entrecôte

plural entrecôtes

1. countableuncountableSometimes in full entrecôte steak: a premium cut of beef from between the ribs used for roasts and steaks.

   [T]he mate cooked dinner using only genuine French entrecôtes scooped from the deep-freezer in the well-equipped galley, […]

   1998 February, Detlef Gens, “Cat Confessions: After a Year of Cruising Europe on a Catamaran, a Former ‘Monomaran’ Sailor Mulls the Pros and Cons of Cruising on Two Hulls”, in Herb McCormick, editor, Cruising World, Newport, R.I.: Cruising World Publications, →ISSN, →OCLC, page 55, column 1

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   Any dispute about the relative excellence of the beefsteak cut from the filet, as is usual in France, and of the entrecote, must henceforth be idle and absurd. Whenever, my dear young friend, you go to Paris, call at once for the entrecote; the filet in comparison to it is a poor fade lady's meat.

   1841 June, M. A. Titmarsh [pseudonym; William Makepeace Thackeray], “Memorials of Gormandising. In a Letter to Oliver Yorke, Esq.”, in Fraser’s Magazine for Town and Country, volume XXIII, number CXXXVIII, London: James Fraser, […], →OCLC, page 715, column 2

   The six or the dozen premium cattle are killed, cooked, and tasted by appointed judges; the sirloin is stewed, broiled, roasted, and under each aspect offered to the epicures. The tail is souped, baked, and tested in its turn; the brain is submitted to a French fry, and the entrecotes to a broil with onions.

   1857 June, “Editor‘s Easy Chair”, in Harper’s New Monthly Magazine, volume XV, number LXXXV, New York, N.Y.: Harper & Brothers, […], →OCLC, page 278, column 2

   The famous capital of the Gascon country has given its name to a sauce, to a method of serving the entrecôte or ribsteak, and to the cooking of the crayfish.

   1877, [Eneas Sweetland Dallas], “Bordeaux, Bordelese”, in Kettner’s Book of the Table: A Manual of Cookery Practical, Theoretical, Historical, London: Dulau and Co. […], →OCLC, page 80

   Entrecôtes of Beef à la Rockaway.—Choose three thick and tender entrecôtes of beef; pare and flatten with the cleaver; season with salt and pepper, baste with oil and broil rather rare at the least moment over a moderate charcoal fire; […] dish up the entrecôtes with a little butter, smother with the onions, and serve with scraped horseradish on a plate.

   1884, Felix J. Déliée, “No. 154. Sunday, June 3.—Bill of Fare for Eight Persons: […]”, in The Franco-American Cookery Book or How to Live Well and Wisely Every Day in the Year […], New York, N.Y.; London: G[eorge] P[almer] Putnam’s Sons […], →OCLC, page 261

   The entrecote, or between-the-bone steak, cut from a piece of the ribs of beef, makes a capital pièce de résistance for a little home dinner.

   1895, A. Kenney Herbert, “Menu XIV. (February or March.)”, in Fifty Dinners, London; New York, N.Y.: Edward Arnold, →OCLC, page 75