Literally meaning "between the ribs" this French term refers to a steak cut from between the ninth and eleventh ribs of beef. It's a very tender cut and is usually cooked by quickly broiling or sautéing.
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Literally meaning "between the ribs" this French term refers to a steak cut from between the ninth and eleventh ribs of beef. It's a very tender cut and is usually cooked by quickly broiling or sautéing.