Cook entrecote in 8 steps

The first step for cooking entrecote is choosing a beautiful piece of meat. With so many breeds on the market, we can imagine it can be hard to see the forest for the trees. However, you can also see the wide variety as a big advantage, because if a certain entrecote doesn’t suit your taste, you can simply choose another breed. Taste is very personal, after all!

Looking for an entrecote from a high-quality breed? Then you’ve definitely come to the right place with us. All the entrecotes we sell have been handled by our Master Butcher and have passed our quality control. We offer more than 10 different entrecotes, so there’s definitely one that suits you!

As mentioned, taste is very personal. The all-time favorite, which almost everyone enjoys, is the Entrecote Black Angus USA Prime. Prime? Absolutely—this is the highest grade given in the United States and relates, among other things, to the marbling of the steak. So that’s guaranteed to be excellent. Prefer a stronger meat flavor? Then we recommend trying the Rubia Gallega entrecote or another dry-aged entrecote. What makes Rubia Gallega so special is that the cattle are slaughtered at a later age, resulting in a more intense flavor experience. But be sure to explore all our breeds, as each one is of exceptional quality. For additional advice, feel free to call or email us anytime!

How do you cook an entrecote?

1. Let the meat come to room temperature.
2. Pat the entrecote dry and season it with salt and pepper.
3. Add a splash of oil to the pan. Not too much, as you will start by cooking the entrecote on its fat edge.
4. Using tongs, hold the entrecote and place it on the fat edge in the pan. Use the tongs to prevent it from tipping over.
5. Has the fat edge melted slightly and turned nicely brown? Then you can cook the steak on both sides. The cooking time depends on the thickness of the steak. As a rule of thumb, cook 1 minute per centimeter per side. Is the entrecote 3 centimeters thick? Then cook it for 3 minutes per side.
6. After cooking both sides, quickly sear the edges and then remove the steak from the pan.
7. Let the entrecote rest for five minutes.
8. Slice the entrecote, enjoy your meal!

Ps. Cooking on induction? Make sure to leave the meat in place in the pan. If you are cooking the entrecote on gas, you should keep the steak moving.

Cooking Entrecote

Our Chef Ruben Meijboom explains in the video below—in one and a half minutes—how to prepare entrecote perfectly!

Key to a great result: room temperature

Want a perfect entrecote? Don’t skip this step. It makes a world of difference! Make sure to take the entrecote out of the refrigerator in time so it can gradually come to room temperature. Even better is to remove it from the packaging as well, so the entrecote can “breathe.” Just make sure that if you have a dog or cat, they can’t reach it—otherwise you might end up one entrecote short. ;)

Cooking entrecote on induction vs cooking entrecote on gas

There is a significant difference in how you should cook entrecote depending on your heat source. If you cook the entrecote on induction, let it stay still in the pan while cooking. When cooking on gas, it’s important to keep the entrecote moving during preparation, as this ensures an even cook.

Letting entrecote rest

After cooking, you should always let steaks rest before cutting into them. But why? This allows the proteins in the meat to relax and helps the meat retain its juices, resulting in a juicier steak. A win-win!

Slicing entrecote

The very last step before putting the steak in your mouth is slicing it. This step can make or break all your effort, because cutting it incorrectly can turn your steak into a tough, shoe-leather texture—and that’s the last thing you want. So how should you slice it? Easy, against the grain! Read more about slicing meat here.

Serving entrecote

If you’ve followed the steps above, you’re already guaranteed a great steak. Of course, there are always ways to elevate it even further. A glass of wine is always a good idea. With rich flavors like entrecote, you can hardly go wrong with a full-bodied red wine with a firm structure. Think of a Syrah, Cabernet Sauvignon, or Sangiovese.

Serving a sauce with your entrecote? Then you should match your wine to the sauce. A classic béarnaise sauce pairs best with a Rioja Reserva or an older Pauillac.