Entrecôte is a French word indicating a slice of beef cut between two ribs («entre deux côtes») of the bovine. So, it is a slice of loin, boned, surrounded by a light band of fat, which can be cooked above all on the grill or in a pan. It must be at least one and a half centimeters thick in order to be cooked rare and retain its softness. However, before cooking, the fat band has to be removed using the tip of the knife to prevent the meat from curling.