How did cinderella become a princess?
Not so long ago it became clear that with special nourishment and with application of the dry-aging technique, the meat of the Holstein cow could transform into a steak with incredible culinary qualities : a sensational taste, a fairly coarse fibre structure, yet very tender meat. With special attention this little milk factory can provide us with exquisite meat after retirement and its entrecôte was acclaimed “best steak in the world” at several blind tastings.
🥩 The Ultimate Gustor BBQ Guide
How Do You Perfectly Cook a Steak, Entrecote, or Côte à l’Os?
One of the questions we get asked most often is:
“How do I cook the perfect steak?”
The answer largely depends on the thickness of the meat. A 1 cm steak requires a completely different approach than a 1 kg Côte à l’Os.
That’s why we are sharing our favorite cooking methods with you — the same techniques we use ourselves every day.
General Rules for All Steaks
✅ Remove the meat from the refrigerator at least 1 hour before cooking.
✅ Pat it dry thoroughly with paper towels.
✅ Season only after cooking with coarse sea salt. Pepper is best added after cooking as well.
✅ Use a BBQ that is as hot as possible for searing.
✅ Always let the meat rest after cooking.
🥩 How to Cook a Thin Steak (1 to 1.5 cm)
Think minute steaks, thin entrecotes, or rib-eyes.
Preparation
Preheat your BBQ to maximum temperature.
Place the steak directly above the hot coals.
Cook for approximately 45 seconds to 1 minute per side.
Remove immediately from the heat.
Let rest for 2 minutes.
Goal
With thin steaks, speed is everything. A meat thermometer is usually unnecessary. Work quickly and at very high heat.
🥩 How to Cook a Classic Steak (1.5 to 2.5 cm)
The most common thickness for rib-eyes, entrecotes, and striploins.
Preparation
Preheat your BBQ to maximum temperature.
Sear the steak for approximately 1.5 to 2 minutes per side.
If necessary, move the meat to a slightly cooler part of the BBQ.
Let it rest for 5 minutes.
Reference Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Well Done: 60°C
🥩 How to Cook a Thick Steak (2.5 to 4 cm)
Perfect for premium rib-eyes, thick entrecotes, and Black Angus steaks.
Preparation
First sear the steak for 2 minutes per side over direct heat.
Then move it to indirect heat.
Continue cooking until the desired internal temperature is reached.
Allow the steak to rest for at least 8 minutes.
Internal Temperatures
Rare: 48°C
Medium Rare: 52°C
Medium: 56°C
Well Done: 60°C
The Butcher’s Tip
For steaks of this thickness, always use a meat thermometer. Just a few degrees can make the difference between perfection and overcooking.
🥩 How to Cook a Large Côte à l’Os (1 to 2 kg)
For festive occasions and true meat lovers.
Reverse Sear Method
Place the meat over indirect heat at approximately 110 to 120°C.
Allow it to cook slowly until it reaches an internal temperature of 50°C.
Remove it temporarily from the BBQ.
Increase the heat to maximum.
Sear both sides over intense direct heat.
Allow the meat to rest for at least 10 minutes.
Serving Temperature
Medium Rare: 52 to 54°C
In our opinion, this is the perfect doneness for a premium Côte à l’Os.
