A steak is a large slab of meat, usually beef, but also possibly fish such as salmon. Steak slab is cut perpendicular to the muscle fibres, in contrary to filet , which is cut parallel to muscle fibres. Steaks are typically served grilled, though they can also be pan-fried or broiled/grilled. 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 the back steaks. Used in London Broil.
• Flat iron steak
• Rib eye steak - Boneless rib steak
• Round steak
• Sirloin - One of the most popular commercial cuts
• Skirt steak - Another cut from the underside. 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

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