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A boned steak cut off the sirloin.
- ‘The other cut used for steaks is the entrecôte (literally, ‘between the ribs’).’
- ‘Over the course of a week, I sampled chopped reindeer, reindeer cutlets, reindeer entrecôte, reindeer with egg, reindeer without egg, reindeer sausage, and reindeer Stroganoff - all of it similarly gray and stringy.’
- ‘On inspection it is probably a fore rib or classic French entrecôte, but the kitchen failing to notice this difference, or worse, to fob us off with an inferior cut, simply won't do.’
- ‘I did not have the heart to tell him that the latter pair had probably ended up as entrecôte on a menu in some foreign country.’
- ‘One man's drizzled is another man's bathed; a jus here is a sauce there; a Frenchman's entrecôte chasseur is a Rosbif's steak and mushrooms.’
French, from entre ‘between’ + côte ‘rib’.
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