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The Ultimate Guide to Choosing, Preparing, and Serving Pork Entrecote Like a Pro

Who among us doesn’t sometimes want a juicy, well-cooked piece of meat? Today we’re going to talk about pork entrecote. I was trained as a chef, and in this article, I’m going to share the finer points of cooking that I’ve accumulated over the years.

I will take you through everything you need to know about choosing, preparing, and serving pork entrecote like a pro.

What Cut of meat is entrecôte?

Before we dive into the details, let’s first understand what pork entrecote is.

To begin with, entrecote is not a specific part of pork, but a half-finished product. Entrecote is also made from beef

Pork entrecote is made with meat from the ribs of a pig. It is known for its rich marbling and tenderness, which makes it popular with meat lovers.

The French term “entrecote” translates to “between the ribs,” which is exactly where this cut is located. Pork entrecote is versatile and can be cooked in various ways, making it a perfect choice for any occasion.

Different Types of Pork Entrecote Cuts

There are various cuts of pork entrecote, each with its unique characteristics. The most common cuts include the bone-in pork rib chop, boneless pork ribeye chop, and boneless pork loin chop.

The bone-in pork rib chop is cut from the rib area and has a bone running through the center. This cut is flavorful and juicy, making it perfect for grilling.

On the other hand, the rib bone is cut from the same piece of meat, and cooked without the bone. This cut is ideal for pan-frying or grilling.

Lastly, the boneless pork loin chop is cut from the loin area and is leaner compared to the other cuts. This cut is perfect for pan-frying or baking.

Choosing the Best Pork Entrecote

When choosing pork meat for entrecote, there are a few things to consider ensuring you get the best cut.

Firstly, look for meat that is pink in color with white marbling. The marbling is an indication that the meat will be tender and juicy. Ideally, pork is light pink in color and smells like fresh meat. If you see dark-colored pork, it indicates that either the pork was not properly butchered and did not bleed out, or it was frozen.

Below the link I have posted my free download guide on how to properly select pork, lamb, veal, beef, duck and chicken meat. This guide has compiled years of experience in meat selection and will help beginners especially choose quality meat.

Secondly, the piece of meat must be whole, and the fat must not separate from the meat and bone. Secondly, choose meat that has a consistent thickness to ensure even cooking.

Preparing Pork Entrecote for Cooking

Preparing pork entrecote is crucial to ensure that the meat is cooked to perfection.

  1. Start by removing the meat from the refrigerator and letting it come to room temperature. This will ensure that the meat cooks evenly.

2. Next, season the meat with salt and pepper or any other seasoning of your choice. (Ground black pepper, oregano, thyme, cumin, rosemary, basil, marjoram, and tarragon go well with pork. I always choose either black pepper and salt or black pepper, salt and thyme. Try different options, and then you’ll find the perfect one for you).

Let the meat sit for a few minutes to allow the seasoning to penetrate the meat.

3. Finally, pat the meat dry with a paper towel to remove any moisture. This will ensure that the meat browns evenly during cooking.

As you have noticed, I don’t like a lot of spices, I marinate meat so that I can taste the meat, not the spices. That’s why you won’t find complicated recipes with a lot of ingredients here. Marinate as you wish.

Cooking Methods for Pork Entrecote

Pork entrecote can be cooked using various methods, depending on your preference.

The most common methods include grilling, pan-searing, and baking.

  • When grilling, preheat the grill to medium-high heat and grill the meat for 3-4 minutes on each side, or until the internal temperature reaches 145°F.
  • When pan-searing, heat a tablespoon of oil in a pan over high heat and sear the meat for 2-3 minutes on each side, or until the internal temperature reaches 145°F.
  • When baking, preheat the oven to 375°F and bake the meat for 20-25 minutes, or until the internal temperature reaches 145°F.

Also, below I leave the most popular recipe on my blog with pork.

Entrecôte Cooking Levels.

This is what the basic degrees of roast meat look like.

Read on to find out how to achieve each of these levels.

Rare – a piece of meat that is raw on the inside. The outer crust is thicker and has a gray-brown color. Inside the steak there is a lot of juice with blood.

To cook it, you need to spend 3 minutes frying each side. To finish cooking it in foil for 10 minutes. The temperature inside the steak should remain at 120 ° F.

The meat has a specific flavor, with a pronounced taste of blood. This degree of cooking of the steak is called “with blood”.

Medium rare – The steak is semi-cooked. On the outside it is covered with a ruddy crust. On the inside, the meat is pink, with a lot of juice. There is practically no blood, when squeezed out a small amount is released.

It is fried for 5 minutes on each side, roasting temperature 392 °F. It is considered that steak is ready, when its internal temperature reaches 140 °F. After grilling, the dish is cooked for 5-8 minutes.

Medium. Has a pronounced fried crust. The meat inside is pink, juicy, no blood. The juice is transparent.

The cut is fried for 6 minutes on each side, 356°F. It is necessary to turn the steak regularly during cooking. The temperature inside the piece is maintained at 149 ° F.

The meat is juicy, has a pleasant meaty taste and appetizing aroma. This type of steak is popular, especially among women. Permitted for use by persons with diseases of the gastrointestinal tract.

Medium well – well-grilled steak. On the outside a dense gray-brown crust, inside – light pink flesh. The juice almost does not stand out.

Grilling time – 8 minutes on each side, during cooking the steak should be turned frequently. The internal temperature reaches 158 ° F. Reaches cooking time of 8 minutes.

Has the taste of fried meat. Tight and firm texture. With medium frying, the steak is less juicy than its predecessor.

This type of roast is preferred by people for whom even the hint of raw meat is unacceptable.

Well done – the type of frying of the steak is full. The outside has a brownish-brown crust. Inside the meat is light, almost white, sometimes it may have gray shades. There is no juice.

Cooked at 374° F, for 9 minutes on each side. To complete cooking in the oven for 5 minutes. To give more juiciness you can use a combi steamer. The internal temperature of the steak can reach 212 ° F.

When well done, the finished steak has a tough texture, dry when chewed.

Serving Pork Entrecote Like a Pro

Serving pork entrecote like a pro is all about presentation and the right combination with a garnish. First, slice the meat against the fibers so that it is tender and easy to chew. Then arrange the meat on a plate and garnish it with fresh herbs or sauce. As for the side dish, pork entrecote goes well with a variety of side dishes, including baked vegetables, mashed potatoes or a simple salad.

Delicious Side Dishes to Pair with Pork Entrecote

Pork entrecote pairs well with a variety of side dishes. Since meat is quite a heavy food, the side dish should be light, not fried, preferably baked. In addition, many doctors advise eating a lot of greens along with the meat. A salad is a must. So, you will feel less heaviness in the stomach, and, after all, it’s tasty and healthy! Here are some delicious options to consider:

  • Your favorite salad with fresh vegetables and herbs
  • Boiled corn
  • Brussels Sprouts
  • Baked Potatoes 
  • Garlic Mashed Potatoes: Boil potatoes until tender, mash them with butter, cream, and garlic, and season with salt and pepper.

Tips for Storing and Reheating Pork Entrecote

If you have leftover pork entrecote, store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the meat in a preheated oven at 350°F for 10-15 minutes, or until heated through. Alternatively, you can reheat the meat in a pan over medium heat until heated through.

Common Mistakes to Avoid When Cooking Pork Entrecote

When cooking pork entrecote, there are a few common mistakes to avoid ensuring that the meat is cooked to perfection.

Firstly, avoid overcooking the meat, as this can make it tough and less flavorful.

Secondly, avoid overcrowding the pan or grill, as this can lead to uneven cooking.

Lastly, avoid using a fork to flip the meat, as this can pierce the meat and cause it to lose its juices.


Pork entrecote is a delicious cut of meat that can be transformed into a variety of meals. By choosing the right cut, preparing it properly, and cooking it using the right method, you can enjoy tender and juicy pork entrecote every time. Pair it with the right-side dishes, and you’re sure to impress your guests. Remember to avoid common mistakes and store any leftovers properly to ensure that you get the most out of your pork entrecote. Enjoy your meal!