The entrecote – or ribeye – may not be the most expensive cut, but on the grill it is certainly one of the most satisfying. But beware of unrendered fat...
Snobs will tell you that they like their beef rare or even "bleu", but this is not a good idea when cooking and eating entrecote/rib eye. This steak contains more fat than other high-end cuts of beef and undercooking it means you will probably end up chewing chunks of luke warm and unrendered fat.
Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat (rich in connective tissue which also needs some heating for a perfect result) with even more flavors.
An entrecote needs little added fat and is therefore perfect for the barbeque, whole or in slices. You will get the best result if the thickness is about 2 cm or more (an inch...).
Salt the meat – generously – about 45 minutes before cooking. Coarse, newly ground pepper is the only spice you need. If you are using a grill, be aware that burnt pepper has a sharp, disagreable taste. Add pepper after grilling.
Want to know more? It's all here: Entrecote/rib eye.