Preparation instructions for entrecôte

Grill plate, plancha or pan

The entrecôte is extremely aromatic, has a tender bite and a pleasant melting texture.

Quick: Fill a large pan with cold water and place the meat in it for an hour.

Slow: Place in the fridge 1 day before preparation.

Remove the meat from the fridge or water bath, unwrap and pat dry with kitchen paper.
We recommend enjoying the meat with salt only. To do this, lightly salt the steak on all sides before cooking and allow the salt to "soak in". You should allow 15 - 60 minutes for this process. Place the meat unpacked in the fridge during this time. Room temperature before grilling is not necessary!

Set the grill plate, plancha or pan to 100% of the maximum temperature and allow to preheat well. Apply a teaspoon of Wagyu fat or frying oil to the frying surface or directly onto the meat. Place the steak directly from the fridge onto the preheated surface and press gently onto the frying surface with a turner. After approx. 120 seconds, turn the meat onto another side and apply gentle pressure there too. Please repeat this process until the desired degree of browning (golden brown - mahogany brown).

Serve immediately afterwards, cut diagonally against the grain and enjoy hot. No post-cooking or resting phase is required! It is not necessary to check the core temperature with this method, depending on the quality of the meat!

For other cooking methods, we recommend a core temperature of 54 degrees Celsius for this cut.

We wish you bon appétit!