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Grilling entrecôte is particularly common in France and Switzerland. Here we know it as rib-eye steak . Nevertheless, it takes a little skill to prepare this steak properly on the grill. There are numerous mistakes you can make. Find out how to avoid them here.
Grilling Entrecôte - How to do it right
Grilling Entrecôte - How to do it right
Key Takeaways
Before grilling, you should make sure that you always buy the meat from a butcher and that it comes from free-range or pasture-raised livestock. Bring it to room temperature and set up both a direct and an indirect zone on the grill. A marinade is not necessary, but if you want the meat to be even more tender, a marinade without spices is recommended. You need to grill the entrecôte for 2 to 3 minutes on both sides and then place it on the indirect surface. Grill it there until it is done to your desired degree.
Grilling entrecôte - what kind of steak is it?
Entrecôte is a traditional piece of meat that is very popular in French and Swiss cuisine. Entrecôte is typically made from the back of the beef, specifically from the rib (or between the ribs). This part of the beef is known for its high marbling, which gives the meat a particularly juicy and flavorful texture. The steak is also known for having a fat eye, which is why it is also called rib-eye steak.
The word "entrecôte" comes from French and literally means "between the ribs". Often prepared on the grill or pan-fried , it is a popular dish in restaurants around the world. Preparing the perfect entrecôte requires expertise, as it is important to cook the meat properly to bring out its full flavour. It is often marinated with herbs and spices. Entrecôte is a meat lover's delight and a central part of fine cuisine.
Grilling entrecôte - what you need to consider when grilling
Does it need a marinade?
The entrecôte steak is a particularly high-quality piece of meat that also has a special flavor of its own, which is why many people ask whether you should marinate the entrecôte steak before grilling it. The answer: It is not absolutely necessary. The meat is naturally so delicious that it speaks for itself.
A good quality steak ensures an outstanding taste. This is especially true if you buy the meat from a butcher rather than a supermarket. Always buy your meat from free-range or pasture-raised animals. This ensures a special taste and cannot be compared with discounters. You can only get a good and finely marbled steak from a butcher .
However, you can use a marinade to add additional flavors. A marinade also makes the meat more tender. However, it is important to find a balance so that the good flavor of the entrecôte is not overpowered. Therefore, it is better to use a marinade with little or no spices so that the natural flavor of the beef is not distorted. For example, just use oil and a few onions for your marinade - it preserves the flavor and even tenderizes the steak. Find out more on our YouTube channel .
Entrecôte with a perfect crust
The perfect steak is not always just a phrase: If you want an entrecôte that is particularly juicy and tender, then you should pay attention to a few important points when grilling. First of all, you should take the meat out of the fridge at least an hour before grilling and bring it to room temperature. This makes it much easier to grill and you get the beef cooked more evenly .
Always set up a direct and an indirect zone on the grill. This will give you better control over your steak and make it easier to achieve the desired degree of doneness. This will allow you to sear your steak first and then finish grilling it on a medium heat. This way you won't make any mistakes and you will be able to react better if you make a mistake.
It is also important that you grill the meat over direct heat so that it becomes nice and crispy . You can use either a gas grill or a charcoal grill for this. Place the entrecôte directly on the grill and let it grill on both sides, but make sure that the meat does not remain on the grill for too long, otherwise it will lose too much liquid and quickly become dry and tough. Therefore, grill it for just 2 to 3 minutes on each side and then place it on the indirect surface of your grill and let it finish cooking over medium heat.
Before serving, you should let the steak rest for a few minutes so that the meat juices can soak in. This will keep it nice and juicy and create a wonderful roasted aroma that makes the meat particularly delicious. Then take a sharp knife and cut the steak into small slices against the grain. This will cut through the muscle fibers and make it even more tender. Here we explain how to recognize the grain direction.
Tip: You should only season the entrecôte with steak pepper and coarse sea salt after grilling.
The right core temperature
Do you want to prepare your entrecôte particularly tenderly? Then we recommend our list of the right core temperatures before the steak goes on the grill:
- 44 - 48 °C = rare
- 49 - 53 °C = medium rare
- 54 - 58 °C = medium
- 59 - 64 °C = medium well
- from 65 - 68 °C = well done
In order to achieve the optimal core temperature, you need to cook the steak with indirect heat. You should also always have a meat thermometer ready when grilling so that you can see when your meat reaches the desired core temperature . If the core temperature rises too quickly, you need to regulate the heat.
The thicker the meat, the longer it takes on the grill. Therefore, check the temperature of your steak regularly. It is also important that you bring the steak to room temperature beforehand. This makes it easier to grill and the heat is distributed more evenly throughout the meat.
Once your meat is cooked to your desired level, remove it from the grill and let it rest for a few minutes before slicing it with a sharp knife .
Tip: Remember that the thickest part of the steak takes the longest to cook.
Grilling Entrecôte - the perfect side dishes
A perfectly prepared steak is a real taste experience. But what would it be without the right side dishes that round off the experience into a symphonic feast for the palate? Rosemary potatoes or garlic mashed potatoes are classic examples. Both side dishes serve as the perfect flavor bridge between the strong meat and the delicate spices.
Buttered asparagus or green beans offer a crisp, fresh kick. Grilled vegetables add a subtle sweetness. You can simply use seasonal vegetables and use them to create a delicious side dish. This goes perfectly with the roasted aromas of the meat. Herb butter or creamy pepper sauces can also complement the taste experience wonderfully. Because: Pepper in particular harmonizes perfectly with the entrecôte . Therefore, always choose a very high-quality pepper. A fresh salad brings lightness to the plate and provides variety.
Of course, a glass of good wine is a must to round off the aromatic ensemble. Although beer goes well with everything, of course. We even have a short video series here that tells you which beer you should drink with which steak.
But always remember that you eat with your eyes. Always present the side dishes to your steak in an appetizing way and arrange it nicely on the plate. This will guarantee the perfect steak experience and make your barbecue evening the real highlight of the week .
