Entrecôte is a French butcher’s term for a boneless steak cut from the rib section of beef. It is prized for its beefy flavour, marbling and tenderness. In many North American contexts, an entrecôte is broadly comparable to a boneless ribeye, although exact cutting lines and naming conventions vary by country and butcher.
Entrecôte comes from the rib primal, between the chuck and the short loin. It contains the rib-eye muscle and may include part of the surrounding cap or other muscles depending on how the rib section is fabricated. Marbling and the balance of lean meat and fat contribute to its flavour and eating quality.
The terms are often used for comparable boneless rib steaks, but they are not a universal one-to-one translation. French and other European butchery specifications can divide the rib section differently from North American fabrication. Bone-in rib steaks are commonly sold as rib steaks or cowboy/tomahawk steaks, rather than boneless entrecôte.
Entrecôte is well suited to grilling, broiling or pan-searing. Pat the surface dry, season, sear over sufficiently high heat to develop a browned crust, and finish to the desired doneness. Rest briefly before slicing. Classic accompaniments include béarnaise, maître d’hôtel butter, pepper sauce, pommes frites or a simple pan jus.
Example: a bistro may serve grilled entrecôte with fries and béarnaise, or slice it across the grain and dress it with a shallot pan sauce.
Chef’s tip: Specify the country’s cut specification, bone status, trim and portion weight when ordering. “Entrecôte” can describe slightly different fabrications in different markets.
Key distinction: Entrecôte identifies a rib-section steak in French and European butchery; it is not a beef grade or a guaranteed level of marbling.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
