Originally Posted by Chefross
Ahh but you did not continue reading the Wikipedia definition:
I did read the full Wiki but more importantly the French version (which is considered a draft so less reliable) https://fr.wikipedia.org/wiki/Entrec%C3%B4te.
and this French reference: http://www.la-viande.fr/cuisiner-viande/cuisiner-boeuf/morceaux/entrecote-cote-boeuf
I tried to strike the balance between trying to be concise and informative with my answers but being brief here did not seem to satisfy. I also try to give as much references as I can so that the OP can judge himself. I should have said the following:
I am not a butcher nor a professional chef but I am French Canadian and have heard the term used in French often (although it's more and old school term)
Entrecôte literally means between the ribs in French. Obviously, it is not possible to cut a steak out from between the ribs, what it actually means is a steak cut away from (underneath) the ribs. This could mean a slew of cuts as the English wiki is referring, but in French it should not refer to any steak that has a bone nor to any muscle attached to the floating ribs (i.e. contre-filet). That said few steak choices are left so I suggested ribeye. This is another example of a French (culinary) word that has changed from it's original meaning when used in English hence the confusion.
PS. My (petite) mother would order an Entrecôte in a restaurant because it meant that it was a small boneless rib steak sliced thinner than one rib (meaning between the thickness of a rib) but I did not find that definition.
hope that helps to clarify my answer?