Loading

Entrecôte

Provided By
Share this!
Facebook
A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass. The cut is very tender and is best suited to dry heat cooking methods such as broiling, sautéing, and grilling. It is often confused, incorrectly, as a strip steak, which is usually cut from the short loin.

Entrecôte Reviews

There currently aren't any reviews or comments for this term. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com