By Kent Whitaker
Have you wondered how to grill an entrecote? Don’t worry – there are plenty of options for this classic cut of meat. One of the great things about grilling and barbecue is that the cooking method crosses borders!
To begin with, an Entrecote steak most often refers to the French term describing a premium selection from the rib area. The good news is that vague description also fits steaks ranging from Rib-Eyes to a Delmonico! You could also stretch the term “Entrecote” to similar tender cuts such as a premium sirloin to a Porterhouse.
The question is how to grill an entrecote?
First: Consider the basic cooking method for an entrecote. Many would prepare this dish in a hot cast iron skillet, sear with butter, and use basic seasonings such as salt, pepper, and a dash of garlic. Add in a splash of red wine if you desire. You can finish off with any of the classic sauces as a drizzle.
Secondly: Consider the cut! No matter which name you use; Entrecote, Rib Eye, or Delmonico – each describes a cut of beef that starts off tender! That means no pounding, no heavy marinades, and no overnight seasoning brines often used to break down tougher cuts. You’re starting off with something nice and tender.
Thirdly: How does this info apply to the grill? Easy – Keep things Simple! You have a tender cut, use basic spices such as what I’ve mentioned above. Salt, pepper, garlic, or a seasoning you enjoy. While you are grilling you can brush the steaks with melted butter and a bit of red wine. Grill, baste, turn, baste, etc. You can even top with a seasoned butter while the steak rests before serving.
Following those simple steps will allow your grilled entrecote steak to match up nicely with a version seared in a cast iron skillet. And, when you’re ready to serve – you can top with this easy sauce.
Easy Béarnaise Sauce
Forget the double boiler or difficult instructions. This easy version of a classic sauce offers up plenty of flavor and is easy to make!
- 1 stick butter, cut into small pieces
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar (not apple cider vinegar)
- 1 tablespoon fine chopped chives or green onions (there will be a slight flavor change)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried tarragon
- 2 large egg yolks
The trick is watching the butter! First, combine all ingredients in a saucepan and gently mix over low heat. Cook until the butter pats are melted, remove from heat and either serve or place in a bowl sitting in warm water for a few minutes before using. You don’t want to overcook, and you want to keep the sauce warm until using.
For more information on how to grill an entrecote see https://en.wikipedia.org/wiki/Entrecôte
Kent Whitaker is a culinary writer, cookbook author, and winner of the Emeril Live / Food Network Barbecue Contest. He’s known as “the Deck Chef” as he specializes in easy recipes for back-yard grilling and barbecue.