Dry-aged rib-eye steak - entrecôte

Boneless Rib-Eye Entrecôte

A bold classic with plenty of character

Juicy, full of flavour and beautifully marbled, Rib-Eye Entrecôte is one of the most popular steak cuts for good reason. Its characteristic structure and marbling deliver a rich beef flavour and exceptional juiciness when pan-seared or grilled.

Our Dry-Aged version is also given the time that great beef deserves. Over several weeks of ageing, the meat develops its distinctive tenderness and characteristic flavour.

Where does the cut come from?

Entrecôte is cut from the boneless rib section of the beef, located between the neck and the striploin.

This is where muscles from the neck and back meet and overlap, creating the distinctive muscle structure that characterises this cut.

Where does the name Rib Eye come from?

The Rib Eye gets its name from a characteristic muscle section visible in the cross-section of the steak, whose shape resembles an eye. Several muscle groups meet in this area, including the Musculus erector spinae and Musculus spinalis dorsi.

The typical fat deposits found in this cut also occur where the neck and back muscles overlap.

So, despite a common misconception, the “eye” in Rib Eye does not refer to the fat itself, but to the characteristic muscle structure of the steak.

Another defining feature of the cut is its Rib Eye centre and the so-called Rib Eye Cap. The latter is particularly flavourful and is sometimes offered as a steak cut in its own right.

Marbling you can taste

The intramuscular fat in a Rib-Eye Entrecôte is very much a desirable feature. During grilling or pan-searing, some of this fat renders and contributes to the steak's juiciness, rich aroma and bold beef flavour.

Ageing adds another dimension, influencing both the tenderness of the meat and the development of its flavour.

How to enjoy it at its best

Rib-Eye Entrecôte doesn't need much to shine. A very hot pan or grill, a beautifully seared crust and your preferred level of doneness are almost all it takes.

Add a little salt and pepper and let the steak show exactly why it has earned its reputation as a classic.

In a nutshell

A characterful steak cut for anyone who appreciates rich beef flavour, beautiful marbling and a seriously juicy steak.

The preparation

The ribeye can be prepared both in the kitchen (oven/sous vide and pan) and on the grill. However, the grilled version is recommended, as the ribeye can tolerate a bit of smokiness, and this is best achieved by cooking it over coals. The steak should be a certain thickness so it doesn't dry out too quickly.

Grilled rib-eye steak:

Place the salted steak in the indirect area of the grill and let it reach the desired internal temperature – perhaps with some smoking chips. You can check this with a thermometer. The target temperature should be between 55 and 57 degrees Celsius in most cases, although this will depend on personal taste. Keep in mind, however, that the meat will still be exposed to some heat during searing.

Finally, the steak is seared on both sides and given the typical grill mark (branding). You can use the 90/90/90/90 method for this. Place the steak directly over the hot coals and turn it clockwise after 90 seconds. After another 90 seconds, flip the ribeye and then turn it another 90 degrees. This creates a beautiful and even grill mark.

In the oven

If you're preparing the steak in the kitchen, you can take it out of the refrigerator an hour before cooking and let it rest in the oven at 120 degrees Celsius, then sear it in a cast iron or iron pan. This sous vide method is also possible to bring the meat up to temperature.

Preparation in the pan:

It is best to fry it in a hot cast iron or iron pan with butter and olive oil as well as some garlic and rosemary and drizzle with butter every now and then

Ribeye Sous Vide

Cook the vacuum-sealed steak at 55 degrees Celsius water temperature for one hour per kilogram. Then sear on all sides.

Classic seasoning

The steak can be served in a variety of ways, either whole or already sliced. Season with salt and pepper, as well as classic herb butter, which can vary in flavor depending on the season (for example, with wild garlic or parsley).

The right side dishes

Because the ribeye has a rich flavor, it also goes well with hearty accompaniments like country potatoes or grilled vegetables. Classic dishes like potato or pasta salad are also suitable. Ribeye also likes a strong accompaniment, so beer or red wine should be chosen.