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.