entrecote

Entrecôte is a beef cut from the rib primal. The name derives from French, literally meaning "between the ribs" (entre and côte). The term typically denotes a steak cut from the rib area, and its exact definition can vary by country and butcher.

In practice, entrecôte is usually a boneless steak, though bone-in rib steaks are common in some markets. It corresponds broadly to the ribeye or rib steak in Anglophone nomenclature, valued for its marbling, tenderness, and rich flavor.

Culinary use: Entrecôte is frequently pan-seared or grilled and served with modest accompaniments to highlight the beef. Classic French preparations include sauces such as Bordelaise or Bearnaise, while many diners enjoy it with simple sides like potatoes, vegetables, or fries.

Regional notes: The term is widely used in France and other parts of Europe, with regional variations in cut size, bone-in options, and naming. In non-French-speaking markets, entrecôte is commonly equated with the ribeye.