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A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass. The cut is very tender and is best suited to dry heat cooking methods such as broiling, sautéing, and grilling. It is often confused, incorrectly, as a strip steak, which is usually cut from the short loin.