Nationwide (Basque asadores) · Spain
Entrecot a la Plancha
Entrecot is a boneless rib steak seared on a plancha or grill, a staple of Spanish asadores and everyday restaurants alike. Lighter and quicker than the huge bone-in chuleton, it is seasoned simply with salt and often finished with Padron peppers, fried potatoes or a blue-cheese or pepper sauce.
Approximate, per 1 steak (~250g cooked ribeye). Values vary by recipe and portion.
Where it comes from
Entrecot is a boneless rib steak seared on a plancha or grill, a staple of Spanish asadores and everyday restaurants alike. Lighter and quicker than the huge bone-in chuleton, it is seasoned simply with salt and often finished with Padron peppers, fried potatoes or a blue-cheese or pepper sauce. The cut and name entered Spanish menus from French cuisine and became a nationwide grill-house standard.
Where to eat Entrecot a la Plancha
0 restaurants worldwide serve it.
The variants
Entrecot a la plancha
Seared on a hot griddle with just salt.
Entrecot al cabrales
Topped with an Asturian blue-cheese sauce.
Entrecot a la pimienta
Finished with a creamy black-pepper sauce.
Cook it yourself
- Entrecot a la Plancha
A boneless rib steak seared quickly on a screaming-hot plancha, entrecot is the everyday Spanish grill: fast, simple and all about good salt and a proper crust. A tumble of blistered Padron peppers and fried potatoes rounds it out.