Entrecôte Grillée — Grilled Rib Steak with Compound Butter
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.
2.5-3cm thick minimum — thinner steaks overcook before developing a proper crust Salt 40 minutes ahead for the osmotic cycle — dry surface = better sear Very hot grill (300°C+) — the steak should sizzle aggressively on contact Flip only once — multiple flips prevent crust development Compound butter placed on the steak at the last moment — it must arrive at the table still visibly melting
A glaze of Dijon mustard brushed on one side of the steak 1 minute before removing from the grill adds a classic bistro flavour crust For brasserie-style presentation, slice the rested steak against the grain and fan on a warm plate, compound butter melting over the slices Échalote confite (slow-cooked shallots in red wine) alongside the steak is the Bordelais upgrade to the standard bistro presentation
Using a thin-cut steak that overcooks edge-to-edge before the crust forms Salting immediately before grilling — the surface is wet with drawn moisture and steams instead of searing Flipping repeatedly — this disrupts the Maillard process and produces an uneven, pale exterior Serving without resting — the juices flood the plate and the steak is tough from contracted fibres Using cold butter that is too hard to melt on the warm steak — take it from the fridge 5 minutes before service
Escoffier, Le Guide Culinaire; Larousse Gastronomique
- American ribeye steak
- Argentine bife de chorizo
- Florentine bistecca
Common Questions
What are common mistakes when making Entrecôte Grillée — Grilled Rib Steak with Compound Butter?
Using a thin-cut steak that overcooks edge-to-edge before the crust forms Salting immediately before grilling — the surface is wet with drawn moisture and steams instead of searing Flipping repeatedly — this disrupts the Maillard process and produces an uneven, pale exterior Serving without resting — the juices flood the plate and the steak is tough from contracted fibres Using cold butter that is
What dishes are similar to Entrecôte Grillée — Grilled Rib Steak with Compound Butter?
American ribeye steak, Argentine bife de chorizo, Florentine bistecca