top bladesteak (also known as the chicken steak, esp. on the Northeast Coast of the US) comes from the chuck section of a steer or heifer. The steaks are...
Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster bladesteak (Australia and New Zealand) is a cut of steak cut with the grain from...
cut"), top bladesteak or chicken steak, under-bladesteak (otherwise known as the "Denver cut"), shoulder steak and shoulder roast, and arm steak and arm...
A pork steak, also called Boston butt or pork bladesteak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,...
iron steak A cut from under the shoulder blade. It is the American name for the cut known as 'butlers' steak' in the U.K. and 'oyster bladesteak' in Australia...
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced...
in a steakhouse typically features a partially serrated blade and wood handle. Specialized steak knives emerged in the United States after World War II...
The strip steak (sirloin steak in Britain, South Africa and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short...
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and...
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire...
petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the...
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a...
Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of...
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin...
Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak...
of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are...
Steak frites, meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries...
Delmonico steak or steak Delmonico (/dɛlˈmɒnɪkoʊ/, Italian: [delˈmɔːniko]) is prepared from one of several cuts of beef (usually ribeye), with a thick-cut...
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed...
names across the rest of Europe, e.g. filet de bœuf in French, "fillet steak" in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan)...
fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Ribeye steaks are mostly composed of the longissimus dorsi muscle but...
beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles...
A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In...
A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served...
A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless...
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