Entrecote roast Black Angus USA (prime grade)
Entrecote. Roast. Black Angus: die staan alledrie hoog in mijn favorietenlijstje! Deze entrecote roast is dan ook echt een stuk vlees om indruk mee te maken, als je het mij vraagt!
Bert-Jan Lantinga
What is a sirloin steak roast?
An entrecote roast is a roast from the thin loin of beef. A very nice roast indeed, with beautiful marbling and an edge of fat for lots of flavor. Definitely a piece of meat to impress. In any case, sirloin steak is a wonderful meat to work with, but a sirloin steak roast from Black Angus USA is almost impossible. to match! You can season or marinate entirely to your own taste. A feast to put on the table...
Sirloin Roast Black Angus USA
Our Black Angus beef comes from the best ranches in the Midwestern United States. On those ranches, the Black Angus cattle graze for more than two years on the most extensive meadows (larger than we could ever imagine). The animals grow up carefree and after about two years move to a spacious feedlot, where they are put on a 100% natural 'grain diet' for 120 days. Black Angus cattle have undeniably had a good life and you can taste that good life. The taste and structure of pure-bred American Angus Beef is almost unmatchable...
Preparation Instructions
An entrecote, sirloin, or ribeye roast is a festive cut of meat that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!
Preparing Entrecote, Sirloin, or Ribeye Roast Low and Slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it is fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared roast in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C
Total cooking time: approximately 2 hours.
Reversed Sear Entrecote, Sirloin, or Ribeye Roast (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)
Total cooking time: approximately 3 hours.
Preparing Sirloin, Entrecote, or Ribeye Roast Sous Vide
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Stick Settings for Beef Roast
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
Beef, salt, spices (coriander, pepper, ginger, mace, clove, cardamom, chilies)
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 752.40 |
| Energie (kcal) | 180.00 |
| Vet (g) | 10.20 |
| Verzadigd vet (g) | 4.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.10 |
| Zout (g) | 0.08 |
Entrecote roast Black Angus USA (prime grade)
Entrecote roast from certified USA Black Angus.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Entrecote. Roast. Black Angus: die staan alledrie hoog in mijn favorietenlijstje! Deze entrecote roast is dan ook echt een stuk vlees om indruk mee te maken, als je het mij vraagt!
Bert-Jan Lantinga
Entrecote roast from certified USA Black Angus.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Entrecote. Roast. Black Angus: die staan alledrie hoog in mijn favorietenlijstje! Deze entrecote roast is dan ook echt een stuk vlees om indruk mee te maken, als je het mij vraagt!
Bert-Jan Lantinga
What is a sirloin steak roast?
An entrecote roast is a roast from the thin loin of beef. A very nice roast indeed, with beautiful marbling and an edge of fat for lots of flavor. Definitely a piece of meat to impress. In any case, sirloin steak is a wonderful meat to work with, but a sirloin steak roast from Black Angus USA is almost impossible. to match! You can season or marinate entirely to your own taste. A feast to put on the table...
Sirloin Roast Black Angus USA
Our Black Angus beef comes from the best ranches in the Midwestern United States. On those ranches, the Black Angus cattle graze for more than two years on the most extensive meadows (larger than we could ever imagine). The animals grow up carefree and after about two years move to a spacious feedlot, where they are put on a 100% natural 'grain diet' for 120 days. Black Angus cattle have undeniably had a good life and you can taste that good life. The taste and structure of pure-bred American Angus Beef is almost unmatchable...
Preparation Instructions
An entrecote, sirloin, or ribeye roast is a festive cut of meat that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!
Preparing Entrecote, Sirloin, or Ribeye Roast Low and Slow (searing & roasting)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it is fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared roast in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C
Total cooking time: approximately 2 hours.
Reversed Sear Entrecote, Sirloin, or Ribeye Roast (cooking & finishing on the grill)
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.
Core temperature guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)
Total cooking time: approximately 3 hours.
Preparing Sirloin, Entrecote, or Ribeye Roast Sous Vide
Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steaks and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Stick Settings for Beef Roast
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
Beef, salt, spices (coriander, pepper, ginger, mace, clove, cardamom, chilies)
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 752.40 |
| Energie (kcal) | 180.00 |
| Vet (g) | 10.20 |
| Verzadigd vet (g) | 4.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.10 |
| Zout (g) | 0.08 |
