Entrecôte Grillée — Grilled Rib Steak with Compound Butter

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The entrecôte (literally 'between the ribs') is the French grilladin's quintessential steak — a boneless rib-eye cut, 2.5-3cm thick, 300-350g, grilled over fierce heat and served with a disc of compound butter melting over the surface. The entrecôte is distinguished from the côte de boeuf by its manageable single-portion size and absence of bone, making it the workhorse of bistro and brasserie menus across France. The cut comes from between the 6th and 12th ribs — well-marbled with intramuscular fat that bastes the meat internally during cooking and delivers the characteristic beefy richness. Preparation: temper 1 hour at room temperature. Season both sides generously with coarse salt 40 minutes before grilling (the salt-moisture-reabsorption cycle dries the surface). Pat dry. Oil the steak, not the grill. Place on a very hot grill (300°C+) at 45° to the bars. Sear 3 minutes without moving (the crust develops and the steak releases naturally). Rotate 90° for quadrillage, 2 minutes more. Flip once, repeat the process on the second side. Total grilling time for medium-rare (54-56°C): 8-10 minutes for a 3cm steak. Rest 5 minutes on a warm plate. Place a 15g disc of compound butter (maître d'hôtel: butter, parsley, lemon juice, salt) on top — it should be firm from the refrigerator, melting slowly into a pool around the steak as it reaches the table. The companion is pommes frites (always) and a green salad (usually frisée with a mustardy vinaigrette). This is the eternal French bistro meal — no innovation required, only execution.

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