The entrecôte lies between the ribeye and the tenderloin: it has more bite than the tenderloin and is more delicate than the ribeye. The marbling ensures juiciness, while the fat streaks add depth. Whether served as a thick steak cut or whole for carving, the entrecôte is versatile and consistently delivers first-class results.
Preparation
Grill or pan-fry over medium heat at 56–58°C. Whole cuts can also be cooked in the oven or smoker.
Origin & Special Features
Black Angus beef, aged 28+ days. Optimal cut for even cooking.
Serving Suggestions
200–250 g per serving; a 1 kg piece serves about 4 people.
Price range: 25.00 CHF to 37.50 CHF
A stylish classic—bold in flavor, tender in texture.
Situated between the ribeye and the tenderloin, the entrecôte combines more texture than the tenderloin with more finesse than the ribeye. When cooked medium at 56–58 °C, it consistently delivers excellent results—whether served as individual steaks or whole for carving among several guests.
| 5 stars | 0% | |
| 4 stars | 0% | |
| 3 stars | 0% | |
| 2 stars | 0% | |
| 1 star | 0% |
Unfortunately, there are no reviews matching your current selection
Sign In
Shipping Address
Enter your email address. We'll send you a 6-digit code.
We sent a 6-digit code to .
Reviews
There are no reviews yet