BBQ Strip Steak: Entrecôte Recipe with Dry Rub

Which cut is this recipe for?

Here, entrecôte means the Dutch cut from the strip loin with a strip of fat along one edge. A US strip steak or New York strip is a useful equivalent; in the UK, sirloin steak is commonly used. Names and cutting practices vary by country, so check the actual cut with your butcher.

Ribeye comes from the rib section and is not simply the same cut under another name. Tenderness, fat content and flavour also vary between individual steaks. Côte de boeuf is a bone-in steak from the rib section.

Ingredients for 2 people

• 2 entrecôte steaks, about 250 g each and 2–3 cm thick
• 1–2 teaspoons dry rub per steak, as stated in the existing ingredients list
• Optional: a knob of butter and fresh thyme for resting

Seasoning quantity needs clarification: the previous method also stated 1–2 teaspoons per side. That is not the same quantity as per steak. These two existing figures have not yet been revised; do not add them together or treat them as equivalent instructions. Follow your rub’s directions and account for its salt content.

You will need a charcoal or gas barbecue, tongs, a clean plate and a suitable meat thermometer.

Choose a rub and prepare under refrigeration

Smoky Spicy Tex-Mex BBQ Rub, Toscana Fire and Memphis BBQ Rub are possible flavour pairings. No rub guarantees a particular crust. Sugary seasonings especially need attention over strong direct heat.

1. Keep the meat refrigerated until preparation and separate raw meat from other food. Pat the surface dry with kitchen paper; do not wash raw meat.
2. If you wish, lightly score only the fat edge, for example every 2 cm, without cutting deeply into the meat. This may reduce tension but does not guarantee that the steak will not curl.
3. Distribute your chosen rub over the surface. A long wait is not required. If seasoning ahead, cover and refrigerate the meat and respect its storage instructions and use-by date.

A mandatory half-hour at room temperature is unnecessary. Overnight seasoning does not automatically produce the deepest flavour either; salt behaves differently from most spices.

Set up the barbecue and grill

1. Create a direct grilling zone and a cooler indirect zone. With charcoal, use a stable bed of glowing coals without tall flames. A lid reading of 250–300°C does not specify the grate temperature and is not a required target for every rub or barbecue.
2. Place the steak over direct heat to brown. Turn with tongs as needed for even cooking; flipping only once is not a rule.
3. You can briefly expose the fat edge to heat. Hold the steak securely with suitable tongs and move it away from flare-ups. Not all the fat needs to melt away.
4. If the outside darkens too quickly before the centre is ready, move the steak to the indirect zone. Insert the thermometer from the side into the centre of the thickest part, avoiding the fat edge.

The previously quoted 2–3 minutes per side and 6–10 minutes in total are planning examples at most. Thickness, heat and starting temperature can change the time considerably. This is not a promise that the complete dish will be ready in ten minutes.

Internal temperature: preference and safety are different

Rare and medium rare describe culinary preferences, not general safety standards. The USDA guideline for whole beef steaks is at least about 63°C in the centre before removing the steak from the heat, followed by a rest of at least three minutes. Follow appropriate product instructions for processed, injected or mechanically tenderised products. Colour alone does not establish safe cooking.

The previous text alternated between 52–55°C and 52–57°C. No lower temperature is recommended here as a safe standard or compulsory best option. Medium rare is not a maximum you must not exceed. The centre can rise in temperature during resting, but the rise is not identical for every steak.

Resting, serving and thicker steaks

Place cooked meat on a clean plate and use clean utensils. A practical rest of 3–5 minutes may fit your schedule. It does not replace the combination of the temperature reached beforehand and its required minimum rest. Add butter and thyme if you wish, then serve.

For a thicker steak, for example more than 3 cm, consider reverse searing: cook gently over indirect heat first, then sear briefly. Check the centre and avoid overshooting during the finish. This method does not guarantee a pink interior or the complete absence of a grey band.

The same principles apply in a suitable frying pan: dry surface, manageable heat and internal temperature checks. Do not simply add butter to a pan at maximum heat; reduce the heat as needed to limit burning.

Further reading and other beef recipes

• Which rub pairs with which meat?
• Seasoning steak
• Temperatures and cooking times
• Bark and smoke ring
• Direct and indirect heat
• Côte de boeuf, picanha and bavette
• Beef on the barbecue
• All BBQ recipes
• Rub packs: 3-Evening Pack and Starter Pack