Entrecôte: Difference between revisions

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In French, the word entrecôte (French pronunciation: [ɑ̃.tʁə.kot]) denotes a premium cut of beef used for steaks.

A traditional entrecôte comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico.

The term may also be used in France to denote the sirloin cut properly known as a contre-filet,^[1]^[2] being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet may be called a Porterhouse steak (as the term is understood in Australia, New Zealand, and the United Kingdom), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak. or a Kansas City strip steak. As well, if the contre-filet is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak.

References

The following two references are dead links (8/26/2017):

External links

[1] Use of the term "entrecôte" by the L'Entrecôte restaurant in Lyon to refer to a contre-filet. Archived 2014-11-17 at the Wayback Machine

[2] Use of the term "entrecôte" by the Le Relais de l'Entrecôte restaurant in Paris to refer to a contre-filet. Archived 2011-07-20 at the Wayback Machine

[1]

[2]

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 A traditional ''entrecôte'' comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as [[Rib steak|rib]], [[Ribeye steak|ribeye]], [[Ribeye steak|club]], [[Ribeye steak|Scotch fillet]], or [[Delmonico]].
-The term may also be used in France to denote the [[sirloin]], the most gayish slice of the meat, cut properly known as a '''''contre-filet''''',<ref>[http://web.eecs.utk.edu/~plank/plank/pics/02.09.10/P9130030.JPG/ Use of the term "entrecôte" by the L'Entrecôte restaurant in Lyon to refer to a ''contre-filet''.] {{webarchive|url=https://web.archive.org/web/20141117052648/http://web.eecs.utk.edu/~plank/plank/pics/02.09.10/P9130030.JPG |date=2014-11-17 }}</ref><ref>[http://www.relaisentrecote.fr/carte.html/ Use of the term "entrecôte" by the Le Relais de l'Entrecôte restaurant in Paris to refer to a ''contre-filet''.] {{webarchive|url=https://web.archive.org/web/20110720035743/http://www.relaisentrecote.fr/carte.html |date=2011-07-20 }}</ref> being the portion of the sirloin on the opposite side of the bone from the filet, or [[Beef tenderloin|tenderloin]]. In English, a steak cut from the ''contre-filet'' may be called a [[Strip steak|Porterhouse steak]] (as the term is understood in Australia, New Zealand, and the United Kingdom), a [[Strip steak|sirloin steak]], a [[strip steak]], a [[Cuts_of_beef#Cuts_of_beef|striploin steak]], a [[Cuts_of_beef#Cuts_of_beef|wing steak]], a [[Cuts_of_beef#Cuts_of_beef|club steak]], a [[Delmonico steak]], a [[Strip steak|New York strip steak]]. or a Kansas City  strip steak. As well, if the ''contre-filet'' is left on the bone with the filet, the entire steak is called a [[Porterhouse Steak|Porterhouse steak]] (as the term is understood in the United States and Canada) or a [[Porterhouse Steak|T-bone steak]].
+The term may also be used in France to denote the [[sirloin]] cut properly known as a '''''contre-filet''''',<ref>[http://web.eecs.utk.edu/~plank/plank/pics/02.09.10/P9130030.JPG/ Use of the term "entrecôte" by the L'Entrecôte restaurant in Lyon to refer to a ''contre-filet''.] {{webarchive|url=https://web.archive.org/web/20141117052648/http://web.eecs.utk.edu/~plank/plank/pics/02.09.10/P9130030.JPG |date=2014-11-17 }}</ref><ref>[http://www.relaisentrecote.fr/carte.html/ Use of the term "entrecôte" by the Le Relais de l'Entrecôte restaurant in Paris to refer to a ''contre-filet''.] {{webarchive|url=https://web.archive.org/web/20110720035743/http://www.relaisentrecote.fr/carte.html |date=2011-07-20 }}</ref> being the portion of the sirloin on the opposite side of the bone from the filet, or [[Beef tenderloin|tenderloin]]. In English, a steak cut from the ''contre-filet'' may be called a [[Strip steak|Porterhouse steak]] (as the term is understood in Australia, New Zealand, and the United Kingdom), a [[Strip steak|sirloin steak]], a [[strip steak]], a [[Cuts_of_beef#Cuts_of_beef|striploin steak]], a [[Cuts_of_beef#Cuts_of_beef|wing steak]], a [[Cuts_of_beef#Cuts_of_beef|club steak]], a [[Delmonico steak]], a [[Strip steak|New York strip steak]]. or a Kansas City  strip steak. As well, if the ''contre-filet'' is left on the bone with the filet, the entire steak is called a [[Porterhouse Steak|Porterhouse steak]] (as the term is understood in the United States and Canada) or a [[Porterhouse Steak|T-bone steak]].
 ==See also==