John Myers
Entrecôte is a boneless steak cut from the tail of the rib of beef. What is meant is the meat between the ribs: “Entre” means “between” in French, “côte” is the rib. Entrecôte is the same cut as rib-eye steak. In the English-speaking world, the name “rib eye” derives from the core of fat in the middle of the steak.
The steak is cut about four to six centimeters thick and has an average weight of at least 200 grams for the Entrecôte and at least 400 grams for the Entrecôte Double. A Entrecôte Double is a steak that is prepared for two people. In addition to the typical “fatty eye”, the entrecôte should have a pronounced marbling of fat. This makes it particularly juicy and tender.
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