Entrecôte
Grilled entrecôte steak.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The term 'entrecôte' has French origins, appearing in culinary literature around the early 19th century. The dish evolved alongside the development of grilling and butchering techniques, highlighting the quality of specific beef cuts.
Entrecôte is a classic dish often enjoyed in bistros and restaurants across France, and has become a symbol of traditional French cuisine, appreciated for its simplicity and emphasis on high-quality ingredients.
Social Gathering
Entrecôte is often enjoyed in social settings, like family meals or gatherings with friends. It's a dish that is designed to be shared with people you enjoy.
Wine Pairing
A good bottle of red wine is considered an essential accompaniment to Entrecôte. A full-bodied wine will complement the flavors of the beef perfectly.
Restaurant Staple
Entrecôte is often a featured item on restaurant menus as a way to display the quality of their ingredients and preparation.
Entrecôte boasts a rich, beefy flavor profile, enhanced by grilling which imparts smoky notes and a slightly charred exterior.
The primary flavor is derived from the high fat content and marbling within the ribeye cut, providing a succulent and deeply savory experience. Seasoning is typically simple, often just salt and pepper, to allow the natural flavors of the beef to shine. The grilling process contributes a smoky char that complements the richness of the meat. Some variations may include herbs like thyme or rosemary, or a simple garlic butter sauce.
Choosing the Right Cut
Select a well-marbled ribeye or entrecôte cut, preferably dry-aged for enhanced flavor and tenderness. Look for a cut that is at least 1 inch thick.
Temperature is Key
Bring the steak to room temperature for at least 30 minutes before grilling for even cooking. Use a meat thermometer to ensure the steak reaches your desired level of doneness. Medium-rare (130-135°F) or medium (135-145°F) is often recommended.
Grilling Technique
Preheat your grill to high heat. Sear the steak for 2-3 minutes per side to develop a crust, then reduce the heat to medium and continue cooking to your desired doneness. Let the steak rest for at least 5-10 minutes before slicing against the grain.
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