Entrecote
A cut of beef.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The term 'entrecôte' has been used in French cuisine for centuries, referring to a specific cut of beef known for its tenderness and flavor. Its popularity grew alongside the development of French culinary techniques focused on highlighting natural flavors and precise cooking methods.
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Entrecôte is a staple in French bistros and restaurants, representing a classic and relatively accessible form of fine dining. It signifies a celebration of quality ingredients and simple, elegant preparation.
Bistro Culture
Entrecôte is commonly found on bistro menus across France, representing a traditional and comforting dining experience. It's often enjoyed with classic French sides like frites (French fries) and a simple salad.
Emphasis on Quality
The dish's simplicity highlights the importance of using high-quality beef. The breed, feed, and aging process of the beef significantly impact the final flavor and tenderness of the entrecôte.
Social Dining
Sharing a large entrecôte, sometimes known as a côte de boeuf when bone-in, is a common and convivial experience, fostering a sense of community and enjoyment of good food.
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Entrecôte is characterized by rich, beefy flavors enhanced by its inherent marbling. Simple seasoning allows the quality of the meat to shine.
The primary flavor is a deep, savory beef taste, intensified by the intramuscular fat (marbling) which renders during cooking, creating a juicy and tender texture. Often, it's seasoned simply with salt and pepper, though herbs like thyme or rosemary, and sometimes garlic, can be added to complement the natural flavors. The Maillard reaction during searing adds nutty, caramelized notes.
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Meat Selection
Choose an entrecôte steak with good marbling throughout. Dry-aged beef will have a more intense flavor. Look for a thickness of at least 1 inch.
Tempering the Meat
Bring the steak to room temperature for at least 30 minutes before cooking. This allows for more even cooking.
High Heat Sear
Sear the steak in a very hot pan (cast iron is ideal) to develop a flavorful crust (Maillard reaction). Use a high smoke point oil like grapeseed or avocado oil.
Doneness
Use a meat thermometer to ensure the steak is cooked to your desired doneness. Medium-rare (130-135°F) is a popular choice.
Resting is Key
Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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