Beefsteak

A beef steak, often simply referred to as "steak" is a flat slice of beef with two parallel sides, typically cut perpendicular to the muscle fibers. The weight of a steak can range from 120 to 600 grams. It is commonly grilled, pan-fried, or broiled. Tender cuts from the loin and rib areas are ideal for quick cooking using dry heat, while tougher cuts from the chuck or round are better suited for moist heat cooking or mechanical tenderization.

Steak preparation and serving styles vary around the world. In Australia, steak is a popular menu item in many restaurants, often accompanied by sauces, potatoes, and vegetables. French cuisine pairs steak with fried potatoes and traditional sauces. In Indonesia, dishes like bistik Jawa exhibit Dutch culinary influences. Italy is renowned for its bistecca alla fiorentina. In Mexico and Spain, beefsteak dishes are widely enjoyed. The Philippines has its own version called bistek Tagalog. In the UK, steak is typically served with fried potatoes, onions, mushrooms, and a variety of vegetables and sauces. In the US, steakhouses serve high-quality beef cooked on high-heat grills or broilers, often with sides like potatoes, vegetables, and salads.

Steak can be cooked to different levels of doneness, from rare to well-done, each offering unique characteristics in terms of color, texture, and temperature. Popular types of beef steaks include ribeye, sirloin, filet mignon, flank steak, and T-bone, each with its own distinctive qualities and preferred cooking methods.

Various other foods are labeled as "steak" but are not traditional steaks, such as beef tips or steak tips, Salisbury steak, and steak tartare. These dishes provide alternative ways to enjoy the flavors of beef in diverse forms.