Entrecote steak.

[KungFuPanda]

Just bought this pair of beauties from Chi Yip which is a local Chinese supermarket. £6 for two 12oz steaks. Colour looks good and there's a nice bit of marbling there. At this price I'm not arsed about the provenance or whether it's been dry aged.



My question is what cut is entrecote? It looks similar to rib eye.

[nevgroom]

KungFuPanda said:

My question is what cut is entrecote? It looks similar to rib eye.

Is usually a cut from between the ribs, not usually the eye - Meat looks superb and at that price I'd have bought their entire stock!!

[Pferdestarke]

You have classic entrecote there - cut from the rib. It looks quite good, decent marbling and is best, in my opinion, served medium to medium-rare.

[KungFuPanda]

Pferdestarke said:

You have classic entrecote there - cut from the rib. It looks quite good, decent marbling and is best, in my opinion, served medium to medium-rare.

You're right there! Definitely need it to be cooked medium for some of the fat to break down. Planning on having it for dinner tomorrow night with chips, onion rings, garlic mushrooms, green beans and pepper sauce. Yum!

[Pferdestarke]

KungFuPanda said:

Pferdestarke said:

You have classic entrecote there - cut from the rib. It looks quite good, decent marbling and is best, in my opinion, served medium to medium-rare.

You're right there! Definitely need it to be cooked medium for some of the fat to break down. Planning on having it for dinner tomorrow night with chips, onion rings, garlic mushrooms, green beans and pepper sauce. Yum!

If you're having it tomorrow then get it out of the polythene and in to a non-metallic dish. I'd cover it in cold beef stock that you can make from a concentrate and add some thyme, black pepper and a little garlic.

Note that the concentration should be quite high, perhaps a little like a good reduction for it to impart some great flavour on the already tasty cut of meat.

When you come to cook it just wipe of some of the excess so it doesn't burn when it hits the searing pan.

Pics! Don't forget the pics!

[KungFuPanda]

I've only got the garlic and pepper in the house at the moment so will try and nip out later to get some beef stock and rosemary as per your recommendations. Will definitely post a pic tomorrow.

[lockhart flawse]

Entrecote is the extension of the Striploin into the forerib. Bone-in it's the forerib, boneless it's entrecote or cuberoll or rib-eye.

L.F.

[Mobile Chicane]

I hate you.

[escargot]

Pferdestarke said:

You have classic entrecote there - cut from the rib. It looks quite good, decent marbling and is best, in my opinion, served medium to medium-rare.