Ribeye on the BBQ — Recipe with Dry Rub | Always Rosé

Entrecote is the most popular steak in the Netherlands — and for good reason. Tender, juicy, with a nice strip of fat that melts on the BBQ and flavors the meat. With a dry rub and the right technique, you can make the perfect entrecote in 10 minutes: crispy crust, pink inside.

What is entrecote?

Entrecote (French for "between the ribs") is a cut from the sirloin of beef, with a characteristic strip of fat on one side. It is more tender than beef from the hindquarter and has more flavor than tenderloin due to its higher fat content.

  • Thickness: 2–3 cm for best results on the BBQ
  • Weight: approx. 200–350 g per piece
  • Doneness: medium rare — 52–57°C internal temperature
  • Cooking time: approx. 6–10 minutes total over direct heat
  • Alternative names: sirloin steak (English), Roast beef steak

Which dry rub should you use?

  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili, oregano. Smoky and spicy — enhances the rich beef flavor of entrecote. The go-to choice for entrecote on the BBQ.
  • Toscana Fire — Fennel seeds, smoked paprika, allspice. Aromatic and elegant — for a Mediterranean twist on entrecote. Perfect with a glass of red wine.
  • Memphis BBQ Rub — Sweet-smoky, brown sugar. The sugar caramelizes on the fat strip and creates a beautiful, dark bark.

→ Full overview: which rub pairs with which meat?
→ Seasoning steak: which spices should you use?

What do you need?

Ingredients (for 2 people)

  • 2 entrecotes (approx. 250 g each, 2–3 cm thick)
  • 1–2 teaspoons dry rub per entrecote
  • Optional: knob of butter and fresh thyme for resting

Equipment

Step-by-step recipe

Step 1 — Preparation

  1. Score the fat cap — lightly cut into the fat cap every 2 cm (not through the meat). This prevents the entrecote from curling up on the BBQ.
  2. Pat dry with paper towels on both sides.
  3. Rub in the seasoning — approx. 1–2 teaspoons per side. With entrecote, less is more — the rub should enhance, not overpower.
  4. Let it absorb — at least 30 minutes at room temperature. Or overnight in the refrigerator for the deepest flavor.
  5. Remove the entrecote from the refrigerator 30 minutes before grilling.

Step 2 — Prepare the BBQ

  1. Prepare the BBQ for direct high heat — 250–300°C.
  2. Wait until the coals are glowing white — maximum heat for the best crust.

Step 3 — Grilling (6–10 minutes)

  1. Place the entrecote on the direct heat zone.
  2. Grill for 2–3 minutes per side without moving — let the crust form.
  3. Flip once and grill for another 2–3 minutes.
  4. Also grill the fat cap — hold the entrecote upright with tongs for 1–2 minutes. The fat melts and adds extra flavor.
  5. Check the internal temperature: 52–55°C for medium rare.

Step 4 — Rest and serve

  1. Remove from the BBQ and let rest for 3–5 minutes loosely covered with foil.
  2. Optional: place a knob of butter and fresh thyme on the entrecote while it rests.
  3. Serve immediately — entrecote is best hot off the BBQ.

Internal temperatures for entrecote

Doneness Internal temperature Color
Rare 48–52°C Red inside
Medium rare (recommended) 52–55°C Pink inside
Medium 58–62°C Light pink
Well done 70°C+ Grey — not recommended

→ How to measure internal temperature?
→ Complete temperature guide for all meat types

Thick entrecote: use the reverse sear method

Do you have a thick entrecote of 3+ cm? Then use the reverse sear method for perfect edge-to-edge doneness — first slowly at a low temperature, then briefly sear at high heat. No gray ring, always pink inside.

Tips for the perfect entrecote

  • Score the fat cap — prevents curling on the BBQ
  • Sear the fat cap — the melted fat adds extra flavor to the meat
  • High heat — 250–300°C for the best crust
  • Don't overcook — medium rare is the maximum for entrecote
  • Room temperature — remove from the refrigerator at least 30 minutes before grilling
  • Less rub is more — 1–2 teaspoons per side is enough

→ The Bark and the Smoke Ring: what is it and how does it form?
→ Direct vs. indirect heat: when to use what?

Frequently asked questions

How long should entrecote be on the BBQ?

Approx. 6–10 minutes total over direct heat of 250–300°C — 2–3 minutes per side. The internal temperature is key: 52–55°C for medium rare.

What is the difference between entrecote and ribeye?

Entrecote and ribeye come from the same part of the beef but are cut slightly differently. Ribeye has more intramuscular fat (marbling) and is therefore juicier and richer in flavor. Entrecote has a strip of fat on the outside. Côte de boeuf is a ribeye with the rib bone still attached. → Côte de Boeuf recipe

Can I also make entrecote in a pan?

Yes — glowing hot grill pan or frying pan, 2–3 minutes per side. Same technique as on the BBQ. Add butter and thyme in the last minute and baste the meat.

More beef inspiration

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