1) Beef course 1) Cut of beef 
In French, the word entrecôte (ɑ̃.tʁə.kot) denotes a premium cut of beef used for steaks. A traditional entrecôte comes from the rib area of the carcass, corresponding to the steaks known in different parts of the English-speaking world as rib, rib-eye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirl...
(ahn-treh-KOHT) - It is a beefsteak, which is cut from between the animal's ribs. It is often placed between sheets of oil paper and pounded until it is thinned. It is then grilled or sautéed in butter for about one minute. A common name for entrecote is minute steak
A steak cut from the rib section of beef. It is boneless and has a very thin layer of fat. Though steaks cut from the loin ends of the rib are a finer quality steak, the whole rib may be used for entrecote. The term is sometimes used referring to a strip steak. This is not an accurate description. This cut of beef is called the faux-filet or contre...
sirloin steak
beef rib steak.
Sirloin steak.
rib steak, rib-eye steak
a steak sliced from between the ribs of a rib roast cut.