Entrecôte

Traditional entrecôte, cut from the rib

In French, the word entrecôte (French pronunciation: ​[ɑ̃.tʁə.kot]) denotes a premium cut of beef used for steaks.

Contre-filet, cut from the sirloin
Entrecôte in frying pan

A traditional entrecôte comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico.

The term may also be used in France to denote the sirloin cut properly known as a contre-filet,[1][2] being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak.

See also

References

  1. ↑ Use of the term "entrecôte" by the L'Entrecôte restaurant in Lyon to refer to a contre-filet. Archived 2014-11-17 at the Wayback Machine.
  2. ↑ Use of the term "entrecôte" by the Le Relais de l'Entrecôte restaurant in Paris to refer to a contre-filet. Archived 2011-07-20 at the Wayback Machine.
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