Description
Entrecôte is a beef steak cut from between the ribs, essentially just a thin, boneless rib-eye. Each side of beef can be carved in to seven bone-in rib-eyes and six of these boneless steaks. The bone-in rib-eyes can instead be cut thick, which results in seven thick bone-in rib-eyes but no entrecôte. Historically, entrecôte referred specifically to the thin steaks cut from between the tenth and eleventh ribs.