Entrecote Black Angus Premium ARG
Grass-fed Hereford sirloin steak from Argentina. South American beef that we love.
Prefer a different breed of sirloin steak? The choice is huge, so take a look.!
How to Cook an Entrecôte
- Take the entrecôte out of the refrigerator at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
- Heat a pan on the stove and add a small amount of olive oil. Be cautious not to use too much, as the entrecôte will be cooked on its fat edge.
- Once the oil is hot, place the entrecôte in the pan on its fat edge. Support it with tongs to prevent it from tipping over.
- Once the fat edge is nicely browned, cook the entrecôte on each side for 1 minute per centimeter of thickness. For a 2 cm thick entrecôte, cook for 2 minutes on one side and then 2 minutes on the other side.
- While cooking, spoon the meat juices over the entrecôte. This technique is called arroseren.
- Remove the entrecôte from the pan and let it rest under aluminum foil for 10 minutes.
- After resting, slice the steak against the grain and serve.
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 618.64 |
| Energie (kcal) | 148.00 |
| Vet (g) | 5.70 |
| Verzadigd vet (g) | 2.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 24.20 |
| Zout (g) | 0.08 |
Entrecote Black Angus Premium ARG
Tweede kerstdag met een klein gezelschap gevierd en daar een paar mooie stukjes vlees voor gekocht. Hele fijne entrecote, goede van structuur en erg goed van smaak. Even kort op de vetkant en daarna tot kern 54 graden, beetje fleur de sel en peper en genieten maar!
Review by
Gerwin
|
Entrecote Hereford
Weinig marmering, maar daarvoor in de plaats krijg je een lekkere niet al te dure steak met een diep smaakprofiel
Review by
Bram
|
Write Your Review
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Entrecote Black Angus Premium ARG
Grass-fed Hereford sirloin steak from Argentina. South American beef that we love.
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
- Take the entrecôte out of the refrigerator at least an hour before cooking to bring it to room temperature.
- Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
- Heat a pan on the stove and add a small amount of olive oil. Be cautious not to use too much, as the entrecôte will be cooked on its fat edge.
- Once the oil is hot, place the entrecôte in the pan on its fat edge. Support it with tongs to prevent it from tipping over.
- Once the fat edge is nicely browned, cook the entrecôte on each side for 1 minute per centimeter of thickness. For a 2 cm thick entrecôte, cook for 2 minutes on one side and then 2 minutes on the other side.
- While cooking, spoon the meat juices over the entrecôte. This technique is called arroseren.
- Remove the entrecôte from the pan and let it rest under aluminum foil for 10 minutes.
- After resting, slice the steak against the grain and serve.
-
Voedingswaarde
Grass-fed Hereford sirloin steak from Argentina. South American beef that we love.
Prefer a different breed of sirloin steak? The choice is huge, so take a look.!
How to Cook an Entrecôte
TIP: Cooking on gas? Keep the steak moving for even cooking. Cooking on induction? Leave the steak alone except for flipping once.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 618.64 |
| Energie (kcal) | 148.00 |
| Vet (g) | 5.70 |
| Verzadigd vet (g) | 2.80 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 24.20 |
| Zout (g) | 0.08 |
