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Ribeye entrecôte · Cow · Dry-aged 30 days · 350 g
Dry-Aged Cow Entrecôte (Ribeye), Galicia and Northern Portugal, 30 Days, 350 g
In Spain a boneless ribeye steak is sold as entrecot, cut from the lomo alto, the marbled rib end of the loin. This one is cow (vaca, over 48 months) from Galicia and northern Portugal: the lomo alto is dry-aged 30 days, then boned and cut into 350 g steaks, one portion each.
Dry-aged cow entrecôte, Galicia and northern Portugal, 30 days, 350 g
On the label: Entrecot de vaca de Galicia y norte de Portugal madurado 30 días, 350 g
18,90€ VAT incl. (€54.00/kg)
In stock
Add to basketWhat you get
| Cut | Entrecôte from the lomo alto (ribeye), boneless, dry-aged 30 days |
|---|---|
| On the Spanish label | Entrecot de vaca de Galicia y norte de Portugal madurado 30 días, 350 g |
| Animal | Cow (vaca, female over 48 months) from Galicia and northern Portugal. Breed not specified by the supplier. |
| Pack | One steak, approx. 350 g, vacuum-packed. Listed price €18.90. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 1 person |
Pan, plancha or grill, 2 to 2.5 cm thick
- Out of the fridge 30 minutes before; pat it dry.
- Nick the fat edge in two or three places, short of the meat, so the steak stays flat.
- Very high heat. Stand the steak on its fat edge for a minute first to render it.
- Per side: 2 minutes for rare (50–52 °C / 122–126 °F), 3 for medium-rare (54–57 °C / 129–135 °F), 4 to 5 for medium (60–63 °C / 140–145 °F).
- Rest 3 minutes; salt it at the table, on a warm plate.
Which entrecot is this?
Rib end or sirloin end?
Rib end. In Spain entrecot can come from either end of the loin; this is lomo alto, the ribeye. For the leaner end, see the sirloin steak page.
How does it differ from your two-steak retinto cow pack?
That pack (card below) is two retinto cow entrecôtes from Cádiz, about 650 g in all, not sold as dry-aged. This is one steak from Galicia and northern Portugal, aged 30 days.
When does the ageing happen?
Before cutting: the whole lomo alto spends 30 days in the chamber, then it is boned and sliced. See dry-aged beef in Spain.
Goes well with
Sirloin entrecôte to compare, a medallion and chuletón from the same origin, and the retinto two-steak pack.
Dry-aged sirloin entrecôte from Galician and Portuguese breeds, 30 to 45 days, 350 g
Entrecot de vacuno de razas gallegas y portuguesas madurado en seco de 30 a 45 días, 350 g32,90€ VAT incl. (€94.00/kg)Add to basketCow fillet medallion, Galicia and northern Portugal, 250 g
Medallón de solomillo de vaca de Galicia y norte de Portugal, 250 g13,90€ VAT incl. (€55.60/kg)Add to basketDry-aged cow chuletón, Galicia and northern Portugal, 30 to 45 days, 1 kg
Chuletón de vaca de Galicia y norte de Portugal madurado de 30 a 45 días en seco, 1 kg51,90€ VAT incl. (€51.90/kg)Add to basket2 retinto cow entrecôte steaks, aged 30 to 45 days, 650 g
2 entrecots de vaca retinta madurados de 30 a 45 días, 650 g34,90€ VAT incl. (€53.69/kg)Add to basket
