Entrecôte (±200g)

Entrecôte is a traditional French beef cut that’s quite popular in France and Europe. Let me break it down for you:

• Definition: The word “entrecôte” means “between the ribs” in French. It refers to a specific type of beef steak that’s cut from between the ribs, specifically from the ribeye muscle. This cut is more commonly known as a thin and boneless rib-eye steak.
• Butchering: Butchers typically cut bone-in rib-eyes with the bone on each side. However, there are also six leftover boneless steaks from the meat between each bone-in rib-eye, and these are known as the entrecôtes.
• Cooking: Due to their thinness, entrecôte steaks are great for quick cooking on the grill or in a pan over high heat. It’s essential not to overcook them to maintain their juiciness and tenderness.
• Flavor and Texture: Entrecôte steaks are generously marbled, which means they have streaks of fat throughout the meat. This marbling contributes to their rich flavor and tenderness.
• Pairing: When enjoying entrecôte, consider pairing it with a nice glass of wine. For example, the Moulis appellation from Bordeaux, France, pairs well with this delicious cut.

So, if you’re ever in France or Europe, be sure to try this flavourful steak! Bon appétit! 🥩🇫🇷