entrecôte
[ ahn-treh-KOHT ]
Literally meaning "between the ribs," this French term refers to a steak cut from between the ninth and eleventh ribs of beef. It's a very tender cut and is usually cooked by quickly broiling or sautéing.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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