what is entrecote

Entrecôte is a French term for a premium cut of beef that comes from between the ribs. It is essentially a thin, boneless rib-eye steak cut from the intercostal meat, the meat between the rib bones. This cut is known for its tenderness and flavor, as it is closely related to the rib-eye steak but typically thinner and boneless. The traditional entrecôte is cut from the rib area of the beef (longissimus dorsi muscle) and is prized for quick cooking methods such as grilling or pan-frying. It has a fine texture with some marbling, but usually less fatty than a ribeye, making it a less fatty and slightly leaner steak option. Entrecôte can be cooked quickly because of its thinness, often requiring just a couple of minutes per side to reach medium rare. It is a popular choice in French cuisine and often served with rich sauces. In summary, entrecôte is a thin, boneless rib-eye steak cut from between a cow's ribs, known for its tenderness and flavor and commonly prepared quickly by grilling or pan-searing. It is a premium and classic beef cut in French cuisine.