🥩 Entrecôte
Entrecôte is a boneless ribeye steak cut from between the ribs, prized for its marbling. Grilled over high heat, it develops a charred crust while the inside stays juicy and tender, usually cooked rare to medium. In France it is the classic bistro steak, served simply with a green salad or fries.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 ribeye steaks, about 250 g each
- 1 tsp oil
- Coarse salt
- Freshly ground black pepper
- 1 sprig thyme
Method
- Take the steaks out of the fridge 30 minutes before cooking and pat dry.
- Heat a grill pan until very hot; rub the steaks with oil and season with salt.
- Grill 3–4 minutes per side for medium-rare, turning once.
- Rest for 5 minutes with the thyme on top, then season with pepper and slice.
How to make it lighter
- Trim the outer fat strip before serving.
- A 150–180 g portion is enough for most people; serve the rest the next day sliced in a salad.
- Pair with grilled vegetables or salad rather than fries.
History
The French name literally means “between the ribs”. The cut has been a staple of French butchery and brasseries for generations, and the term is now used on steakhouse menus across Europe and the Middle East.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →