PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Entrecôte · Black Angus · 2 steaks, 675 g

2 Black Angus Entrecôte Steaks, 675 g

Two boneless Black Angus loin steaks of approx. 340 g each, from Irish Angus raised in Ireland, vacuum-packed raw. The Spanish label says entrecot de Angus, and the shop describes it as usually cut from the lomo bajo: sirloin in Britain (US: striploin, New York strip). They are aged 30 to 45 days. One pack is dinner for two.

Raw, heavily marbled Angus entrecôte steaks and a piece of loin on a wooden board with a knife
2 Black Angus entrecôte steaks, aged 30 to 45 days, 675 g

2 Black Angus entrecôte steaks, aged 30 to 45 days, 675 g

On the label: 2 entrecots de Angus madurados de 30 a 45 días, 675 g

36,90€ VAT incl. (€54.67/kg)

In stock

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What you get

Cut Entrecôte: boneless loin steak, usually from the lomo bajo (UK sirloin)
On the Spanish label 2 Entrecot de Angus 675 gr
Animal Irish Angus: Black Angus raised in Ireland
Ageing 30 to 45 days
Pack 2 steaks of approx. 340 g, approx. 675 g in total, vacuum-packed. Listed price €36.90
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2, one steak each
Raw marbled entrecôte steak shown as a cut-out against a plain green background

How to cook it

Angus carries its fat inside the muscle, so it needs little help. Unwrap the steaks an hour before cooking so the surface dries. Charcoal suits them best: a hot barbecue (US: grill), steaks straight over the embers, turned only when a crust has formed. Aim for medium-rare, 54–57 °C (129–135 °F) at the core, and lift them off at the low end of that range, because the temperature climbs while the meat rests. Rest them for five minutes and cut across the grain.

Questions about the Angus entrecôte

Is it ribeye or sirloin?

Spanish entrecot covers any boneless steak from the loin. This one is usually cut from the lomo bajo, the sirloin end. To be sure about the current batch, ask us on WhatsApp before ordering. The sirloin page explains the names.

I am American. Is this my sirloin?

No. British sirloin, the lomo bajo, is your striploin. What America calls sirloin is the rump, cadera in Spanish. The full list is in beef cuts in Spanish.

Angus or retinto cow: which pack?

Both hold two boneless steaks. Angus is the familiar choice. The retinto pack comes from a cow over 48 months, with darker meat, yellow fat and a deeper flavour.

How long do the steaks take in a frying pan?

Heat a heavy pan or plancha until very hot and stand each steak on its fat edge for a minute. Then cook 2 to 3 minutes a side for rare, 50–52 °C (122–126 °F), or 3 to 4 for medium-rare, 54–57 °C (129–135 °F), which Spain calls al punto. Over 3 cm thick, add a minute a side.

Why is Angus beef so juicy?

It comes from the breed. Angus, which originated in north-east Scotland, lays down part of its fat inside the muscle, where other breeds keep it under the skin. That marbling shows as pale streaks in the red meat and melts in the heat, keeping the steak moist.

Goes well with

More Angus for a bigger table, plus two cuts that cook in the same few minutes.