Sirloin Steak (Entrecôte)
striploin · sirloin · New York strip
Sirloin Steak (Entrecôte): what every chef needs to know
Cooks know Entrecôte (French: entre = between, côte = rib) well — a cut from the longissimus dorsi of beef, taken between the 6th and 13th rib. It is one of the most sought-after steaks in commercial kitchens. Entrecôte is known for beautiful fat marbling which determines its flavour. It is distinguished from ribeye by its position (ribeye sits further towards the rib) and from fillet by its firmer bite. A classic entrecôte weighs 200–350g with a thickness of 2–4cm. The characteristic fat rim on the side is traditionally scored before cooking to prevent curling. Dry-ageing (21–45 days) significantly intensifies the flavour.
Sirloin Steak (Entrecôte): nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Sirloin Steak (Entrecôte): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Entrecôte fried with green peperkorrels in cognac flambeed and afgemaakt with cream and stock. a French bistro-classic that the spiciness of green pepper balanseert with the rich vleessmaak.
Entrecôte fried on high temperature, served with dubbel fried friet (first on 150 graden, than on 180 graden Celsius) and béarnaisesaus. the most bestelde dish in Belgian and French brasseries.
grilled entrecôte doused with sauce bordelaise: a reduction of red Bordeauxwijn, shallots, thyme, bay leaf and beef stock, afgemaakt with beenmergschijfjes. a monument of the classic French restaurantkeuken.
the Argentijnse name for striploin (entrecôte without vliesdeksel), grilled on the parrilla and served with chimichurri and roasted bell pepper. the national vleesbord of Argentinië.
T-bone steak of Chianina- of Maremmana-beef, minimum 1,2 kilogram, grilled on houtskool of olijfboomhout. Uitsluitend served with salt, pepper and lemon. a IGP-protected dish from Toscane.
Sirloin Steak (Entrecôte): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
perfect cooking, maximum maillard
than 1 min per kant in gietijzeren pan
45° turn for grillpatroon
Arroser with thyme and garlic
Sirloin Steak (Entrecôte): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sirloin Steak (Entrecôte): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Beef is available year-round. Dry-aged quality peaks after 30–45 days of ageing.
Sirloin Steak (Entrecôte): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sirloin Steak (Entrecôte): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Saint-Julien and Margaux offer a verfijndere, more floraal-elegante style then Pauillac, with soft tannins and a long pluimzacht afinish. This fits excellent at the something less gemarmerde entrecôte vergeleken with ribeye. La Revue du Vin the France beschouwt the entrecôte-Margaux combination as a classic bistrobord.
- Margaux (Médoc, Bordeaux)
- Saint-Julien (Médoc, Bordeaux)
- Haut-Médoc (Bordeaux)
- Saint-Estèphe (Bordeaux)
Crozes-Hermitage levert a herbal, peperachtig character with dark bessen and olives, ideal at a entrecôte with green pepersaus of herb butter. the lively acidity houdt the mouthfeel fresh and cuts through the intense vlezige of the stuk.
- Crozes-Hermitage (Rhône, Noord)
- Hermitage (Rhône, Noord)
- Saint-Joseph (Rhône, Noord)
- Cornas (Rhône, Noord)
the Cahors-Malbec, bijgenaamd "black wine", offers a robuuste, inktige structure with plum- and leertonen That perfect aansluiten on a powerful entrecôte of the grill. are oorspronkelijkheid ten opzichte of Argentijnse Malbec ligt in are hogere acidity and minerality.
- Cahors (Lot, Zuid-Frankrijk)
- Mendoza Malbec (Argentinië)
- Luján de Cuyo Malbec
- Fronton Rouge (South-West Frankrijk)
after minimum vijf jaar ageing in vat and bottle has Rioja Gran Reserva a complex profile of leather, drying figs, vanilla and dried herbs That at excellence pairs with a core temperature of 54 graden Celsius fried entrecôte. the mild but aanwezige tannins and the warm aftertaste are ideal for feestelijke serveermomenten.
- Rioja Gran Reserva (La Rioja, Spanje)
- Ribera del Duero Reserva
- Toro (Castilla y León)
- Bierzo Mencía
Chinon based on Cabernet Franc offers a verfijndere, more plantenachtige structure with viooltjes, krijtmineralen and red saute. at entrecôte with a simple herb butter of echalottesaus is This a elegant, less heavy alternatief for the large Bordeaux.
- Chinon (Loire, Frankrijk)
- Bourgueil (Loire)
- Saumur-Champigny (Loire)
- Anjou Rouge (Loire)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sirloin Steak (Entrecôte)
What are the core temperatures for entrecôte?
Rare: 50–52°C (122–126°F) | Medium-rare: 54–57°C (129–135°F) | Medium: 60–63°C (140–145°F) | Well-done: 70°C+ (158°F+). Always use a calibrated probe thermometer. Allow 3–5 minutes to rest after cooking.
What is the difference between entrecôte and ribeye?
Entrecôte sits slightly further back (ribs 9–12) and has less intramuscular fat than ribeye. Ribeye has the characteristic fat eye (rib-eye cap) that provides more flavour. Entrecôte is slightly leaner with a firmer bite.
What is dry-ageing and how many days is optimal?
21 days: subtle improvement. 28–35 days: optimal flavour/cost ratio. 45–60 days: intense, nutty flavour. 90+ days: niche market, highly concentrated. Storage: 2°C (36°F), 80–85% humidity, circulating air.
At what temperature should you store Sirloin Steak (Entrecôte)?
Store Sirloin Steak (Entrecôte) at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sirloin Steak (Entrecôte) professionally?
The primary professional technique for Sirloin Steak (Entrecôte) is Reverse sear at 55°C oven + 260°C pan for 30–40 min + 2 min. Always verify core temperature with a calibrated probe thermometer.
Does Sirloin Steak (Entrecôte) contain allergens?
Sirloin Steak (Entrecôte) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Sirloin Steak (Entrecôte)
Professional substitutes for sirloin steak (entrecôte) in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
more intramusculair fat for rijkere flavour. ideal for hogere marges on restaurant-menu.
significantly goedkoper, other structure but vergelijkbare bereidingstechnieken.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
