Eiwitten (g)	N/B
Zout (g)	N/B

Bavetteskewer Black Angus PRIME USA

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Delivery on Monday or select a preferred day
Starting at € 100,- FREE delivery.
Quick frozen and vacuum packed

Product Information

Preparation

Frying entrecote

Remove the sirloin steak from the refrigerator in time (at least an hour in advance) to reach room temperature.
Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
Put a pan on the stove and add a dash of olive oil. Be careful, not too much because you are going to fry the entrecote on the fat edge.
As soon as the oil is at the right temperature, place the sirloin steak in the pan (on the fat edge) and support it with tongs so that it does not fall over.
Once the fat edge has turned a nice color, fry the sirloin steak on both sides for 1 minute per centimeter per side. So if you have a sirloin steak measuring 2 centimeters, first fry it for 2 centimeters on one side and after turning it over again for 2 centimeters on the other side.
While frying the entrecote, spoon the meat juices over the meat. This is called arrosing.
Remove the sirloin steak from the pan and let it rest under aluminum foil for another 10 minutes.
Enough rest? Then cut the steak perpendicular to the grain and serve.

TIP: Do you bake on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.