
A beefsteak, often called just steak, is a flat
cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, ...
with parallel faces, usually cut perpendicular to the muscle fibres. In common restaurant service a single serving has a raw mass ranging from . Beef steaks are usually
grilled
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...
,
pan-fried, or
broiled
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...
. The more tender cuts from the
loin
The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to p ...
and
rib
In vertebrate anatomy, ribs () are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the thoracic cavity, enabling the lungs to expand and thus facilitate breathing by expanding the ...
are cooked quickly, using dry heat, and served whole. Less tender cuts from the
chuck
Chuck () is a masculine given name or a nickname for Charles or Charlie. It may refer to:
People
Arts and entertainment
* Chuck Alaimo, American saxophonist, leader of the Chuck Alaimo Quartet
* Chuck Barris (1929–2017), American TV produce ...
or
round
Round or rounds may refer to:
Mathematics and science
* Having no sharp corners, as an ellipse, circle, or sphere
* Rounding, reducing the number of significant figures in a number
* Round number, ending with one or more zeroes
* Round (crypt ...
are cooked with moist heat or are mechanically tenderised (''cf.''
cube steak
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin
Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bott ...
).
Regional variations
Australia
In Australia, beef steak is referred to as just "steak" and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every
pub
A pub (short for public house) is in several countries a drinking establishment licensed to serve alcoholic drinks for consumption on the premises. The term first appeared in England in the late 17th century, to differentiate private ho ...
,
bistro
A bistro or bistrot (), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious.
Style ...
, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues usually have three to seven different cuts of steak on their menu and serve it from
blue to well-done according to preference. A steak is normally accompanied by a choice of sauces and a choice of either
french fries
French fries, or simply fries, also known as chips, and finger chips (Indian English), are '' batonnet'' or '' julienne''-cut deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and f ...
(known as
steak frites
''Steak frites'', meaning "steak ndchipped potatoes" in French, is a dish consisting of a beef steak accompanied by fried chipped potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national di ...
from French influence; see below) in
mashed potato
Mashed potato or mashed potatoes ( American, Canadian, and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt, and pepper. It is general ...
. A complementary choice of side salad or steamed vegetables is also commonly offered.
France
In
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlan ...
, steak, locally called , is usually served with fried potatoes ( in French). The combination is known as
steak frites
''Steak frites'', meaning "steak ndchipped potatoes" in French, is a dish consisting of a beef steak accompanied by fried chipped potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national di ...
. Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. Steaks are often served with classic French sauces.
Indonesia
In Indonesia, bistik jawa is a beefsteak dish that is influenced by Dutch cuisine. Another Indonesian beefsteak is
selat solo with Dutch-influence, a specialty of
Surakarta
Surakarta (Javanese script, Javanese: , Pegon script, Pegon: ), known colloquially as Solo (Javanese script, Javanese: ; ), is a major List of regencies and cities of Indonesia, city in Central Java, Indonesia. The city adjoins Karanganyar Reg ...
,
Central Java
Central Java (, ) is a Provinces of Indonesia, province of Indonesia, located in the middle of the island of Java. Its administrative capital is Semarang. It is bordered by West Java in the west, the Indian Ocean and the Special Region of Yogya ...
.
Italy
In
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...
, steak was not widely eaten until after
World War II
World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the wo ...
because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of
Piedmont
Piedmont ( ; ; ) is one of the 20 regions of Italy, located in the northwest Italy, Northwest of the country. It borders the Liguria region to the south, the Lombardy and Emilia-Romagna regions to the east, and the Aosta Valley region to the ...
,
Lombardy
The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ...
, and
Tuscany
Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a population of 3,660,834 inhabitants as of 2025. The capital city is Florence.
Tuscany is known for its landscapes, history, artistic legacy, and its in ...
, however, were renowned for the quality of their beef. is a well-known specialty of
Florence
Florence ( ; ) is the capital city of the Italy, Italian region of Tuscany. It is also the most populated city in Tuscany, with 362,353 inhabitants, and 989,460 in Metropolitan City of Florence, its metropolitan province as of 2025.
Florence ...
; it is typically served with just a salad. From the 1960s onward, economic gains allowed more Italians to afford a red-meat diet.
Mexico
In
Mexico
Mexico, officially the United Mexican States, is a country in North America. It is the northernmost country in Latin America, and borders the United States to the north, and Guatemala and Belize to the southeast; while having maritime boundar ...
, as well as in Spain and other former Spanish colonies, (a Spanish loanword from English "beefsteak") refers to dishes of salted and peppered beef sirloin strips. One form of Mexican is usually flattened with a meat tenderizing tool. The dish is often served in
tortillas
A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour.
The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indi ...
as a
taco
A taco (, , ) is a traditional Mexican cuisine, Mexican dish consisting of a small hand-sized corn tortilla, corn- or Flour tortilla, wheat-based tortilla topped with a Stuffing, filling. The tortilla is then folded around the filling and fing ...
.
Spain
Spain
Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur ...
and its
former colonies have variations of (beefsteak with onions). It can be found across
Latin America
Latin America is the cultural region of the Americas where Romance languages are predominantly spoken, primarily Spanish language, Spanish and Portuguese language, Portuguese. Latin America is defined according to cultural identity, not geogr ...
.
United Kingdom
In the United Kingdom, In steak restaurants the beef is aged for several weeks, seasoned with sea salt and pepper and seared on a grill. It is then served with chips or potatoes, vegetables and a wedge salad with dressings. Sauces are usually served on the side such as peppercorn, Diane, bordelaise, mushroom or a Béarnaise sauce. In more casual restaurants and pubs steak is often served with
chips
''CHiPs'' is an American crime drama television series created by Rick Rosner and originally aired on NBC from September 15, 1977, to May 1, 1983. After the final first-run telecast on NBC in May 1983, the series went into reruns on Sundays fr ...
, fried onions, mushrooms, onion rings and tomatoes.
United States
In the United States, a restaurant that specializes in beef steaks is a
steakhouse
A steakhouse, steak house, or chophouse is a restaurant that specializes in steaks and chops. Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as fish and other seafood.
History
Choph ...
. The more expensive steakhouses serve the highest grades of beef and often
dry-age it for many weeks. The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen. A typical steak dinner consists of a steak, optionally topped with
sautéed onions or mushrooms, with a
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...
y side dish; usually baked or mashed potatoes, or thick-cut fried potatoes known as
steak fries.
Chili, rice, pasta, or
bean
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...
s are also common sides. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with
corn on the cob
Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or gr ...
,
green bean
Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedali ...
s,
creamed spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed eit ...
,
asparagus
Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable.
Description ...
, tomatoes,
mushroom
A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom.
The standard for the n ...
s,
pea
Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum' ...
s, and
onion ring
Onion rings (also called French-fried onion rings) generally consist of a cross-sectional "ring" of onion dipped in batter and/or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, oni ...
s being popular. Bread is generally served, usually a
dinner roll
A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a ''sandwich ...
.
Steak is sometimes served with
shrimp
A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ...
or
lobster
Lobsters are Malacostraca, malacostracans Decapoda, decapod crustaceans of the family (biology), family Nephropidae or its Synonym (taxonomy), synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on th ...
tail, giving "
surf and turf
Surf and turf, sometimes called reef and beef, is a main course combining seafood and red meat, typically beefsteak. While lobster and filet mignon are a standard combination, variations common to steakhouse menus include Shrimp and prawn as foo ...
" or "reef and beef".
Prepared
condiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...
s known as
steak sauces are generally on the table in steakhouses. Tenderized round or
sirloin
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 where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided int ...
steaks, breaded, and pan-fried or deep-fried, are called "chicken fried" or "country fried" steaks, respectively. An iconic specialty of Philadelphia is the
Philly cheesesteak
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular ...
, composed of thinly sliced
ribeye
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Description
Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinal ...
or other tender cuts, cooked on a hot
griddle
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as ...
and shredded slightly, and served on Italian-style rolls with one of a few types of cheese (American, mild Provolone or "Cheez Whiz" sauce).
Special beef designations
USDA beef grades
Degree of cooking
The amount of time a steak is cooked is based upon personal preference; shorter 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:
* Raw () – Uncooked. Used in dishes like
steak tartare
Steak tartare or tartar steak is a French cuisine, French dish of Raw meat, raw ground meat, ground (minced) beef. It is usually served with onions, capers, parsley or Chives, chive, salt, black pepper, pepper, Worcestershire sauce, and other ...
,
carpaccio
Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani founder of Harry's Bar in Venice, Ital ...
,
gored gored
Gored gored (; ), ( Oromo: gurguddaa) is a raw beef dish eaten in Ethiopia. Whereas kitfo is minced beef marinated in spices and clarified butter, ''gored gored'' is cubed and left unmarinated. Like kitfo, it is widely popular and considered a na ...
,
tiger meat and
kitfo
''Kitfo'' (, ) is an Ethiopian traditional dish that originated among the Gurage people. It consists of minced raw beef, marinated in '' mitmita'' (a chili-based spice powder) and '' niter kibbeh'' (a clarified butter infused with herbs and spi ...
.
* Seared, blue rare or very rare () – 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. In the United States, this is also sometimes referred to as "black and blue" or "
Pittsburgh rare
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. The degree of rareness and the amount of charring on the outside may vary accordi ...
". In Germany this is also known as "English-style or bloody". It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means that "blue" steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
* Rare () – ( core temperature) The outside is grey-brown, and the middle of the steak is fully red and slightly warm.
* Medium rare () – ( core temperature) The steak will have a reddish-pink center. This is the standard degree of cooking at most
steakhouse
A steakhouse, steak house, or chophouse is a restaurant that specializes in steaks and chops. Modern steakhouses may also carry other cuts of meat including poultry, roast prime rib, and veal, as well as fish and other seafood.
History
Choph ...
s, unless specified otherwise.
* Medium () – ( core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown.
* Medium well done () – ( core temperature) The meat is lightly pink surrounding the center.
* Well done () – ( and above core temperature) The meat is grey-brown in the center and slightly charred. In parts of England this is known as "German style".
* Overcooked () – (much more than core temperature) The meat is blackened throughout and slightly crispy.
:
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
Pittsburgh ( ) is a city in Allegheny County, Pennsylvania, United States, and its county seat. It is the List of municipalities in Pennsylvania#Municipalities, second-most populous city in Pennsylvania (after Philadelphia) and the List of Un ...
, this style is referred to as "black and blue" (black or "sooty" on the outside, and blue rare on the inside).
Types

;
7-bone roast or 7-bone steak: From the
chuck
Chuck () is a masculine given name or a nickname for Charles or Charlie. It may refer to:
People
Arts and entertainment
* Chuck Alaimo, American saxophonist, leader of the Chuck Alaimo Quartet
* Chuck Barris (1929–2017), American TV produce ...
section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives the steak its name.
;
Blade steak
The beef top blade steak (also known as the chicken steak) comes from the chuck section of a steer or heifer.
Description
The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It is becoming more popular and pro ...
: Comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. They have a line of tough connective tissue down the middle, creating a tough steak best suited to
braising
Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cook ...
.
;
Chateaubriand steak: Usually served for two, center cut from the large end of the tenderloin.
;
Chuck steak
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck.
The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a " 7- ...
: A cut from neck to the ribs, a cut of beef that is part of the sub primal cut. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak".
; Club steak: A steak cut from the front part of the short loin, the part nearest the rib, just in front of the T-bone steak. It differs from the T-bone in that it lacks any of the tenderloin muscle.
;
Cube steak
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin
Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bott ...
: A cut of meat, usually
top round
A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle ( sirloin ti ...
, tenderized by fierce pounding with a mallet or mechanical blades.
;
Filet mignon
Filet mignon (; ; ) in North America, especially the United States refers solely to a cut of meat taken from the smaller end of a beef tenderloin, or psoas major of a cow. In France, ''filet mignon'' usually refers to cuts of pork tenderloin o ...
: A cut from the small end of the tenderloin, or
psoas major
The psoas major ( or ; from ) is a long fusiform muscle located in the lateral lumbar region between the vertebral column and the brim of the lesser pelvis. It joins the iliacus muscle to form the iliopsoas. In other animals, this muscle is e ...
, the most tender and usually the most expensive cut by weight. The word is French for ''dainty fillet''. In French this cut can also be called , which translates in English to ''beef fillet''. When found on a menu in France, filet mignon generally refers to pork rather than beef.
;
Flank steak
Flank steak is a steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain that is known for its chewiness and thinness. As a popular food ...
: From the underside, the abdomen muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including
London broil and as an alternative to the traditional
skirt steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar a ...
in ''
fajitas
A fajita (; ), in Tex-Mex cuisine, is strips of any grilled meat, optionally served with strips of peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dis ...
''. Not as tender as steaks cut from the rib or loin.
;
Flap steak
Flap steak, or flap meat (IMPS/ NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, but flavorful, and often confused with both skirt ste ...
: A cut from the
bottom sirloin
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tr ...
, is generally a very thin steak.
;
Flat iron steak
Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal.
Origin
The origin of flat iron steak began with the ...
: 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 blade steak' in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that is flavorful, but is a bit tougher because it is not cross-grain.
;
Hanger steak or (French) ': 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 or hanging tender.
;
Plate steak
Beef plate (also known as the short plate) is a Cut of beef#Forequarter cuts, forequarter cut from the abdomen of the cow, just below the standing rib roast, rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is ...
: (also known as the short plate) is from the front belly of the cow, just below the
rib cut. The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat.
;
Popeseye steak
Popeseye steak is thinly sliced rump steak, originating in Scotland.
Etymology
The etymology of the term "popeseye steak" is twofold:
* It is possibly from ''pope's eye'', "the gland surrounded with fat in the middle of the thigh of an ox or a ...
: Thinly sliced rump steak, originating in Scotland and available in the United Kingdom.
;
Ranch steak : A chuck steak is from the chuck cut of a cow, namely the shoulder, and usually cut no thicker than one inch. It is 10 ounces or less, and trimmed of all excess fat. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak".
;
Rib steak
A rib steak (known as côte de bœuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; ...
: from the rib primal of a beef animal, usually with rib bone attached. In some areas, the boned version is called a "rib eye", in others the terms are interchangeable.
;
Rib eye steak
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Description
Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spi ...
, also known as Scotch fillet, Spencer steak, and
entrecôte
''Entrecôte'' () is a French term for a premium cut of beef used for steaks and roasts.
A traditional ''entrecôte'' is a boneless cut from the rib area corresponding to the steaks known in different parts of the English-speaking world as Rib ...
: the
longissimus
The longissimus () is the muscle lateral to the semispinalis muscles. It is the longest subdivision of the erector spinae muscles that extends forward into the transverse processes of the posterior cervical vertebrae.
Structure
Longissimus th ...
muscle and the
spinalis
The spinalis is a portion of the erector spinae, a bundle of muscles and tendons, located nearest to the spine. It is divided into three parts: Spinalis dorsi, spinalis cervicis, and spinalis capitis.
Spinalis dorsi
Spinalis dorsi, the medial c ...
or cap. This comes from the primal rib used to make
prime rib
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
I ...
which is typically oven roasted.
;
Round steak
A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle ( sirloin ti ...
, rump steak, or (French) ''rumsteak'': A cut from the rump of the animal. Can be tough if not cooked properly. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
;
Rump steak
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to:
* A steak from the top half of an American-cut round steak primal
* A British- or Australian-cut steak fro ...
: refers to a steak from the top half of an American-cut round steak primal or a British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin.
;
Sirloin steak
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 where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided int ...
: A steak cut from the hip, near the cow's rear. Also tends to be less tough, resulting in a higher price.
; Outside
skirt steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar a ...
: A steak made from the diaphragm. Very flavorful, but also rather tough. It is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender. Skirt steaks are not to be confused with
flank steak
Flank steak is a steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain that is known for its chewiness and thinness. As a popular food ...
s because they are near the
sirloin
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 where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided int ...
and
shank. Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for
fajitas
A fajita (; ), in Tex-Mex cuisine, is strips of any grilled meat, optionally served with strips of peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dis ...
and
arrachera
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar a ...
. In the United Kingdom it is often used as filling for
Cornish pasties
A pasty () or Cornish pasty is a British baked turnover pastry, a variety of which is particularly associated with Cornwall, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. It consists of a filling, ty ...
as well as vegetables such as carrot and potato. In Chinese cuisine it is used for stir-fries, in
Spanish cuisine
Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Olive oil (of which Spain is ...
the steak is made for
churrasco
''Churrasco'' (, ) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Paraguay, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Por ...
and Italian cuisine use skirt steak for making
bolognese sauce
Bolognese sauce, known in Italian as or (called in Bologna, ''ragó'' in Bolognese dialect), is the main variety of ragù in Italian cuisine. It is associated with the city of Bologna.
is a slowly cooked meat-based sauce, and its preparat ...
as well as with tomatoes.
; Inside skirt steak: A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
;
Standing rib roast
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
I ...
: also referred to as prime rib, is a cut of beef from the primal rib, one of the nine
primal cuts of beef. While the entire
rib
In vertebrate anatomy, ribs () are the long curved bones which form the rib cage, part of the axial skeleton. In most tetrapods, ribs surround the thoracic cavity, enabling the lungs to expand and thus facilitate breathing by expanding the ...
section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
;
Strip steak
The strip steak (also known as sirloin steak in Britain, Canada, South Africa, Australia and New Zealand, also porterhouse steak in Australia and New Zealand) is a cut of beef steaks from the short loin of a steer. It consists of a muscle that d ...
, also known as a Kansas City or New York strip: A high-quality steak cut from the
short loin
Short loin is the American name for a cut of beef that comes from the back of the Cattle#Terminology, cattle. It contains part of the spine and includes the top loin and the Beef tenderloin, tenderloin. This cut yields types of steak including T ...
or strip loin, a muscle that is relatively low in connective tissue and does little work, and so it is particularly tender. It is referred to using different names in various countries. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak is a
T-bone steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each s ...
.
;
Swiss steak
Swiss steak is a dish of meat, usually beef, that is ''wikt:swiss, swissed'' by rolling or pounding before being braising, braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove ...
: a steak which has been pounded with a tenderizing hammer or run through a set of bladed rollers to produce "
cube steak
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin
Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bott ...
". Typically made from relatively tough cuts of meat, such as the round.
;
T-bone steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each s ...
and
porterhouse: A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
; Tomahawk steak, cowboy steak (US): A bone-in rib steak with a length of rib bone scraped free of meat, so that it resembles a
tomahawk
A tomahawk is a type of single-handed axe used by the many Native Americans in the United States, Indian peoples and nations of North America, traditionally resembles a hatchet with a straight shaft.
Etymology
The name comes from Powhatan langu ...
axe.
[Rich Tramonto, Mary Goodbody, ''Steak Friends'', p. 134
Top Flavorful Cuts of Steak with Perfect Side Dishes]
;
Tri-tip
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from NAMP cut 185C.
Etymology
Th ...
steak/roast: Also known as a triangle steak, due to its shape, a boneless cut from the bottom sirloin butt.
Several other foods are called "steak" without actually being steaks:
; Beef tips or steak tips: Small cuts of high or medium quality beef left over from preparing or trimming steaks, grilled and served in a manner similar to the cuts they were taken from. Common as a "budget conscious" option for those who want to eat steak but cannot afford (or cannot consume) a whole steak.
;
Salisbury steak: Not a steak, but rather a burger from ground beef made with onions, usually breadcrumbs, and occasionally mushrooms. Also known as "
Hamburger
A hamburger (or simply a burger) consists of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis ...
Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat.
;
Steak tartare
Steak tartare or tartar steak is a French cuisine, French dish of Raw meat, raw ground meat, ground (minced) beef. It is usually served with onions, capers, parsley or Chives, chive, salt, black pepper, pepper, Worcestershire sauce, and other ...
or tartar steak: Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
Gallery
File:Filet de bœuf.jpg, Filet mignon
Filet mignon (; ; ) in North America, especially the United States refers solely to a cut of meat taken from the smaller end of a beef tenderloin, or psoas major of a cow. In France, ''filet mignon'' usually refers to cuts of pork tenderloin o ...
Image:US Beef cuts.svg, American cuts of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work ...
File:Beef round top round steak in pan, raw.jpg, A beef round top round steak in a pan
Image:Rump steak.jpg, A rump steak
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to:
* A steak from the top half of an American-cut round steak primal
* A British- or Australian-cut steak fro ...
cooking in a griddle pan
File:Faux-filet.jpg, An uncooked sirloin steak
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 where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided int ...
File:Hampe de veau cuite.JPG, Cooked skirt steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar a ...
s
File:Steak 03 bg 040306.jpg, A T-bone steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each s ...
being cooked on a grill
File:Steak meal with fries and tater tots.JPG, A ribeye steak meal with fries and tater tots
See also
*
Asado
' () is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional eve ...
*
Beef aging
Beef aging or ageing is a process of preparing beef for consumption by Aging (food), aging it, in order to break down the connective tissue within the meat.
Dry-aged beef
Dry-aged beef is beef that has been Meat hanging, hung or placed on a ...
*
Carpetbag steak
*
Cheesesteak
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popula ...
*
Chicken fried steak
*
Delmonico steak
*
Sunday roast
A Sunday roast or roast dinner is a British dish traditionally eaten on Sunday. It consists of roast meat, roast or mash potatoes, and accompaniments such as Yorkshire pudding, gravy, and may include condiments such as apple sauce, ...
*
Roast beef
Roast beef is a dish of beef that is roasted, generally served as the main dish of meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef ...
*
Kobe beef
Kobe ( ; , ), officially , is the capital city of Hyōgo Prefecture, Japan. With a population of around 1.5 million, Kobe is Japan's seventh-largest city and the third-largest port city after Tokyo and Yokohama. It is located in the Kansai re ...
*
List of beef dishes
This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food ...
*
List of steak dishes
This is a list 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 usually grilled, pan-fried, or broiled, while fish steaks may also be bak ...
*
Meat hanging
Meat hanging is the culinary process of dry-aging meat to develop its flavor and tenderness.
It is applied both to beef and to game.
Hanging game
Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomp ...
*
Restructured steak – Inexpensive steak formed by binding together small chunks of low-quality meat using
transglutaminase
Transglutaminases are enzymes that in nature primarily catalyze the formation of an isopeptide bond between γ- carboxamide groups ( -(C=O)NH2 ) of glutamine residue side chains and the ε- amino groups ( -NH2 ) of lysine residue sid ...
*
Steak and eggs
*
Steak burger
* ''
Taenia saginata
''Taenia saginata'' (synonym ''Taeniarhynchus saginatus''), commonly known as the beef tapeworm, is a zoonotic tapeworm belonging to the order Cyclophyllidea and genus ''Taenia''. It is an intestinal parasite in humans causing taeniasis (a type ...
''
References
External links
Pictures and diagrams of beef cutsUSDA recommended temperatures for beef
{{Beef
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