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Entrecôte

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The French name for a rib steak, typically boneless. A classic brasserie dish in France, traditionally served with French fries and béarnaise sauce.

Anatomy & Source

From the rib section (between the ribs — inter + côte). French butchery may produce a slightly different portion than a US ribeye.

Common Cooking Methods
Pan-seared Grilled

Local Names by Country

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Equivalent Cuts in Other Countries

Equivalences are approximate. Regional butchery variation means these are community-suggested matches, not exact definitions.

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🇺🇸 Ribeye in United States

Both come from the rib section. French entrecôte is traditionally boneless and may be a slightly different trim than a US ribeye.

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Recipes

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Entrecôte à la Bordelaise

🇫🇷 France Pan-seared
▲ 21

A classic French brasserie preparation with red wine and bone marrow sauce.

Ingredients
  • · 2 entrecôte steaks (approx 250g each)
  • · Shallots
  • · Red Bordeaux wine
  • · Bone marrow
  • · Butter
  • · Fresh parsley
  • · Salt and pepper
Method
  1. 1 Bring steaks to room temperature. Season with salt and pepper.
  2. 2 Sear in a very hot cast iron pan with butter, 2–3 minutes per side for medium-rare.
  3. 3 Rest on a warm plate for 5 minutes.
  4. 4 For the sauce: sweat shallots in butter, add red wine, reduce by half, finish with poached bone marrow.
  5. 5 Pour sauce over steaks and garnish with fresh parsley.
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Pairings

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🇫🇷 Pommes Frites
▲ 25
side

The classic French brasserie pairing. Crisp, thin fries served alongside entrecôte.

🇫🇷 Sauce Béarnaise
▲ 33
sauce

A tarragon-infused French butter sauce. The definitive accompaniment to entrecôte in French cuisine.

Cultural Notes

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🇫🇷

The Brasserie Classic

France

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The entrecôte holds a sacred place in French brasserie culture. Ordering "une entrecôte avec des frites" in a Parisian brasserie is as quintessentially French as a baguette. The cut was historically associated with the area between (entre) the ribs (côtes), though modern usage applies it to any rib-area steak. Sauces — béarnaise, marchand de vin, or maître d'hôtel butter — are considered part of the dish, not optional. In Paris, entire restaurant concepts have been built around a single entrecôte formula, served with a secret house sauce and unlimited frites.

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