The traditional entrecote is a slice of meat that is stripped between the shoulder blades, which corresponds to the upper part of the beef ribs, and usually from the bones.
The term entrecote is also used in France for sirloin, also known as pork loin. In English, portions of meat cut from plywood and the meat itself, Porterhouse steak if on the bone, Spencer steak on the west side if boneless, Delmonico steak on the Eastside, Scotch filet in Australia and New Zealand, cowboy steak if ribs are long, New York strip steak. Or it is also called T-bone steak.
The determination of the quality of entrecote, known as the fattiest and most delicious meat, is provided by the fat content that forms the taste and structure of the meat. The entrecote, which is qualified as high quality, has an even distribution of fat, thus preventing the meat from drying on the grill.
Tricks and cooking techniques of entrecote
The rule of cooking at room temperature, which applies to all meats, also applies to entrecote. Before cooking, it is extremely important to take the meat out of the refrigerator to reach room temperature to ensure a good cooking quality. If the entrecote is tried to be cooked at a temperature close to freezing, only the outer parts of the meat will be cooked and the meat will become unusable.
A good entrecote, if cooked correctly, needs no spices other than just salt and pepper. Salting the meat half an hour before cooking makes the meat softer as it will break the proteins in the meat. However, salting and keeping the meat before will cause the meat to dry out and lose its flavor.
Due to its oily texture, it is an ideal type of meat such as entrecote, tenderloin and steak to be cooked in a pan and in the oven. There are three different techniques for cooking entrecote. The first is to be fried in a pan and then baked in an oven at 200-260 degrees, the second is to bake first in the oven and then in a pan, and the third is to cook in the open air over a barbecue fire.
What are the benefits of entrecote?
- Accelerate the regeneration and regeneration processes by meeting the protein needs of the body.
- Because it contains iron, anemia, sleep problems, dizziness, etc. it positively affects the problems.
- Thanks to the vitamin B12 it contains, it combats memory loss and fatigue.
What are the harms of ribeye?
High cholesterol in meat in excessive consumption can create imbalances in the body. In case of excessive consumption due to the high protein values it contains, it may damage the kidneys during the digestion phase. Meat slaughtered and sold under unhealthy conditions can cause food poisoning and various diseases. It can cause weight gain with its high-fat content.