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Home » Meat » Beef » Beef Rib » Entrecôte

Entrecôte

Entrecote on grill

Entrecôte. Daniel Baezol / Pixabay.com / 2014 / CC0 1.0

Entrecôte is a steak cut from the rib eye section of the cow, between the 9th and 11th ribs. It is boneless, with little fat. It is popular in France and Europe.

Very tender, this more expensive cut is relatively rare to come across in North America unless you ask a butcher to cut it for you.

In some places you will read that this is a “strip steak“; while this strictly-speaking is inaccurate, you can use a strip steak as a substitute.

Cooking Tips

Dry heat: barbeque, grill, broil or pan-fry

Substitutes

A boneless rib-eye steak; any boneless steak from the rib, short loin or sirloin area; strip steak.

Literature & Lore

“Entrecôte” in French means “between the ribs”.

Raw entrecote on plate

Entrecôte steak (about 2 cm thick) from Swiss Simmental cattle. Kintaro / wikimedia / 2010 / CC BY-SA 3.0

Other names

Italian: Controfiletto
French: Entrecôte
German: Entrecôte
Spanish: Entrecot

This page first published: Feb 14, 2004 · Updated: Jul 12, 2020.

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Tagged With: Beef Steaks, French Food, Rib Steak, Steak

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