Double Beef Ribeye Steak

Depending on traditional butchery methods, the entrecôte comes either from a cut taken between two ribs or from deboning one of the rib cuts. Naturally, the quality of the carcass determines the fat distribution, the tenderness of the grain, and ultimately, the rich flavor of this prime cut. We notably owe it the classic Marchand de Vin wine sauce and a famous French song by the Frères Jacques. A truly fine entrecôte boasts marbling worthy of the finest Carrara marble and proves even more flavorful when cut thick. Unless dietary preferences dictate otherwise, it is best enjoyed rare or even blue-rare. Finishing one alone requires a healthy appetite, but you will certainly want to have cheese and dessert lined up before agreeing to share it.