Entrecôte

Cut of beef

"Entrecôte" redirects here. For the restaurant, see L'Entrecôte.

Diagram showing the location of the entrecôte cut in French beef cuts

Entrecôte is a premium cut of beef that is highly prized in French cuisine. The term "entrecôte" is derived from the French words "entre" (between) and "côte" (rib), indicating that this cut is taken from between the ribs of the cow. It is known for its tenderness and rich flavor, making it a popular choice for steaks.

Description

The entrecôte is typically cut from the rib section of the cow, specifically from the ribeye area. This cut is characterized by its marbling, which contributes to its tenderness and flavor. In French butchery, the entrecôte is often cut to include the rib bone, although boneless versions are also common.

In terms of texture, the entrecôte is known for being juicy and tender, with a fine grain. The marbling of fat within the meat enhances its flavor when cooked, making it a favorite among steak enthusiasts.

Preparation

Entrecôte is traditionally prepared as a steak, often grilled or pan-seared to enhance its natural flavors. It is commonly seasoned with salt and pepper, and sometimes accompanied by sauces such as béarnaise sauce or bordelaise sauce.

In French cuisine, entrecôte is often served with frites, or French fries, and a simple salad. The steak is typically cooked to medium-rare to preserve its tenderness and juiciness.

Cultural Significance

In France, entrecôte is a staple in many bistros and brasseries, where it is often featured as a signature dish. The cut is also popular in other European countries, where it is known by various names, such as "ribeye" in English-speaking countries.

The entrecôte has also inspired the name of several restaurants, such as the famous "L'Entrecôte" chain, which specializes in serving this particular cut of beef.

Related pages

• Ribeye steak
• French cuisine
• Beef cuts
• Steak