Entrecote or ribeye roasts are festive cuts that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!

Preparing an entrecote or ribeye roast low and slow (searing & roasting)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for a perfectly cooked roast and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until it is completely browned, and the fat edge is nicely crunchy.
Transfer the meat to the preheated oven, place the seared roast in an ovenproof dish, and add the cooking juices.
Time: Use the schedule below as a guide; these times are indicative.
Measure: Always check the core temperature of these cuts. Use the temperatures from the chart below.
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 or ribeye roast

(cooking & finishing on the grill)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) 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 the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill or sear the meat until it’s browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature of these cuts. Use the temperatures from the chart below.
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 entrecote or ribeye roast sous vide

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the timings below are accurate. 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 schedule 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 roasts:

Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours