The word entrecôte obviously originates in the French language, and as far as I can make out it's not generally used in English, although it is obviously used (in the same way as terms such as boeuf bourgignon) in restaurants with aspirations to fine cuisine.
UK butchers seem to refer to a rib steak, or a rib eye steak (the latter being traditionally the best portion of the rib area).
For an excellent illustration of the different (English) cuts of beef, click here. Alternatively, Wikipedia has a bewildering number of illustrations of different cuts from around the world.
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