Ribeye vs. entrecôte: what's the difference?

Ribeye and entrecôte both come from the back of the animal, but they aren't the same. The difference lies in exactly which part of the back — and how much fat runs through the meat.

Origin

Entrecôte comes from the front of the short loin, towards the ribs. Ribeye comes from the same back segment but includes the characteristic 'eye' muscle with a vein of fat in the middle. In practice ribeye is often cut thicker, while entrecôte has a firmer strip of fat around the edge.

Marbling and flavour

Ribeye generally has more intramuscular fat (marbling). That fat melts as it cooks and delivers a rich, buttery flavour and a juicy bite. Entrecôte is a touch leaner and firmer, with a pronounced beefy taste. Which one you prefer is genuinely a matter of taste.

How to cook them

• Take the steak out of the fridge 30–60 minutes before cooking.
• Cook it hot and fast; aim for a core temperature of 52–54 °C for medium rare.
• Thanks to its marbling, ribeye forgives an extra minute; entrecôte dries out faster.
• Rest the meat under foil for 5 minutes before slicing.

Wondering which of the two is cheaper per kilo right now? Compare the daily prices and price history of ribeye and entrecôte via the links at the bottom of this article.