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Entrecote (Small RibEye) | G1 Certified

Rated 4.9 out of 5
17 Reviews
$9.99 9 - 11 Oz

Back in stock in up to 4 days?

Regular price $9.99

BACK IN STOCK 03/23/2020

This is the smaller brother to your restaurant grade RibEyes (which we call, the perfect steak). Entrecôte is the French word for a beef steak cut from between the ribs; in other words, a thin, boneless rib-eye. They arent perfectly size, but they taste awesome.

The Entrecôte is an excellent cut for quick cooking in a skillet or on the grill or for portion control. It is half as thick as our regular Boneless RibEye.

This product has been aged for 30+ Days to improve tenderness and flavor

Note this product may vary in terms of shape and look. However its the same quality.

 

Recommended Doneness: Medium-Rate, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

 

The ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Source: US MidWest

Grade: USDA Choice (Black Angus Beef)  (learn more)

 

This item MIGHT be delivered frozen. 

 

Back in stock in up to 4 days?

BACK IN STOCK 03/23/2020

This is the smaller brother to your restaurant grade RibEyes (which we call, the perfect steak). Entrecôte is the French word for a beef steak cut from between the ribs; in other words, a thin, boneless rib-eye. They arent perfectly size, but they taste awesome.

The Entrecôte is an excellent cut for quick cooking in a skillet or on the grill or for portion control. It is half as thick as our regular Boneless RibEye.

This product has been aged for 30+ Days to improve tenderness and flavor

Note this product may vary in terms of shape and look. However its the same quality.

 

Recommended Doneness: Medium-Rate, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

 

The ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Source: US MidWest

Grade: USDA Choice (Black Angus Beef)  (learn more)

 

This item MIGHT be delivered frozen. 

 

average rating 4.9 out of 5
Based on 17 reviews
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Rated 4 out of 5
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17 Reviews
Reviewed by Rabc
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Wife and kids love it!

Placed online order, meat was packed properly and arrived frozen. No need to go out to empty shelves on the market.

Ribeye (Entrecote) was very tasty, with good marbling.

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Rated 5 out of 5
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Reviewed by Felipe Y.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Delicious

Steak was tender and delicious I recommend it

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Rated 5 out of 5
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Reviewed by Andres R.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Five stars

We live in an apartment so it’s difficult to cook using a grill. These entrecôtes are very convenient to cook in a skillet. Not to mention the tenderness and flavor that the meat has. Overall awesome product

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Rated 5 out of 5
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