Buy entrecôte: compare Dutch online butchers

Entrecôte buying guide

Marbling. Light to medium marbling gives the best result. Too lean turns dry in the pan, too fatty melts away too much. Product photos show the fine white fat streaks running through the meat.

Thickness. For steak in a cast-iron pan or on the grill, 2.5 to 3 cm is ideal. Thinner cooks through too fast and is easily overdone; thicker calls for indirect cooking or a probe thermometer.

Fat rim. Most entrecôtes have a thin fat strip on one side. It adds flavour and keeps the steak juicy. Score it in a few places so the steak stays flat on the heat and does not curl.

Breed and aging. Standard beef is fine for weeknight steaks. Black Angus and dry-aged run 30 to 70% higher but deliver more depth and tenderness. Wagyu entrecôte is in a different price and flavour league.

Steaks or whole piece. Pre-cut steaks of 200-300 g are convenient, but cutting a whole piece (1-2 kilo) yourself is usually cheaper per kilo and lets you control the thickness. Plan on one 250 g steak per person.