entrecote: meaning, definition, pronunciation and examples
C1Formal / Culinary
Quick answer
What does “entrecote” mean?
A cut of beef steak taken from between the ribs, typically including a small amount of bone, though often served boneless.
Audio
Pronunciation
Definition
Meaning and Definition
A cut of beef steak taken from between the ribs, typically including a small amount of bone, though often served boneless.
In a broader, non-culinary sense, it may refer to a premium or hearty meal item, symbolising a classic, high-quality dish found in bistros and steakhouses.
Dialectal Variation
British vs American Usage
Differences
The term is understood in both varieties but is more common in high-end restaurants and menus in the UK, sometimes retaining the acute accent (entrecôte). In the US, it is known but is often functionally equivalent to a boneless ribeye or rib steak in common parlance, and the term is less frequent on everyday menus.
Connotations
In both varieties, it connotes a classic, French-style preparation and a degree of sophistication. In the UK, it may be more strongly associated with traditional 'steak and chips' bistro fare.
Frequency
Low frequency in everyday speech for both. Higher frequency in written form on restaurant menus, particularly in the UK and Europe.
Grammar
How to Use “entrecote” in a Sentence
[Subject: chef/restaurant] + [Verb: serve/grill] + [Object: entrecôte] + [Adjunct: with sauce/frites][Subject: diner] + [Verb: order/have] + [Object: an entrecôte][Determiner] + [Adjective] + [Noun: entrecôte]Vocabulary
Collocations
Usage
Meaning in Context
Business
Rarely used, except in the hospitality industry for menu planning or procurement.
Academic
Rarely used, except in historical or cultural studies of cuisine.
Everyday
Used when discussing restaurant meals or specific cooking plans.
Technical
Used in butchery, culinary arts, and gastronomy to specify the exact cut.
Watch out
Common Mistakes When Using “entrecote”
- Misspelling as 'entrecote' (without accent) or 'entrocote'.
- Mispronouncing the final 't' (it is silent in the original French, but often faintly pronounced in anglicised versions).
- Using it as a generic term for any steak.
FAQ
Frequently Asked Questions
They are very similar cuts from the same area (the rib). An entrecôte is typically the French cut, sometimes with the bone attached or removed, while a ribeye is the American name for the boneless version of the same basic cut. In practice, the terms are often used interchangeably in English.
The most common anglicised pronunciation is /ˈɑːntrəˌkoʊt/ in American English (AHN-truh-koht) and /ˈɒ̃trəˌkəʊt/ in British English (ON-truh-koht), with a nasalised first vowel. The final 't' is very soft or silent.
It is most appropriate in culinary, restaurant, and fine dining contexts. It would sound out of place in casual contexts like a fast-food restaurant or when referring to generic, inexpensive steak.
It is classically served in a French bistro style, often grilled or pan-fried, and accompanied by frites (French fries), a green salad, and a sauce like Béarnaise, au poivre (pepper), or a red wine reduction.
A cut of beef steak taken from between the ribs, typically including a small amount of bone, though often served boneless.
Entrecote is usually formal / culinary in register.
Learning
Memory Aids
Mnemonic
Think of ENTRE (like 'entrée', a starter/main course) and CÔTE (French for 'rib' or 'coast'). It's the main course steak from between the ribs.
Conceptual Metaphor
QUALITY IS HEIGHT / SOPHISTICATION IS FRENCH: 'Entrecôte' conceptually maps to a 'high-quality' or 'sophisticated' steak.
Practice
Quiz
In a culinary context, an 'entrecôte' is primarily which of the following?