BBQ Entrecôte: Rub Selection and Grilling Tips

Start with the cut

Dutch entrecôte is usually cut from the striploin and often has a fat edge. It is not simply another name for boneless ribeye. Cut names vary between countries; ask your butcher what you are buying and pay particular attention to thickness and size.

A fat edge or marbling does not guarantee juiciness. Cooking and final temperature matter too. A barbecue does not automatically give a better crust than a pan: choose a method that browns the exterior without burning the rub.

See the beef BBQ guide and tips on seasoning steak.

Prepare and season

Carefully pat a very wet surface dry with kitchen paper and discard the paper. Add a thin coating of olive oil if needed and a suitable amount of rub. Follow dosing information; count seasoning on both sides towards the total. Two generous coatings are not necessary.

You can cook immediately. Seasoning ahead for flavour or planning is also possible: keep the meat covered in the fridge within its use-by period and storage instructions. Leaving it at room temperature for thirty minutes or waiting ten minutes after seasoning is not compulsory and does not guarantee even cooking.

Use separate utensils for raw meat and the cooked dish. Also read which rub suits which meat.

Which rub suits entrecôte?

• Tex-Mex: cumin, Kashmiri chilli, cayenne and smoked paprika provide a spiced profile with chilli heat. Read the Tex-Mex rub guide.
• Memphis: paprika, smoked paprika and brown sugar provide a sweet, smoky profile, with ingredients including cayenne. Contains mustard. Read the Memphis rub guide.
• Toscana Fire: fennel, smoked paprika, garlic, allspice and cayenne create an Italian-inspired flavour profile. Contains brown sugar and mustard. Read the Toscana Fire rub guide.

All three contain salt. These are flavour examples, not full ingredient lists. Check current labels for composition, dosage, allergens and any cross-contact information. Include salt and seasoning from sauces and sides.

Grill with room to adjust

1. Create two heat zones. Follow your barbecue’s instructions to prepare direct heat and keep an indirect zone available. Maximum heat or a minimum of 250°C is not required for every steak.
2. Brown the outside. Place the entrecôte over direct heat and turn as needed. The original two to three minutes followed by one to two minutes are only planning indications. Thickness, heat and seasoning can change the timing.
3. Add grill marks only if you wish. A quarter-turn for a diamond pattern is optional and says nothing about safe cooking. Do not burn spices to keep the meat still or produce extra-dark lines.
4. Finish indirectly if needed. If the outside is sufficiently browned but the core is still too cool, move the meat to the gentler zone. Avoid flames from dripping fat.
5. Measure each piece. Insert the thermometer from the side of a thin steak into the thickest meat, keeping the sensing area properly inside. Avoid thick fat and any bone.

For a thicker steak, indirect cooking followed by brief browning may be an option. It is a choice, not a requirement for every piece. See the reverse-sear method.

Beef core temperatures · BBQ temperatures and cooking times

Core temperature: distinguish preference from safety

For an intact beef steak, use at least 63°C before finally removing it from the heat, followed by at least three minutes’ rest as the safety baseline. Follow specific product instructions for mechanically treated, restructured or otherwise processed meat.

The previously mentioned 48–52°C for rare and 54–57°C for medium rare describe lower culinary preferences, not safe final-temperature recommendations in this guide. The earlier medium range of 60–63°C is partly below the safety baseline. ‘Ideal doneness’ is not universal.

Do not routinely remove meat early expecting carryover cooking to compensate for a low reading. A pink or brown interior alone does not prove safe cooking.

Measuring core temperature: position the thermometer correctly

Rest and slice

After reaching the final temperature, you may use the original five-minute rest, allowing at least the stated minimum three minutes. Cover loosely if desired; foil is not compulsory. Resting does not guarantee more tender meat or replace a sufficiently high reading before removal.

Slice against the grain where possible and serve warm using clean utensils and a clean platter. Keep raw meat juices away from the cooked dish.

More beef on the BBQ

For ingredients and quantities, see the complete entrecôte recipe. This guide mainly helps with rub choice, heat and cooking checks.

• Côte de boeuf on the BBQ
• Picanha on the BBQ
• All beef recipes and techniques

See the Tex-Mex BBQ Rub or compare flavours in the Starter Pack. Product pages show current composition and options.