Ribeye vs entrecôte: price and taste compared
Two classic steaks from the same part of the cow, but not quite the same. Ribeye is fattier and more tender, entrecôte leaner and firmer. Below you see current per-kilo prices side by side, plus what sets the cuts apart.
Prices side by side
Ribeye
View all →- From
- €22.49/kg
- Average (all grades)
- €113.42/kg
- Up to
- €304.58/kg
- Products
- 94
- Shops
- 13
Entrecôte
View all →- From
- €21.80/kg
- Average (all grades)
- €125.23/kg
- Up to
- €328.59/kg
- Products
- 85
- Shops
- 13
Ribeye vs Entrecôte: what's the difference?
Ribeye and entrecôte both come from the rib section of the cow. The difference is which part of that rib ends up on your plate. Ribeye contains the central fat eye (the "spinalis dorsi" cap) plus the fat layer above it, and is often sold with that cap attached. Entrecôte is trimmed without the fat eye, a cleaner cut with only a thin fat strip on one side.
That difference shows in flavour and texture. Ribeye has more marbling and a richer, fuller mouthfeel because the fat melts during cooking. Entrecôte is firmer, beefier, with a purer beef flavour and less fat. If you sometimes want a less fatty cut while still eating a proper steak, go for entrecôte.
On price, ribeye and entrecôte differ by shop and by breed: how much fat the cut carries drives its weight, and with it the per-kilo price. Check the current averages above for today's numbers.
Which one should you buy?
Pick ribeye if you like a rich, fatty steak with lots of flavour and you do not mind visible fat. Ideal for the barbecue or a hot cast-iron pan: the fat melts and gives a crispy edge. A 3 cm thickness works best.
Pick entrecôte if you want a firmer, leaner cut without the central fat eye. Works better when sliced thinner (1.5 to 2 cm) for a quick steak frites, and is slightly more forgiving on longer cooks. Also a good pick when guests prefer not to see fat strands on their plate.
For the barbecue, ribeye is the default. For the pan and for anyone watching the per-kilo price, entrecôte is often the more pragmatic call.
Cheapest ribeye right now
All ribeye →
Ribeye | Grasgevoerd rundvlees | Brazilië
1500-3400g
Cheapest entrecôte right now
All entrecôte →
FAQ
Which is cheaper: Ribeye or Entrecôte?
Ribeye is on average cheaper than Entrecôte per kilo right now: €113.42 versus €125.23 at the online butchers we track.
Which is more tender?
Ribeye is generally more tender because the fat eye melts during cooking and bastes the meat. Entrecôte is firmer and beefier in texture, but still a tender steak cut.
Which is better for the barbecue?
Ribeye is the classic barbecue pick: higher fat gives a crispy crust and stays juicy on high heat. Entrecôte works on the bbq too, but needs a bit more attention to avoid drying out because it carries less fat.
Do they come from the same part of the cow?
Yes, both come from the rib section (the "rib primal"). The difference is which muscles are included in the cut. Ribeye contains the central eye plus the cap; entrecôte is trimmed from that without the cap.