Entrecote (literally, "between the ribs") is often served with Bernaise or Bordelaise sauce- at least I've eaten it that way in France several times. Of course there are other sauces in the world besides French ones. If the steak is broiled in a pan, the brown bits (fond) make a lovely pan sauce when wine and demi-glace are added.
I'm a home cook- others know of more ideas! I just know what tastes good. :lips: