An entrecote or ribeye roast are festive roasts that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Prepare entrecote or ribeye roast low and slow (grill & cook through)

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to bring it to room temperature. to arrive.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs < /strong>the meat after searing or afterwards with salt and pepper or rub of your choice

Core final temperatures

Rare 52C
Medium rare 54C
Medium 57C
Rose/Welldone 62C