Beef rump steak on grill pan, cooked to medium rare

A steak (from Old Norse steik, "roast") is a slice of meat, typically beef, or fish. Most steaks are cut perpendicular to the muscle fibres, improving the tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried. Because steaks are cooked quickly, using dry heat, and served whole, the most tender cuts of the animal are usually used for steak. This also means that steaks have a premium price and perception; the idea of eating steak is a signifier of relative wealth. For people from Asia, steak is regarded as one of the quintessential Western cuisine dishes. Old Norse or Danish tongue is the Germanic language once spoken by the inhabitants of the Nordic countries (for instance during the Viking Age). ... For other uses, see Beef (disambiguation). ... Fish served with vegetables and herbs. ... North American redirects here. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, to cover the food to be cooked only half way. ... Look up premium in Wiktionary, the free dictionary A Premium may refer to: Premium rate telephone number, the UK Premium Bond Premium outlet Risk premium, in finance, the monetary difference between the guaranteed return and the possible return on an investment This is a disambiguation page — a navigational aid which... Western cuisine is a term used for cuisine in The Americas and in Europe. ...

A restaurant that specializes in beef steaks is known as a steakhouse. In the United States, a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef". Special steak knives are provided along with steak; steak knives are sharper than most table knives and are usually serrated. Prepared condiments known as steak sauces are generally on the table in steakhouses. For other uses, see Restaurant (disambiguation). ... Chophouse redirects here. ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... For other uses, see Potato (disambiguation). ... For other uses, see Rice (disambiguation). ... Percentages are relative to US recommendations for adults. ... This article is on the plant. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Green bean plant Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ... Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... For the botanical genus, see Asparagus (genus). ... Binomial name Solanumlycopersicum Linnaeus ref. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Binomial name Pisum sativum A pea (Pisum sativum) is the small, edible round green seed which grows in a pod on a leguminous vine, hence why it is called a legume. ... For other uses, see Onion (disambiguation). ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ... Surf and turf is a main course particularly common in steakhouses which combines seafood and meat, usually American lobster tail and steak. ... Steak Knife redirects here. ... A condiment is a garnishment applied to food in the form of a sauce, powder, spread, or similar delivery medium. ... Two types of steak sauce A bottle of brown sauce, as defined by British cuisine In the United States, steak sauce is a generic term used for various premade meat sauces. ...

In France, beef steak is usually served with French fried potatoes also known as "pommes frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow. In the United Kingdom they are also served with French fried potatoes although they are often thicker than the French variety and the combination is called Steak and Chips. Peas, half a tomarto or a fried onion ring often feature on the plate too. Chips redirects here. ... This article deals with food. ... Chips redirects here. ...

In Italy, steak was not widely eaten until post-WWII due to the relative ruggedness of the countryside inhibiting the space- and resource-consuming raising of great bovine herds, but some zones of Piedmont and Tuscany were still renowned for their beef. Bistecca alla fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward the so called "economic boom" allowed more and more Italians to switch to a red meat-heavy diet. For other uses, see Piedmont (disambiguation). ... For other uses, see Tuscany (disambiguation). ... Raw t-bone steak Grilled t-bone steak Broiled T-bone w/mashed and au jus The T-bone and Porterhouse are steak cuts of beef. ... Florence (or Firenze, Florentia and Fiorenza) is the capital city of the Italian region of Tuscany, and of the province of Florence. ...

Degree of cooking

A T-bone steak on the grill

Main article: Temperature (meat)

The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: Image File history File links Download high resolution version (1024x768, 126 KB) Summary A porterhouse steak on the grill. ... Image File history File links Download high resolution version (1024x768, 126 KB) Summary A porterhouse steak on the grill. ... Raw t-bone steak Grilled t-bone steak Broiled T-bone w/mashed and au jus The T-bone and Porterhouse are steak cuts of beef. ... Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. ...

• Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
• Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'.
• Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
• Rare plus - The outside is gray-brown, and the middle of the steak is mostly red and warm, with some pink. Often ordered by those who prefer medium rare and don't mind rare but worry about overcooking towards medium.
• Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
• Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
• Medium well - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
• Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.

A style exists in some parts of North America called "Chicago". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is referred to as "black and blue" (black, i.e. sooty on the outside, Blue rare on the inside).^{[citation needed]} Steak tartare with egg, capers and onions Steak tartare is a meat dish made from finely chopped or ground raw beef. ... Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer. ... This article does not cite any references or sources. ... Kitfo (sometimes ketfo) is a dish consisting of raw beef eaten in Ethiopia and Eritrea. ... North American redirects here. ... For other uses, see Chicago (disambiguation). ... A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. ... City nickname: The Steel City Location in the state of Pennsylvania Founded 1758 Mayor Tom Murphy (Dem) Area  - Total  - Water 151. ...

In Taiwan, a number system from "0" to "10" is commonly used to specify steak doneness, with 0 as raw and 10 as "well done."

Types of beef steaks

Steaks on the grill

• Chateaubriand steak — Usually served for two, cut from the large head of the tenderloin.
• Chuck steak — A cut from neck to the ribs.
• Cube steak — A cut of meat, usually top round, tenderized by fierce pounding with a mallet.
• Filet mignon — A small, choice tenderloin, the most tender cut.
• Flank steak — From the underside. Not as tender as steaks cut from the rib or loin.
• Flat iron steak — A cut from the shoulder blade.
• Hanger steak or (French) onglet — a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the "butcher's tenderloin."

American cuts of beef.

• Rib eye steak — A rib steak consisting of only the longissimus muscle. This is the same cut used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. A popeseye steak is cut from this.
• Rump steak, round steak or (French) rumsteak — A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough, if not cooked properly.
• Sirloin steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
• Skirt steak — A steak made from the diaphragm. Very flavorful, but also rather tough.
• T-bone steak and strip steak or 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. T-bones have smaller tenderloin sections, while the Porterhouse- though generally tougher in the strip- will have more tenderloin. T-Bone and Porterhouse steaks are generally the most expensive steaks on a menu.

Several other foods are called "steak" without actually being steaks: Image File history File links Download high resolution version (1024x768, 106 KB) Summary A steak on the grill. ... Image File history File links Download high resolution version (1024x768, 106 KB) Summary A steak on the grill. ... The Chateaubriand steak is a thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by his personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for... Chuck steak is a cut of beef and is part of the primal cut known as the chuck. ... Cube Steak is a cut of meat, usually top round, tenderized by a fierce pounding of a mallet. ... Filet Mignon is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer. ... The flank steak is a beef steak cut from the stomach muscles of the cow. ... The Flat iron steak is a relatively new cut of steak from the shoulder of a cow. ... Raw Cooked A hanger steak is a tender cut of beef steak which is said to hang from the diaphragm of the steer. ... Image File history File links Beef_cuts. ... Image File history File links Beef_cuts. ... A boneless Rib Eye Steak The Rib eye or ribeye is a beef steak from a cows rib section. ... The longissimus is the muscle lateral to the semispinalis. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... This page meets Wikipedias criteria for speedy deletion. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... High quality (prime) cut of meat that has been taken from the upper loin or lower ribs of a cow (beef). ... A skirt steak is a steak cut of beef that comes from the diaphragm of the cow. ... Raw t-bone steak Grilled t-bone steak Broiled T-bone w/mashed and au jus The T-bone and Porterhouse are steak cuts of beef. ... The strip steak, also called the Delmonico, Kansas City or New York strip steak, is one of the highest quality beef steaks on the market. ...

• Salisbury steak — Not a steak, but rather a patty from ground beef made with onions and occasionally mushrooms. Also known as "Hamburger Steak".
• Steak tartare or tartar steak - Finely chopped fillet of beef, onion, parsley, and capers. Often this dish is uncooked with a raw egg yolk on top.

This article is about the meat dish. ... This article is about the food item. ... Steak tartare with egg, capers and onions Steak tartare is a meat dish made from finely chopped or ground raw beef. ...

Other meats

Cuts of game animals similar to those of beef steaks are also known as steaks. Similar cuts of pork and lamb cut across the bone are designated chops, rather than steaks, but certain cuts, such as leg of lamb cut across the bone may be called steaks. For other uses, see Pork (disambiguation). ... A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ... An unweaned lamb Legs of lamb in a supermarket cabinet The terms lamb, hoggett or mutton are culinary names for the meat of a domestic sheep. ...

Fish steaks

Tuna steak cooked on griddle pan

A fish steak is a portion of cut perpendicular to the backbone, as opposed to a fillet, which is cut parallel to it. For the steak to hold together during cooking, the flesh must be rather firm; fish that are often cut into steaks include salmon, swordfish, halibut, turbot, tuna, and mahi mahi. The larger fish make boneless steaks; smaller fish (such as salmon) make steaks which include skin, meat, a section of backbone, and rib bones. Smaller fish such as mackerel are sometimes cut into similar portions for curing, but these are usually not called 'steaks'. Fish steaks are usually grilled, baked, or pan-fried (with or without being breaded or battered). For other uses, see Fish (disambiguation). ... A fillet, also filet (pronounced or ), is a boneless cut of meat or fish. ... For other uses, see Salmon (disambiguation). ... This article is about a type of fish. ... This article is about the flatfish species; for the United States Navy ships named Halibut see USS Halibut. ... Genera Lepidorhombus Phrynorhombus Psetta Scophthalmus Zeugopterus Turbots or windowpanes (family Scophthalmidae) are a group of fish found in marine or brackish waters. ... For other uses, see Tuna (disambiguation). ... Binomial name Linnaeus, 1758 The Mahi-mahi (in Hawaiian), Coryphaena hippurus, also known as common dolphin-fish, dorado maverikos, or lampuki (in Maltese) are surface-dwelling ray-finned fish found in off-shore tropical and subtropical waters worldwide. ... Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... Some examples of baked food. ... Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, to cover the food to be cooked only half way. ... A crouton is a small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and in soups. ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ...

See also

Wikibooks Cookbook has an article on

Meat and poultry

Wikimedia Commons has media related to:

Steaks

• Carpetbag steak
• Restructured steak - Inexpensive steak formed by binding together small chunks of low-quality meat using transglutaminase
• Steak tartare
• Cheesesteak
• Kobe beef

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney, around 1950. ... Restructured steak is a catch-all term to describe a class of beef steaks made from smaller pieces of beef fused together by a binding agent. ... Transglutaminases are a family of enzymes (EC 2. ... Steak tartare with egg, capers and onions Steak tartare is a meat dish made from finely chopped or ground raw beef. ... Cheesesteak with Cheez Whiz The cheesesteak, known outside the Philadelphia, Pennsylvania area as the Philadelphia cheesesteak, Philly cheesesteak, or steak and cheese is a sandwich principally of thinly sliced pieces of steak and melted cheese on a long roll. ... Kobe beef for sukiyaki Kobe beef ) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. ...

External links

• Pictures and diagrams of beef cuts
• Development of value-added beef products