• Course

    Main course

  • Category

    Meat

  • Cooking technique

    Grilling

  • Level

    Easy


  • Advance preparation

    20 minutes

  • Preparation

    10 minutes

  • Total

    30 minutes

  • Amount

    4 persons

Entrecote

Have you ever heard of cowboy grilling on your kamado? This technique involves grilling the ingredient, such as an entrecote or another nice steak, just above the red-hot charcoal. It’s like caveman-style grilling  (directly onto the charcoal for more heat and a stronger grill flavour) but with the added advantages of a cast-iron grid.

Big Green Egg has a wonderful tool for this, the 2-Piece Multi Level Rack. Maintain a high temperature for best cowboy-steak results. It will give you the combination of intense charcoal heat, grill stripes from the Cast Iron Grid  and the advantages of the lid of your EGG.

INGREDIENTS

MEAT

  • 4 entrecote steaks approx. 2 cm thick
  • sea salt

Entrecote

PREPARATION IN ADVANCE

  1. Allow the entrecote steaks to come to room temperature. In the meantime, ignite the charcoal in the Big Green Egg and heat to a temperature of 250°C with the 2-Piece Multi Level Rack upside down and the Cast Iron Grid (MiniMax/Small)  inside. The 2-Piece Multi Level Rack is part of the 5-Piece EGGspander Kit , but can also be bought separately.
  2. Sprinkle the entrecote steaks with sea salt on both sides.

PREPARATION

  1. Place the entrecote steaks on the grid and grill for approx. 1 minute. Rotate the entrecote steaks a quarter of a turn and continue to grill for another minute to produce a nice grilled diamond pattern.
  2. Flip the entrecote steaks and grill the other side for 2 x 1 minute as well. Set a core temperature of 53°C for medium-rare entrecote steaks. You can measure the temperature using the Instant Read Digital Thermometer. Pack the entrecote steaks loosely in aluminium foil and leave them to rest for approx. 5 minutes.
  3. Sprinkle the entrecote steaks with pepper and serve with the garnish of your choice.

Beer and food combination

During a visit to the Jopen brewery at the Jopenkerk in Haarlem (the Netherlands), beer sommelier Jelle Y gave us some useful tips  for combining beer and food. Jelle recommended the following type of beer to go with the grilled bavette:

You could serve a very heavy, dark, smoked beer with the grilled entrecote. Perhaps a full-bodied stout or porter. It will emphasise the grill stripes on the meat.

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