- A slice of meat, typically beef, usually cut thick and across the muscle grain and served broiled or fried.
- A thick slice of a large fish cut across the body.
- A patty of ground meat broiled or fried.
[Middle English steike, from Old Norse steik.]
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[Middle English steike, from Old Norse steik.]
Piece of meat cut from the fillet, rump, sirloin, or other lean part of the animal (normally beef). Also used for thick sections of fish such as salmon and cod.
A steak (from Old Norse steik, "roast") is a slice from a larger piece of meat, typically beef. Red meat and fish are often cut into steaks. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried or broiled. 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.
A restaurant that specializes in steaks is known as a steakhouse. In the United States, a typical steak dinner consists of a steak, with a starch based side dish, often potatoes, occasionally rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with creamed spinach, tomato, mushrooms, peas and onion rings being popular. A well-known accompaniment to steak is prawns or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef". Special steak knives are provided along with steak; a steak knife is sharper than most table knives and is usually serrated as well.
In France, 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; a green salad may follow.
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, which was accompanied by a sharp rise in heart disease and obesity ratio as well.[citation needed]
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:
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. The term "Pittsburgh" is thought to be derived from "black and blue", another way of ordering a charred extra rare steak (black, i.e. sooty on the outside, Blue rare on the inside).[citation needed]
Several other foods are called "steak" without actually being steaks:
Occasionally, other meats are called 'steak'. For example, lamb leg can be cut into steaks across the bone.
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
Fish steaks are usually grilled, baked, or pan-fried (with or without being breaded or battered).
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Dansk (Danish)
n. - steak, bøf
idioms:
Nederlands (Dutch)
biefstuk, steak
Français (French)
n. - (Culin) steak, escalope, darne
idioms:
idioms:
Ελληνική (Greek)
n. - (μαγειρ.) φιλέτο, μπιφτέκι, μπριζόλα
idioms:
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Português (Portuguese)
n. - bife (m)
idioms:
Русский (Russian)
кусок мяса или рыбы (для жаренья), бифштекс, рубленая котлета
idioms:
Español (Spanish)
n. - bistec, bife, filete
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Svenska (Swedish)
n. - stek, skiva kött, biff
中文(简体) (Chinese (Simplified))
牛排, 肉排, 鱼排
idioms:
中文(繁體) (Chinese (Traditional))
n. - 牛排, 肉排, 魚排
idioms:
한국어 (Korean)
n. - 스테이크, (스테이크용) 고기, (생선의) 저민 살
idioms:
العربيه (Arabic)
(الاسم) شريحه لحم مشويه
עברית (Hebrew)
n. - אומצה, סטייק
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Some good "steak" pages on the web:
American Sign Language commtechlab.msu.edu |
| steak | Steak Knife Steel |
| Steak Knife | Cast Iron Grill Steak |
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Copyrights:
![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
![]() | Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Steak". Read more | |
![]() | Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved. Read more |
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