Entrecôte

This article is about a cut of beef. For the restaurants, see L'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, 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, New Zealand, and the United Kingdom), 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

• Cuts of beef by nation
• Entrecôte Café de Paris