Grill entrecôte? that's how the gourmet steak succeeds

Grill entrecôte? small merchandise

The distinguishing feature of the entrecôte is the globule of fat, that from several muscle strands is enclosed. The grease eye is essential for the taste of this coveted piece of meat, because when grilling it gives melting its aroma free, provides an intense flavor and makes the steak beautifully juicy. The fine marbling of the muscles adds to the delicacy of the entrecôte. No wonder that it is very popular with meat lovers.

The entrecôte comes from the front back of the cattle, from the so-called high rib, It owes its name to this location: "Entre" is called "between" and "Cote" is French for "rib". The difference to Rib eyehow it is eaten in America is tiny and hardly recognizable to laymen. While the entrecôte is cut from the intermediate rib piece between the neck and the rib of the beef, the cut of the American steak is rather from the area of ​​the high rib. But the taste hardly makes a difference. Here's how to cook a Rib Eye Steak.

Make sure that the meat is not cut too thin: the slices should at least 2 cm be thick, better are 4-5 cm.

Prepare entrecôte for grilling

Take the meat at least one hour before grilling from the fridge to keep it room temperature can accept. In this way, the aroma can develop better, the temperature difference to the grill is not so great afterwards and the meat can durchgaren evenly.

As usual with high-quality beef steaks, this is also usually prepared without grill marinade, The marinade (and other spices) would overshadow the unique taste of the meat. Instead, grill professionals rely on the full roast aroma that the entrecote gets on the charcoal grill, and just season with a good steak pepper and coarse sea salt before the steak comes on the plate.

Important: Do not season the entrecôte before grilling! While the pepper burns over the embers and creates unpleasant aromas in the meat, the salt extracts water from the meat, making it tough and leathery sooner.

Grill entrecôte? that's how it works!

With such a high-quality piece of meat, it's important that you do it "to the point", For that you should grill the entrecôte always the core temperature keep an eye. You can do that with a meat or grill thermometer placed at the thickest part of the meat. Be sure not to cut the steak with a knife to make sure it is cooked. As a result, it only loses fluid and gets dry quickly.

Instead, rely on this table:

Unfortunately no reliable statement can be made about the cooking time. However: The thicker the meat, the longer the cooking time.

Heats up the grill properly (at least 250 ° C) and cook the steak 2 to 3 minutes in direct heat from both sides. Do not turn and turn constantly, but grill each side only once. This is how the roasted aromas can form.

By the way: If you are a beautiful checkerboard To draw from the griddle on your steaks, you can turn them on each side after 90 to 120 seconds once by 90 degrees to the side.

Subsequently 2-3 minutes under indirect heat allow to reach the desired core temperature. Ideal is therefore one Charcoal or gas grill with lid and different grill zonesif you want to grill entrecôte that allows both direct and indirect grilling. Then regulate the temperature, if possible.

Grill the big finish to the entrecôte

Before serving yet let rest brieflyso that aroma and meat juices can spread evenly. As a rule, the core temperature rises again by 2 ° C. You should pay attention to this when cooking indirectly.

To serve in thin slices or slices cut and season. Use a sharp knife to cut through the flesh.

Read everything you need to grill over the steak and know how to cook over the beef. In addition, our instructions for properly grilling.

Video Recommendation:

Gordon Ramsay's ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak (April 2024).