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In French, the word entrecôte denotes a premium cut of beef used for steaks and roasts.
Traditionally it came from the rib area of the carcass, corresponding in English to the steaks known as rib, rib-eye, club, Scotch fillet, or Delmonico, or to the roasts known as standing rib or prime rib.
The term is now also used for the sirloin cut known as contre-filet, 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 is known variously as a striploin, wing, club, Delmonico, New York, Kansas City, Porterhouse, or strip steak when separated from the bone, or as a T-bone or Porterhouse steak when left on the bone with the filet.
This cut also called noix or against the rib fillet is very tasty and is in excellent grilled barbecue.
1 steak, 4 to 5 cm high
Salt thick 
Cut the steak, pass olive oil on both sides.
Put to roast on the grid, place the steak on grid. Place the salt on the thick steak. Leave for 3 min (depending on the item you like, leave for another time) on each side.
Turn only once.
Serve with green salad varied. Choose from plain lettuce, cabbage raw, rocket, watercress, etc.
Image by FotoosVanRobin

About George Robinson

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