Steak
A steak is a slice from a larger piece of meat, usually beef. Red meat and fish are often cut into steaks. Steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. Steaks are typically served grilled, though they can also be pan-fried or broiled. A restaurant that specializes in steaks is known as a steakhouse.
Types of beef steaks
- Filet mignon – A small choice tenderloin (See also beef tenderloin)
- Flank steak – From the underside. Not as tender as steaks cut from the rib or loin. Used in London Broil.
- Flat iron steak from the shoulder blade
- Rib eye steak – A rib steak consisting of only the Longissimus dorsi muscle.
- Round steak
- Sirloin – A steak cut from the hip.
- Skirt steak – A steak made from the diaphram . Very flavorful, but also rather tough. Generally used for dishes like fajitas.
- Strip steak – A cut from the strip loin
- T-bone steak and porterhouse – The tenderloin and strip loin, connected with a T-shaped bone. The two are distinguished by the size of the tenderloin in the cut.
The salisbury steak is not a steak, but rather a patty from ground beef made with onions and occasionally mushrooms.
See also
- Carpetbag steak
- Restructured steak – Cheap steak formed by binding together small chunks of low-quality meat using transglutaminase
- Steak tartare
External links
Categories: Meat