entrecote
/,Ỵ:ɳtrə'kout/
Definition
Noun: A steak cut from the rib section of beef, specifically from the space between the ribs. It is a boneless, tender, and typically well-marbled cut of meat.
Usage
The word "entrecôte" is used to refer to a specific, high-quality cut of beef. It is commonly found on restaurant menus, especially in French or steakhouse cuisine. - The menu featured a classic French entrecôte with a red wine sauce. - For the main course, I ordered the grilled entrecôte with roasted vegetables.
Advanced Usage
- Culinary Context: In fine dining, "entrecôte" often implies a specific preparation, such as "Entrecôte à la Bordelaise" (with a sauce made with red wine, shallots, and bone marrow).
- The chef's specialty is an entrecôte served with pommes frites.
- Butchery: The term precisely denotes the cut's location (intercostal, meaning between the ribs) in professional butchery.
Variants and Related Words
- Entrecôte is the standard spelling, often seen with the French circumflex accent (ˆ) on the 'o'. The anglicized version "entrecote" is also common.
- Ribeye steak: A very similar or identical cut in American butchery; the terms are often used interchangeably, though some distinctions based on exact preparation may exist.
Synonyms
- Rib steak (when the bone is left in).
- Ribeye steak (a boneless rib steak).
- Scotch fillet (a term used in some regions like Australia and New Zealand).
Idioms
No common idioms directly incorporate the word "entrecôte".
Related Phrases
There are no phrasal verbs associated with the noun "entrecôte".
Noun
-
cut of meat taken from between the ribs
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