An Eilat steak house you need to know about

When I went on vacation with my family to the southern city Eilat a couple of weeks ago, we decided to go to a nice steakhouse while there. So how did I find out about the place, I asked a native eilatian. Everyone pointed me to one place that is called, Entrecote (http://www.rol.co.il/sites/entrecote-eilat-agmonim/menu.html). No relation to the one in Jerusalem or Tel Aviv, this is an independent franchise in Eilat with a couple of locations around the city. It is hidden in the heart of the city outside of the tourist’s reach. Although there were a lot of tourists there with us I feel that places like these are the best places to go.

Established almost 10 years ago this place has become an Eilat establishment. As the name suggests, Entrecote Eilat features entrecote steak, priced by weight, from 200 grams and up(35 shekel per 100g). But that’s hardly all! The Entrecote menu includes other grilled favorites too – kabobs, merguez sausages, marinated chicken, BBQ wings, and lamb chops as well.

I ordered a 300g entrecote steak and it was served with an au jus that was just heaven. My daughter ordered the home fries that are hand cut and spiced to perfection. My wife ordered the BBQ wings that were a bit on the spicy side and a bit burnt. But served with the BBQ sauce on the side mixed with the wings it was delicious. Still a bit spicy though. The service wasn’t the greatest the waitress didn’t really give us the attention didn’t really notice us. But the food was amazing!
I highly recommend it to anyone visiting Eilat.

Sweet&Spicy BBQ Beef Short Ribs Recipe

Short ribs are a great cut of beef. In Israel they go by Asado. The way to cook them is low and slow, and the result is a tender, juicy, succulent piece of meat. The way I make them here is a 2 stage process. Because most of us don’t own smoking devices in our back yard, here’s how I do it. Start in the oven and finish on the grill. It is able to cook through in the oven, and gets that smokiness from the finish on the grill. So, here we go! The dry rub here can go on any piece of meat you like too so make a batch and save for later use!( also great on potatoes)

Cooking time: 2 1\2 hours in the oven, 10 minutes on the grill

For the dry rub for the ribs:

• 1/4 cup paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dark brown sugar
• 1\2 tablespoon kosher salt
• 1\2  tablespoon seasoned salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• BBQ sauce of your choice

• 1-1 1\2 kilos of short ribs, connected in 1 piece

How to cook:

Before anything gets done, the meat needs to be room temperature to get an even cook. That is the iron rule with any piece of meat!

1. Turn oven on 150c\300f, and place the rack in the middle of the oven.
2. Combine all the ingredients for the dry rub together and sprinkle on the ribs. Coat generously. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
3. Place ribs in the oven in a roasting tin, cover with foil for 2 1\2 hours in the oven.
4. After 2 hours of cooking turn on your bbq on 175c\350f.
5. After 2 1\2 hours remove from the oven and transfer to the bbq.
6. Slather the ribs with bbq sauce on both sides and grill for 5 minutes on each side.
7. Remove the ribs and let it rest for 10 minutes and then serve!

Enjoy!