entrecôte

Entrecôte is a beef steak cut from the rib primal, typically the ribeye. The name derives from French entre (between) and côte (ribs), referencing its location in the animal between the neck and the short loin. In modern culinary usage, entrecôte usually refers to a boneless steak cut from the rib area, though bone-in versions are found in some markets. It is generally well marbled, which affects flavor and tenderness.

The standard service size is around 200–300 grams and a thickness of about 2–3 cm, though sizes vary by country and restaurant.

Preparation and cooking: Entrecôte is commonly grilled or pan-seared over high heat to develop a crust, then cooked to the desired doneness and rested briefly before serving. It is often seasoned simply with salt and pepper and finished with butter. Sauces such as peppercorn (au poivre), Béarnaise, or bordelaise are common pairings, and it is frequently served with fried potatoes or vegetables.

Regional variations: In France and other Francophone countries, entrecôte is a staple of bistro cuisine and is frequently featured as steak frites. In Switzerland, entrecôte dishes are typically served with a rich sauce and fries as well, reflecting local brasserie style.