Entrecot a la plancha
Grilled entrecote.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Entrecote, referring to a specific cut of beef from between the ribs, has been enjoyed for centuries. Grilling meat 'a la plancha' (on a metal plate) is a simpler cooking method that gained popularity as grilling techniques evolved, showcasing the quality of the meat itself. The dish reflects a preference for simple, high-quality ingredients.
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Entrecot a la Plancha is more than just a steak; it represents a celebration of high-quality ingredients and simple cooking techniques, often enjoyed in social settings.
Ingredient Quality
The dish emphasizes the importance of using high-quality, well-marbled beef. It's about letting the natural flavors of the meat take center stage.
Social Dining
Often served family-style or shared among friends, Entrecot a la Plancha encourages communal dining and conversation.
Simplicity and Tradition
The simple preparation reflects a culinary philosophy of showcasing the natural flavors of ingredients without excessive manipulation, a common theme in French and Spanish cuisine.
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The flavor profile of Entrecot a la Plancha is primarily centered on the rich, beefy taste of the entrecote steak, enhanced by simple seasonings and the Maillard reaction from grilling.
The dominant flavor is the umami-rich beefiness of the steak, enhanced by a slightly smoky char from the grill. A good quality entrecote has natural marbling, which renders during cooking, adding succulence and richness. Salt and pepper are the primary seasonings, allowing the natural flavor of the beef to shine. Some variations may include a touch of garlic or herbs. The final flavor depends significantly on the quality of the meat and the precision of the grilling technique.
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Meat Selection
Choose a well-marbled entrecote steak (also known as ribeye or Scotch fillet) for optimal flavor and tenderness. Dry-aged beef can enhance the flavor further.
Preparation
Bring the steak to room temperature before grilling for even cooking. Pat the steak dry to promote a good sear. Season generously with salt and freshly ground black pepper.
Grilling Technique
Ensure the grill or plancha is very hot before placing the steak. Sear for a few minutes per side to develop a crust, then reduce the heat and cook to your desired level of doneness. Use a meat thermometer to ensure accuracy.
Resting
Allow the steak to rest for at least 5-10 minutes after grilling before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
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