entrecôte

[French : entre, between (from Latin inter; see inter-) + côte, rib (from Latin costa; see costa).]

Steak cut from the middle part of the sirloin of beef; in France a steak taken from between two ribs.

[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.