The Black Angus rib-eye in Plan de Campagne
Black Angus
rib-eye
The signature cut of the house: a marbled Black Angus rib-eye, aged then seared to order. The Plan de Campagne steakhouse where French know-how meets oriental flavours, a step from the cinema.
The breed
Black Angus,
a beef with character
Black Angus is a beef breed prized for its natural marbling: fine veins of fat woven through the muscle that melt as they cook and baste the fibre from within. It is this marbling, more than the colour, that gives a great rib-eye its tenderness and lingering flavour.
That same demand runs through our whole menu. We select cuts with dense, even flesh, sliced thick to keep the contrast between a clean crust outside and a pink, juicy core. The Black Angus rib-eye is its finest expression.
Want to compare? wagyu beef pushes this same marbling to the extreme, on a beef made for tasting.
Three markers
What sets our rib-eye apart
Three demands that set a simple grill apart from a rib-eye worth the table.
Consultez nos conseils de cuisson pour maîtriser chaque degré, du bleu au bien cuit.
To understand this work of time, see our aged beef guide, at the heart of our beef selection.
The ageing
Ageing over several weeks softens the fibre and concentrates the aromas. On a Black Angus cut, this work of time reveals deep, almost hazelnut notes that freshness alone cannot give.
The marbling
The fat woven through the muscle melts with heat and coats the flesh. It is this Black Angus signature that makes the rib-eye tender and full of flavour, far more than a lean piece.
The sear
A fierce pan, a crust formed one side at a time, then a patient rest. From blue to well done, the doneness is chosen together to reveal the juicy core of the cut.
The craft
Seared
to order
Every rib-eye is seared to order. A very hot pan, a drizzle of oil, and the meat sizzles at once and catches to form a brown, glossy crust. We turn it just once, baste it with butter, garlic and thyme at the end, then let it rest before it reaches the table.
It is this gesture, repeated every night, that makes the difference: a clean crust, a core that keeps its juice, a last-minute seasoning that serves the meat without ever covering it. The doneness is decided with you, from blue to well done.
Pour choisir son accompagnement, retrouvez notre sélection maison — frites, aligot ou légumes grillés.
At the restaurant
The rib-eye,
a table of its own
Choosing a restaurant for a rib-eye means looking for a cut worthy of the moment. At L'Entrecôte de Dubaï, the menu offers Black Angus in several cuts — sirloin, rib-eye and fillet, sliced thick — so everyone finds theirs, from a frank, firm steak to the most tender piece.
Around the meat, everything is built for the table: house sides, a touch of mild spice from the Levant, a cellar of over 200 references and service that runs late into the evening. All in a relaxed, elegant setting, opposite the Plan de Campagne cinema, with free parking to make the night easy.
See the menu
French & oriental
A rib-eye
that travels
Our kitchen is a bridge between the French bistro tradition and the flavours of the Levant. On the rib-eye it plays out in the details: a touch of mild spice, a blend of peppers, a house sauce that extends the beef without dominating it. The same generosity, one colour more.
The pairing
A great wine
for a great steak
A sommelier tends a cellar of over 200 references. On a seared Black Angus rib-eye, a full-bodied red stands up to the fat and the ageing: its structured tannins cleanse the palate between bites and extend the power of the meat.
The pairing is thought through by doneness and sauce, never by a fixed rule. That is the whole pleasure of a table where the wine matters as much as the meat.
Retrouvez l’accord conseillé par notre sommelier pour chaque pièce et chaque degré de cuisson.
Discover the wine cellarThe guide
All about the rib-eye
Before you sit down, our guides answer the questions most often asked about the rib-eye: its origin, its cooking, its sauce and its wine.
Where the rib-eye comes from
Where the cut sits on the animal and where its name comes from, to understand what makes it tender.
Read the guideHow to cook a rib-eye
A step-by-step sear, from choosing the piece to resting it, for every degree of doneness.
Read the guideWhich sauce with a rib-eye
The great classics of the French tradition and the oriental notes that extend the taste of the beef.
Read the guideWhich wine with a rib-eye
The role of tannins, and how to choose a wine according to the doneness and sauce of your cut.
Read the guidePractical info
Enjoying a rib-eye in Plan de Campagne
- Address
- Chemin de Collet Rouge, 13170 Les Pennes-Mirabeau
- Landmark
- Opposite the cinema, Plan de Campagne district
- Evenings
- Every day, 7:00 p.m. – 1:00 a.m.
- Lunch
- Saturday & Sunday, 12:00 – 3:00 p.m.
- Parking
- Free and easy, across the whole district
- Guest reviews
- Read our guests' Google reviews
Frequently asked
The Black Angus rib-eye, in practice
What is Black Angus?
Black Angus is a beef breed prized for its natural marbling — fine veins of fat in the muscle that melt as they cook and make the meat tender and flavourful. It is the spirit that runs through our whole menu.
Why choose your restaurant for a rib-eye?
We are a meat restaurant where aged Black Angus comes in several cuts — sirloin, rib-eye and fillet — seared to order, with house sides and a cellar of over 200 references. In Plan de Campagne, opposite the cinema, with free parking and service until 1 a.m.
What is the difference between Black Angus and Wagyu?
Black Angus has fine, even marbling for a frank, tender beef with a strong beef flavour, perfect for a generous rib-eye to share. Wagyu, from Japan, pushes marbling to the extreme: its fat melts at low temperature for a buttery texture, served in small tasting portions. Our choice is aged Black Angus, for that frank beef flavour we love to share.
What is aged beef?
Ageing is a maturing of several weeks that softens the fibre and concentrates the aromas. On a Black Angus rib-eye, it reveals deep, almost hazelnut notes that freshness alone cannot give.
How can you tell good aged beef at a restaurant?
By its deep colour, a fine marbling and clean, well-coloured fat, and above all by its origin: a known breed and traceable source. Good ageing always starts with a fine cut — it is this care in choosing the meat that then shows on the plate, even before the ageing time.
How is your rib-eye cooked?
Every rib-eye is seared to order: a fierce pan to form the crust, a butter baste at the end, then a rest before serving. The doneness, from blue to well done, is chosen together.
Which wine goes with a Black Angus rib-eye?
A full-bodied red with structured tannins balances the rich fat of the cut. Our sommelier tends a cellar of over 200 references and guides you to the ideal pairing by doneness and sauce.
Do I need to book to dine at the restaurant?
Booking is strongly recommended, especially in the evening and at the weekend. It takes a few clicks online, or you can call.
Where is the restaurant located?
Chemin de Collet Rouge, in Plan de Campagne, in the town of Les Pennes-Mirabeau (13170), opposite the cinema. The retail district offers free, easy parking.
Book your table
An aged Black Angus rib-eye, seared to order, and a cellar of over 200 references, in Plan de Campagne. Service until 1 a.m.