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