Bonsoir ! Tout d'abord j'espère que tout le monde va bien, ou du moins essaye de prendre soin de soi au maximum !
M'intéressant de plus en plus à l'écologie grâce à ma moitié, j'ai forcément été confrontée au sujet de la surconsommation de viande / poisson. Dès que j'aborde le sujet avec des " " " viandeux " " " (comprenez : des gens qui ne peuvent absolument pas se passer de viande), ils se braquent tout de suite et me sortent absolument TOUS le MÊME discours : "ah non moi je pourrais pas blabla...en même temps...une bonne entrecôte !” En particulier ces 3 mêmes mots, dans le même ordre, prononcés sur le même ton : une. bonne. entrecôte.
J'ai abordé le sujet de la surconsommation avec des gens (francophones) de sexe, âge, culture, éducation et horizon différents, et ils m'ont absolument tous sortis ces 3 mots magiques, et dans le même ordre.
Ça m'a rappelé forcément le sketch des Inconnus sur les sectes, où on pourrait remplacer Richnou par...Charal ?
Bref, je me demandais si vous aviez déjà eu des débats similaires avec vos proches (par pure curiosité), et si surtout ils vous avaient parlé de leur passion pour les bonnes entrecôtes ?
Hi guys,
I am wondering how should I cook my steak (beef).
For anyone not familiar what Entrecôte is, it's similar to ribeye but cut from the lower(on the cow) part of the ribs. Wikipedia (30s read time, with pics)
I need to cook it for 4 people and I want it about medium/medium-rare. I thought I could do a weird way of reverse sear with it and put it in a 120C oven until it is the right temperature (is 52C internal enough?) then rest it (for how long?) then cut into 4 steak-like pieces and sear it separately to develop a nice crust.
The next problem is, that I only have a cast iron skillet for 2 steaks at a time and I am afraid that the parts from the middle will be too wet to sear properly and the 1st batch may cool down too much while the 2nd batch cooks. I would baste it in garlic and thyme butter etc. all the good stuff.
The meat right now is in the shape of about 15x10x7cm if it makes any difference.
I could just reverse sear it normally but it would mean that 2 of us will get the inside parts which will be seared less and I know I can just cut all of them in half and divide them between us, although it does not look too good on the plate.
As for preparation I would salt it with about 0.5% salt by weight and leave it in the oven overnight normally, but as I would sear it later after the cuts it might be unnecessary.
I have an average thermometer with a long cord that I can leave in the oven.
Did you have any experience doing that or have any ideas?
Thank you very much for any help.
TLDR;
How do I prepare Entrecôte for 4 people?
For an upcoming celebration for my companion, we'll do a celebratory take-away and I'd like to open up a good bottle.
The first course is a fish soup with which I'll pair a glass of champagne (Rose).
The main course is Entrecote (Black Angus Australia), Pommes pont neuf (basically thick cut fries), Veggies, and a Bordelaise sauce (based on dry red wine, bone marrow, butter, shallots and sauce demi-glace).
I'd like to pair one of my better wines with this but unsure which to pick and would like your suggestion.
Would you mind having a look at my cellar list and suggestion good options? Apologies for the big list, normally I already filtered the whites.
- Château Palmer Margaux (Grand Cru Classé) 2005 Margaux France Bordeaux Margaux
- Château Mouton Rothschild Pauillac (Premier Grand Cru Classé) 2005 Pauillac France Bordeaux Pauillac
- Château Angelus Saint-Émilion Grand Cru (Premier Grand Cru Classé) 2005 Saint-Émilion Grand Cru France Bordeaux Saint-Émilion
- San Giusto a Rentennano Chianti Classico Le Baroncole Riserva 2010 Chianti Classico Italy Italian Chianti
- San Giusto a Rentennano La Ricolma 2010 Toscana Italy Tuscan Red
- Château Phélan Ségur Saint-Estèphe 2010 Saint-Estèphe France Bordeaux Saint-Estèphe
- Feudi di San Gregorio Taurasi 2008 Taurasi Italy Southern Italy Red
- Château Labégorce Château Labégorce-Zédé Margaux 2008 Margaux France Bordeaux Margaux
- Le Palaie Bulizio 2009 Toscana Italy Tuscan Red
- Magaña Barón de Magaña (Finca La Sarda Crianza) 2010 Navarra Spain Spanish Red
- Trio Merlot (Carménère - Syrah) 2015 Rapel Valley Chile Chilean Merlot
- La Spinetta Vürsù Barbaresco Starderi 2004 Barbaresco Italy Italian Barbaresco
- Château Pontac Lynch Margaux 2010 Margaux France Bordeaux Margaux
- Château de Bel-Air Lalande-de-Pomerol 2010 Lalande-de-Pomerol France Bordeaux Libournais Red
- Harmand-Geoffroy Vieilles Vignes Gevrey-Chambertin 2012 Gevrey-Chambertin France Burgundy Côte de Nuits Red
- Boekenhoutskloof The Chocolate Block 2017 Franschhoek South Africa
- Domaine Georges Mugneret-Gibourg Chambolle-Musigny 1er Cru 'Les Feusselottes' 2005 Chambolle-Musigny 1er Cru 'Les Feusselottes' France Burgundy Côte de Nuits Red
- Bruno Giacosa Falletto di Serralunga d'Alba Barolo 2007 Barolo Italy Italian Barolo
- Domaine G. Roumier Chambolle-Musigny 1er Cru 'Les Cras' 2005 Chambolle-Musigny 1er Cru 'Les Cras' France Burgundy Côte de Nuits Red
- Thibault Liger-Belair Chambolle-Musigny Premier Cru 'Les Fuées' 2005 Chambolle-Musigny 1
follow-up to this post from yesterday: https://www.reddit.com/r/steak/comments/l7t511/reverse_seared_entrec%C3%B4te_with_some_buttered_black/
I had another steak of the same cut...its thin...but i wanted to improve my result because that kind of cut is what i can get most easily. Aaaand maybe i want to get better at reverse searing because that approach is REALLY easy and you can get consistent results.
I "dry" brined the Steak with salt, msg and a lot of garlic overnight in the fridge.
https://preview.redd.it/5bizw250zfe61.jpg?width=4000&format=pjpg&auto=webp&s=dbc7dd76e9df89c7ffe63bcc27eeb3650233046c
And i thougt why the hell not....a thermal image before i put it in the oven.
The temperatur of my cast iron pan after about 2 minutes.
The stovetop temperatur for reference
The Pan after 30 Minutes before adding oil.
The Pan after adding oil (i used avocado oil)
[Steak fresh out of the oven with an internal temperatur of 41 C°](https://preview.redd.it
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