1795:
1876:
1321:
1752:
1913:
1857:
1842:
36:
1766:
1780:
1811:
1827:
1899:
1092:". 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.
1510:
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:
1686:
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
1465:
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
1307:
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
1555:
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
1042:
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
1657:
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
1717:
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
1355:
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
1088:) – 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 "
1378:
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
1585:
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
636:
with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually
908:
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
864:, fried onions, mushrooms, and tomatoes; however, in some restaurants, it is more likely to be served with potatoes and other vegetables and offered with a selection of cooked sauces such as red wine,
693:, 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
733:. 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.
1385:
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.
685:
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
1482:
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.
1146:) – (73 °C (163 °F) 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".
1519:
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.
1875:
225:
994:
steaks, breaded, and pan-fried or deep-fried, are called "chicken fried" or "country fried" steaks, respectively. An iconic specialty of
Philadelphia is the
1794:
3114:
1730:
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.
1347:
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.
1126:) – (63 °C (145 °F) core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown.
3223:
2206:
2030:
769:
because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of
2103:
1006:
and shredded slightly, and served on
Italian-style rolls with one of a few types of cheese (American, mild Provolone or "Cheez Whiz" sauce).
3213:
3109:
2186:
1112:) – (55 °C (131 °F) core temperature) The steak will have a reddish-pink center. This is the standard degree of cooking at most
2201:
1431:
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
3208:
3118:
3104:
2056:
1494:. 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.
1102:) – (52 °C (126 °F) core temperature) The outside is grey-brown, and the middle of the steak is fully red and slightly warm.
3218:
1726:
Not a steak, but rather a burger from ground beef made with onions, usually breadcrumbs, and occasionally mushrooms. Also known as "
793:; it is typically served with just a salad. From the 1960s onward, economic gains allowed more Italians to afford a red-meat diet.
3057:
1856:
3228:
813:(a Spanish loanword from English "beefsteak") refers to dishes of salted and peppered beef sirloin strips. One form of Mexican
611:
3198:
2233:
1564:
refers to a steak from the top half of an
American-cut round steak primal or a steak from the top half of an American-cut
3193:
2164:
3188:
1026:
929:
are also common sides. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with
2798:
1810:
1156:) – (much more than 90 °C (194 °F) core temperature) The meat is blackened throughout and slightly crispy.
3253:
3238:
2521:
741:
In
Indonesia, bistik jawa is a beefsteak dish that is influenced by Dutch cuisine. Another Indonesian beefsteak is
500:
29:
2146:
1687:
and
Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
3173:
3163:
3153:
2693:
1312:, this style is referred to as "black and blue" (black or "sooty" on the outside, and blue rare on the inside).
3258:
3183:
3168:
3158:
3062:
2940:
1841:
784:
260:
125:
2773:
3178:
2965:
1751:
1739:
Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
1670:
a steak which has been pounded with a tenderizing hammer or run through a set of bladed rollers to produce "
2270:
3248:
2579:
2511:
1826:
3143:
1918:
1779:
1644:
section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
1576:
A steak cut from the hip, near the cow's rear. Also tends to be less tough, resulting in a higher price.
2930:
1765:
697:
according to preference. A steak is normally accompanied by a choice of sauces and a choice of either
3148:
2955:
2703:
2606:
2330:
2090:
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
1977:
265:
255:
98:
2893:
2713:
2593:
2034:
1972:
1947:
1363:
1325:
1320:
889:
604:
558:
160:
150:
1610:
as well as vegetables such as carrot and potato. In Chinese cuisine it is used for stir-fries, in
2718:
2618:
2435:
2380:
2226:
1987:
1631:
1491:
573:
520:
490:
245:
2095:
2088:
1628:
A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
1136:) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding the center.
885:
2120:
2465:
2099:
1706:
Also known as a Triangle Steak, due to its shape, a boneless cut from the bottom sirloin butt.
1681:
910:
873:
422:
2064:
3082:
2935:
2858:
2648:
2633:
1991:
869:
568:
22:
1693:
A bone-in rib steak with a length of rib bone scraped free of meat, so that it resembles a
1598:. Skirt steaks are used in many international cuisines: Mexican cuisine use this steak for
3233:
3005:
2960:
2905:
2658:
2628:
2455:
2415:
2007:
1952:
1937:
1721:
1619:
1607:
1460:
1089:
938:
930:
922:
879:
835:
802:
762:
530:
447:
377:
270:
230:
175:
140:
115:
1423:. When found on a menu in France, filet mignon generally refers to pork rather than beef.
3243:
3203:
3026:
2950:
2823:
2688:
2643:
2564:
2315:
2260:
1996:
1867:
1611:
1497:
1454:
1409:, the most tender and usually the most expensive cut by weight. The word is French for
839:
714:
705:. A complementary choice of side salad or steamed vegetables is also commonly offered.
597:
392:
295:
280:
250:
200:
110:
35:
1990:– Inexpensive steak formed by binding together small chunks of low-quality meat using
1502:
Thinly sliced rump steak, originating in Scotland and available in the United Kingdom.
888:. Other vegetables such as peas or a green salad can also be served. Various types of
3137:
3072:
3036:
3010:
2990:
2970:
2925:
2768:
2420:
2385:
2275:
2219:
1833:
1733:
1636:
also referred to as prime rib, is a cut of beef from the primal rib, one of the nine
1522:
1055:
976:
849:
702:
427:
402:
310:
300:
190:
185:
170:
120:
2920:
2843:
2813:
2788:
2783:
2763:
2653:
2531:
2450:
2360:
2345:
2290:
2285:
2001:
1982:
1957:
1882:
1863:
1786:
1771:
1677:
1659:
1595:
1490:(also known as the short plate) is from the front belly of the cow, just below the
1469:
1432:
1400:
1337:
861:
766:
750:
730:
698:
475:
442:
382:
362:
347:
290:
275:
235:
220:
205:
195:
3041:
1526:
917:
side dish; usually baked or mashed potatoes, or thick-cut fried potatoes known as
3087:
2995:
2980:
2945:
2910:
2753:
2743:
2708:
2668:
2623:
2559:
2516:
2506:
2440:
2430:
2425:
2395:
2375:
2350:
2335:
2320:
2307:
2265:
1942:
1904:
1848:
1801:
1665:
1647:
1587:
1580:
1565:
1546:
1532:
1505:
1485:
1436:
1426:
1406:
1373:
1350:
1344:
1063:
995:
987:
961:
918:
865:
662:
658:
657:
are cooked quickly, using dry heat, and served whole. Less tender cuts from the
654:
633:
583:
578:
540:
452:
437:
432:
412:
397:
367:
357:
352:
340:
335:
328:
315:
285:
155:
145:
130:
819:
is usually flattened with a meat tenderizing tool. The dish is often served in
3077:
3000:
2975:
2915:
2900:
2888:
2873:
2778:
2738:
2733:
2549:
2491:
2445:
2410:
2405:
2400:
2365:
2355:
1962:
1932:
1894:
1817:
1671:
1654:
1559:
1448:
1388:
1309:
1113:
1067:
957:
934:
905:
901:
742:
669:
642:
510:
417:
387:
372:
215:
85:
80:
75:
3067:
2853:
2803:
2673:
2390:
2280:
1967:
1757:
1727:
1637:
1615:
1603:
1540:
1514:
1394:
1059:
983:
945:
904:. The more expensive steakhouses serve the highest grades of beef and often
820:
746:
495:
407:
210:
2868:
2758:
2985:
2838:
2828:
2638:
2613:
2526:
2496:
1694:
1536:
1357:
1037:
949:
790:
774:
770:
694:
646:
638:
563:
525:
515:
485:
480:
240:
1674:". Typically made from relatively tough cuts of meat, such as the round.
1368:
Usually served for two, center cut from the large end of the tenderloin.
900:
In the United States, a restaurant that specializes in beef steaks is a
3031:
2883:
2863:
2818:
2728:
2678:
2460:
2370:
2325:
1700:
1599:
1591:
1571:
1441:
1003:
991:
972:
941:
778:
535:
457:
305:
135:
1898:
1710:
Several other foods are called "steak" without actually being steaks:
2833:
2683:
2663:
2569:
2501:
2470:
2340:
999:
968:
914:
808:
690:
505:
180:
165:
1397:, tenderized by fierce pounding with a mallet or mechanical blades.
2878:
2808:
2793:
2748:
2723:
2698:
2574:
2554:
2541:
2486:
1927:
1319:
1071:
105:
65:
51:
34:
2246:
2242:
2211:
1329:
1015:
926:
824:
650:
2215:
1043:
following terms are in order from least cooked to most cooked:
990:
are generally on the table in steakhouses. Tenderized round or
2848:
1641:
953:
686:
665:
are cooked with moist heat or are mechanically tenderized (
805:, as well as in Spain and other former Spanish colonies,
1606:. In the United Kingdom it is often used as filling for
781:, however, were renowned for the quality of their beef.
2057:"What Is a Club Steak? Another Culinary Mystery Solved"
1027:
Beef carcass classification § USDA grading system
2187:
Top Flavorful Cuts of Steak with Perfect Side Dishes
1539:
or cap. This comes from the primal rib used to make
960:
being popular. Bread is generally served, usually a
3098:
3050:
3019:
2592:
2540:
2479:
2306:
2299:
2253:
1445:. Not as tender as steaks cut from the rib or loin.
2087:
1525:, also known as Scotch fillet, Spencer steak, and
860:In the United Kingdom, steak is often served with
848:(beefsteak with onions). It can be found across
1650:, also known as a Kansas City or New York strip
1618:and Italian cuisine use skirt steak for making
1405:A cut from the small end of the tenderloin, or
2227:
843:
814:
806:
782:
605:
226:Prawn cocktail, steak and Black Forest gateau
8:
1474:
1414:
1295:
1288:
1276:
1269:
1257:
1250:
1227:
1220:
1208:
1201:
1189:
1182:
877:
724:
718:
3095:
2303:
2234:
2220:
2212:
1324:Beef steak with spicy sauce served at the
1308:the inside and charred on the outside. In
612:
598:
42:
39:Sliced steak with vegetables and mushrooms
1435:and as an alternative to the traditional
765:, steak was not widely eaten until after
723:, is usually served with fried potatoes (
1413:. In French this cut can also be called
1163:Degrees of cooking in various languages
1161:
1134:demi-anglais, entre à point et bien cuit
729:in French). The combination is known as
2147:"Tomahawk Steak - what's all the fuss?"
2033:. Practicallyedible.com. Archived from
2021:
1747:
50:
2207:USDA recommended temperatures for beef
1002:or other tender cuts, cooked on a hot
892:are sometimes offered as a condiment.
745:with Dutch-influence, a specialty of
7:
3119:2008 US beef protest in South Korea
862:medium-thick fried potatoes (chips)
2202:Pictures and diagrams of beef cuts
1653:A high-quality steak cut from the
1054:) – Uncooked. Used in dishes like
14:
1690:Tomahawk steak, cowboy steak (US)
1457:, is generally a very thin steak.
1419:, which translates in English to
3058:Bovine spongiform encephalopathy
1911:
1897:
1874:
1855:
1840:
1825:
1809:
1793:
1778:
1764:
1750:
1543:which is typically oven roasted.
649:. The more tender cuts from the
2127:. Barron's Educational Services
967:Steak is sometimes served with
2181:Rich Tramonto, Mary Goodbody,
1885:meal with fries and tater tots
1:
3224:British-South African culture
2165:"Tomahawk Steak: What Is It?"
1116:, unless specified otherwise.
789:is a well-known specialty of
998:, composed of thinly sliced
3214:British-New Zealand culture
3275:
3209:British-Australian culture
1640:of beef. While the entire
1590:because they are near the
1549:, rump steak, or (French)
1035:
1024:
1013:
30:Beefsteak (disambiguation)
27:
20:
1622:as well as with tomatoes.
1110:entre saignant et à point
1016:Special beef designations
1010:Special beef designations
3219:British-Canadian culture
3063:Beef hormone controversy
2941:Steak and kidney pudding
2094:. Quirk Books. pp.
1820:cooking in a griddle pan
1804:top round steak in a pan
785:Bistecca alla fiorentina
717:, steak, locally called
261:Steak and kidney pudding
126:Bistecca alla fiorentina
1714:Beef tips or steak tips
1393:A cut of meat, usually
3229:Saint Helenian cuisine
2694:Calf's liver and bacon
2512:Frankfurter Rindswurst
1614:the steak is made for
1475:
1415:
1333:
1296:
1289:
1277:
1270:
1258:
1251:
1228:
1221:
1209:
1202:
1190:
1183:
1153:
1143:
1133:
1123:
1109:
1099:
1085:
1051:
979:" or "reef and beef".
878:
844:
815:
807:
783:
725:
719:
40:
3199:South African cuisine
2774:Hortobágyi palacsinta
2086:Green, Aliza (2005).
1919:United Kingdom portal
1323:
1198:blue rare, very rare
913:or mushrooms, with a
38:
2956:Steak and oyster pie
2704:Chateaubriand (dish)
2607:List of steak dishes
2151:greatbritishmeat.com
1978:List of steak dishes
628:, often called just
266:Steak and oyster pie
256:Steak and kidney pie
99:List of steak dishes
28:For other uses, see
21:For the tomato, see
3194:New Zealand cuisine
2894:Roast beef sandwich
2714:Chicken-fried steak
2331:Chateaubriand steak
1973:List of beef dishes
1948:Chicken fried steak
1364:Chateaubriand steak
1164:
842:have variations of
676:Regional variations
559:List of beef dishes
161:Chicken fried steak
151:Chateaubriand steak
46:Part of a series on
3189:Australian cuisine
3088:Ractopamine - Beef
2931:Shooter's sandwich
2799:Karađorđeva šnicla
2619:Blanquette de veau
2436:Standing rib roast
2381:Restructured steak
2271:Cow–calf operation
2067:on 2 December 2014
2029:Randal W. Oulton.
1988:Restructured steak
1866:being cooked on a
1632:Standing rib roast
1625:Inside skirt steak
1334:
1162:
996:Philly cheesesteak
925:, rice, pasta, or
845:bistec encebollado
574:Restructured steak
246:Standing rib roast
41:
3254:Yorkshire cuisine
3239:Food combinations
3131:
3130:
3127:
3126:
2588:
2587:
2105:978-1-59474-017-6
2031:"Pittsburgh Rare"
1326:Restaurant Harald
1303:
1302:
1266:medium well-done
1078:Seared, blue rare
1032:Degree of cooking
884:(peppercorn), or
767:World War II
695:blue to well-done
622:
621:
3266:
3174:Canadian cuisine
3164:Scottish cuisine
3154:American cuisine
3096:
3083:Meat on the bone
2936:Soup Number Five
2859:Pozharsky cutlet
2649:Beef noodle soup
2634:Beef bourguignon
2304:
2236:
2229:
2222:
2213:
2189:
2179:
2173:
2172:
2161:
2155:
2154:
2143:
2137:
2136:
2134:
2132:
2121:"New York Steak"
2119:Herbst, Sharon.
2116:
2110:
2109:
2093:
2083:
2077:
2076:
2074:
2072:
2063:. Archived from
2053:
2047:
2046:
2044:
2042:
2026:
1992:transglutaminase
1921:
1916:
1915:
1914:
1907:
1902:
1901:
1878:
1859:
1844:
1829:
1813:
1797:
1782:
1768:
1754:
1478:
1418:
1299:
1297:durch (gebraten)
1292:
1280:
1273:
1261:
1254:
1252:à point, anglais
1231:
1224:
1212:
1205:
1193:
1186:
1165:
1130:Medium well done
1124:à point, anglais
1021:USDA beef grades
883:
847:
818:
812:
788:
728:
722:
614:
607:
600:
569:Meat on the bone
341:Hindquarter cuts
336:Forequarter cuts
43:
23:Beefsteak tomato
16:Flat cut of beef
3274:
3273:
3269:
3268:
3267:
3265:
3264:
3263:
3259:National dishes
3184:Italian cuisine
3169:British cuisine
3159:English cuisine
3134:
3133:
3132:
3123:
3099:US beef imports
3094:
3046:
3015:
3006:Vitello tonnato
2961:Steak au poivre
2906:Salisbury steak
2659:Beef Stroganoff
2629:Beef Wellington
2584:
2536:
2522:Montreal smoked
2475:
2416:Shoulder tender
2295:
2249:
2240:
2198:
2193:
2192:
2180:
2176:
2171:. 7 April 2021.
2163:
2162:
2158:
2145:
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2140:
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2113:
2106:
2085:
2084:
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2070:
2068:
2055:
2054:
2050:
2040:
2038:
2028:
2027:
2023:
2018:
2013:
2008:Taenia saginata
1953:Delmonico steak
1938:Carpetbag steak
1917:
1912:
1910:
1903:
1896:
1893:
1886:
1879:
1870:
1860:
1851:
1845:
1836:
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1814:
1805:
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1789:
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1774:
1769:
1760:
1755:
1746:
1736:or tartar steak
1722:Salisbury steak
1620:bolognese sauce
1612:Spanish cuisine
1608:Cornish pasties
1535:muscle and the
1461:Flat iron steak
1453:A cut from the
1340:or 7-bone steak
1318:
1090:Pittsburgh rare
1040:
1034:
1029:
1023:
1018:
1012:
931:corn on the cob
898:
858:
840:former colonies
833:
799:
759:
739:
711:
683:
678:
618:
589:
588:
554:
546:
545:
471:
463:
462:
331:
321:
320:
271:Steak au poivre
231:Salisbury steak
176:Delmonico steak
141:Carpetbag steak
116:Beef Wellington
101:
91:
90:
61:
33:
26:
17:
12:
11:
5:
3272:
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3262:
3261:
3256:
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3231:
3226:
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3196:
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3179:French cuisine
3176:
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3029:
3027:American bison
3023:
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3017:
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3013:
3008:
3003:
2998:
2993:
2988:
2983:
2978:
2973:
2968:
2963:
2958:
2953:
2951:Steak and eggs
2948:
2943:
2938:
2933:
2928:
2923:
2918:
2913:
2908:
2903:
2898:
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2896:
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2876:
2871:
2866:
2861:
2856:
2851:
2846:
2841:
2836:
2831:
2826:
2824:Mongolian beef
2821:
2816:
2811:
2806:
2801:
2796:
2791:
2786:
2781:
2776:
2771:
2766:
2761:
2756:
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2746:
2741:
2736:
2731:
2726:
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2711:
2706:
2701:
2696:
2691:
2686:
2681:
2676:
2671:
2666:
2661:
2656:
2651:
2646:
2644:Beef Manhattan
2641:
2636:
2631:
2626:
2621:
2616:
2611:
2610:
2609:
2598:
2596:
2590:
2589:
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2577:
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2373:
2368:
2363:
2358:
2353:
2348:
2343:
2338:
2333:
2328:
2323:
2318:
2316:Baseball steak
2312:
2310:
2301:
2297:
2296:
2294:
2293:
2288:
2283:
2278:
2273:
2268:
2263:
2261:Argentine beef
2257:
2255:
2251:
2250:
2241:
2239:
2238:
2231:
2224:
2216:
2210:
2209:
2204:
2197:
2196:External links
2194:
2191:
2190:
2174:
2169:Gentemint blog
2156:
2153:. 19 May 2018.
2138:
2111:
2104:
2078:
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2020:
2019:
2017:
2014:
2012:
2011:
2004:
1999:
1997:Steak and eggs
1994:
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1529:
1520:
1517:
1512:
1511:"Ranch steak".
1508:
1503:
1500:
1498:Popeseye steak
1495:
1488:
1483:
1480:
1467:
1463:
1458:
1455:bottom sirloin
1451:
1446:
1429:
1424:
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1210:blau, Englisch
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1093:
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1036:Main article:
1033:
1030:
1025:Main article:
1022:
1019:
1014:Main article:
1011:
1008:
975:tail, giving "
911:sautéed onions
897:
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856:United Kingdom
854:
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553:Related topics
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298:
296:Steak sandwich
293:
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281:Steak de Burgo
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258:
253:
251:Steak and eggs
248:
243:
238:
233:
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223:
218:
213:
208:
203:
201:Mongolian beef
198:
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168:
166:Bistek Tagalog
163:
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133:
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111:Beef Manhattan
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13:
10:
9:
6:
4:
3:
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3271:
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3257:
3255:
3252:
3250:
3249:Sunday events
3247:
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3220:
3217:
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3207:
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3103:
3101:
3097:
3091:
3089:
3086:
3084:
3081:
3079:
3076:
3074:
3073:Carcass grade
3071:
3069:
3066:
3064:
3061:
3059:
3056:
3055:
3053:
3049:
3043:
3040:
3038:
3037:Water buffalo
3035:
3033:
3030:
3028:
3025:
3024:
3022:
3020:Related meats
3018:
3012:
3011:Wallenbergare
3009:
3007:
3004:
3002:
2999:
2997:
2994:
2992:
2991:Veal Milanese
2989:
2987:
2984:
2982:
2979:
2977:
2974:
2972:
2969:
2967:
2964:
2962:
2959:
2957:
2954:
2952:
2949:
2947:
2944:
2942:
2939:
2937:
2934:
2932:
2929:
2927:
2926:Suea rong hai
2924:
2922:
2919:
2917:
2914:
2912:
2909:
2907:
2904:
2902:
2899:
2895:
2892:
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2880:
2877:
2875:
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2870:
2867:
2865:
2862:
2860:
2857:
2855:
2852:
2850:
2847:
2845:
2842:
2840:
2837:
2835:
2834:Nilagang baka
2832:
2830:
2827:
2825:
2822:
2820:
2817:
2815:
2812:
2810:
2807:
2805:
2802:
2800:
2797:
2795:
2792:
2790:
2787:
2785:
2782:
2780:
2777:
2775:
2772:
2770:
2769:Hamburg steak
2767:
2765:
2762:
2760:
2757:
2755:
2752:
2750:
2747:
2745:
2742:
2740:
2737:
2735:
2732:
2730:
2727:
2725:
2722:
2720:
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2715:
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2710:
2707:
2705:
2702:
2700:
2697:
2695:
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2690:
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2665:
2662:
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2650:
2647:
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2605:
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2276:Feeder cattle
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2183:Steak Friends
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2052:
2049:
2037:on 1 May 2012
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2015:
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1834:sirloin steak
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1572:Sirloin steak
1570:
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1523:Rib eye steak
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1416:filet de bœuf
1412:
1411:dainty fillet
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1056:steak tartare
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977:surf and turf
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850:Latin America
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311:Surf and turf
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301:Steak tartare
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294:
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279:
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229:
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224:
222:
219:
217:
214:
212:
209:
207:
204:
202:
199:
197:
194:
192:
191:Hamburg steak
189:
187:
186:Finger steaks
184:
182:
179:
177:
174:
172:
171:Bollito misto
169:
167:
164:
162:
159:
157:
154:
152:
149:
147:
144:
142:
139:
137:
134:
132:
129:
127:
124:
122:
121:Bife a cavalo
119:
117:
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103:
100:
95:
94:
87:
84:
82:
79:
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74:
72:
69:
67:
64:
63:
60:Main articles
57:
56:
53:
49:
45:
44:
37:
31:
24:
19:
3144:Cuts of beef
2921:Sha cha beef
2814:London broil
2789:Jellied veal
2784:Italian beef
2764:Hayashi rice
2654:Beef on weck
2601:
2532:Meat extract
2361:Hanger steak
2346:Filet mignon
2291:Osorno Steer
2286:Organic beef
2182:
2177:
2168:
2159:
2150:
2141:
2129:. Retrieved
2124:
2114:
2089:
2081:
2069:. Retrieved
2065:the original
2060:
2051:
2039:. Retrieved
2035:the original
2024:
2006:
2002:Steak burger
1983:Meat hanging
1958:Sunday roast
1883:ribeye steak
1864:T-bone steak
1849:skirt steaks
1832:An uncooked
1787:cuts of beef
1772:Filet mignon
1709:
1678:T-bone steak
1660:T-bone steak
1588:flank steaks
1550:
1473:
1472:or (French)
1470:Hanger steak
1466:cross-grain.
1440:
1433:London broil
1420:
1410:
1401:Filet mignon
1338:7-bone roast
1306:
1271:demi-anglais
1259:medium, rosa
1236:medium rare
1149:
1139:
1129:
1119:
1105:
1095:
1081:
1077:
1047:
1041:
988:steak sauces
981:
966:
948:, tomatoes,
899:
872:, mushroom,
859:
834:
800:
760:
751:Central Java
740:
731:steak frites
712:
699:french fries
684:
666:
632:, is a flat
629:
625:
623:
491:Char grilled
329:Cuts of beef
291:Steak frites
276:Steak burger
236:Sha cha beef
221:Italian beef
206:Pepper steak
196:London broil
70:
18:
3149:Beef dishes
3115:South Korea
2996:Veal Orloff
2981:Tiyula itum
2946:Steak Diane
2911:Saltimbocca
2754:Gored gored
2744:Ginger beef
2719:Cordon bleu
2709:Cheesesteak
2669:Boiled beef
2624:Beef olives
2507:Corned beef
2431:Skirt steak
2426:Top sirloin
2376:Ranch steak
2351:Flank steak
2336:Chuck steak
2321:Blade steak
2266:Beef cattle
2131:28 November
2041:13 December
1943:Cheesesteak
1905:Food portal
1703:steak/roast
1682:porterhouse
1666:Swiss steak
1648:Strip steak
1638:primal cuts
1581:skirt steak
1566:round steak
1547:Round steak
1533:longissimus
1506:Ranch steak
1486:Plate steak
1437:skirt steak
1427:Flank steak
1421:beef fillet
1407:psoas major
1374:Chuck steak
1351:Blade steak
1114:steakhouses
1106:Medium rare
1064:gored gored
962:dinner roll
958:onion rings
935:green beans
919:steak fries
874:Hollandaise
703:mash potato
634:cut of beef
584:Steak sauce
579:Steak knife
470:Preparation
453:Top sirloin
316:Swiss steak
286:Steak Diane
156:Cheesesteak
146:Carne asada
131:Boiled beef
3138:Categories
3078:Darkcutter
3001:Veal Oscar
2976:Tafelspitz
2916:Selat solo
2901:Ropa vieja
2889:Roast beef
2874:Ragout fin
2779:Iga penyet
2739:French dip
2456:Tenderloin
2411:Short ribs
2406:Short loin
2356:Flap steak
2254:Production
2125:Epicurious
2016:References
1963:Roast beef
1933:Beef aging
1818:rump steak
1802:beef round
1672:cube steak
1655:short loin
1560:Rump steak
1449:Flap steak
1389:Cube steak
1382:Club steak
1310:Pittsburgh
1285:well-done
1150:Overcooked
1068:tiger meat
984:condiments
902:steakhouse
870:Bordelaise
743:selat solo
670:cube steak
531:Salt-cured
448:Tenderloin
423:Silverside
216:Roast beef
86:Steakhouse
81:Pork steak
76:Fish steak
3068:Beef ring
2854:Pot roast
2804:Kare-kare
2674:Bruscitti
2602:Beefsteak
2580:Testicles
2480:Processed
2391:Rib steak
2281:Kobe beef
2185:, p. 134
2061:about.com
1968:Kobe beef
1785:American
1758:Rib steak
1728:Hamburger
1616:churrasco
1604:arrachera
1541:prime rib
1527:entrecôte
1515:Rib steak
1395:top round
1343:From the
1332:, Finland
1290:bien cuit
1154:trop cuit
1152:(French:
1144:bien cuit
1142:(French:
1140:Well done
1132:(French:
1122:(French:
1108:(French:
1098:(French:
1084:(French:
1082:very rare
1060:carpaccio
1050:(French:
986:known as
982:Prepared
950:mushrooms
946:asparagus
886:Béarnaise
880:au poivre
821:tortillas
747:Surakarta
737:Indonesia
681:Australia
643:pan-fried
626:beefsteak
511:Marinaded
481:Barbecued
378:Flat iron
211:Pot roast
71:Beefsteak
2986:Tongseng
2839:Ossobuco
2829:Neobiani
2639:Beef bun
2614:Balbacua
2527:Pastrami
2497:Bresaola
2466:Trotters
2300:Products
1891:See also
1695:tomahawk
1579:Outside
1551:rumsteak
1537:spinalis
1358:braising
1278:halbrosa
1222:saignant
1168:English
1100:saignant
1038:Doneness
838:and its
791:Florence
775:Lombardy
771:Piedmont
564:Doneness
241:Shawarma
3032:Beefalo
2971:Tartare
2884:Rendang
2864:Puchero
2819:Mechado
2729:Dendeng
2689:Cachopo
2679:Bulgogi
2461:Tri-tip
2421:Sirloin
2386:Rib eye
2371:Picanha
2326:Brisket
2071:8 April
1847:Cooked
1744:Gallery
1701:Tri-tip
1600:fajitas
1592:sirloin
1568:primal.
1492:rib cut
1442:fajitas
1379:steak".
1247:medium
1174:German
1171:French
1004:griddle
992:sirloin
973:lobster
942:spinach
939:creamed
915:starchy
906:dry-age
890:mustard
779:Tuscany
720:bifteck
647:broiled
639:grilled
526:Roasted
521:Poached
516:Pickled
496:Chopped
486:Braised
458:Tri-tip
428:Sirloin
403:Rib eye
393:Popseye
306:Suadero
136:Bulgogi
3234:Dinner
3110:Taiwan
3042:Żubroń
2869:P'tcha
2759:Gyūdon
2684:Bulalo
2664:Bistek
2594:Dishes
2570:Tripas
2565:Tendon
2560:Tongue
2517:Ground
2502:Cabeza
2451:T-bone
2341:Fajita
2102:
1718:steak.
1476:onglet
1229:blutig
1120:Medium
1000:ribeye
969:shrimp
956:, and
816:bistec
809:bistec
803:Mexico
797:Mexico
777:, and
715:France
709:France
691:bistro
541:Smoked
536:Seared
443:T-bone
383:Hanger
363:Fillet
348:7-bone
181:Fajita
3244:Meals
3204:Steak
3105:Japan
3051:Other
2879:Rawon
2844:Pares
2809:Kitfo
2794:Kalio
2749:Galbi
2724:Daube
2699:Cansi
2575:Tripe
2555:Heart
2550:Brain
2542:Offal
2487:Jerky
2446:Shank
2441:Strip
2396:Round
2366:Plate
1928:Asado
1868:grill
1596:shank
1556:loin.
1345:chuck
1316:Types
1217:rare
1072:kitfo
927:beans
923:Chili
866:Diane
836:Spain
831:Spain
823:as a
763:Italy
757:Italy
663:round
659:chuck
645:, or
630:steak
506:Fried
501:Cured
438:Strip
433:Skirt
413:Round
398:Ranch
388:Plate
368:Flank
358:Chuck
353:Blade
106:Asado
66:Steak
52:Steak
2966:Tapa
2492:Aged
2471:Tail
2401:Rump
2308:Cuts
2247:veal
2245:and
2243:Beef
2133:2011
2100:ISBN
2073:2018
2043:2011
1697:axe.
1680:and
1602:and
1594:and
1531:the
1330:Oulu
1203:bleu
1179:raw
1096:Rare
1086:bleu
1070:and
954:peas
825:taco
653:and
651:loin
476:Aged
418:Rump
373:Flap
2849:Pho
2734:Feu
2096:320
1642:rib
1439:in
1328:in
1191:roh
1184:cru
1080:or
1052:cru
1048:Raw
971:or
801:In
761:In
713:In
701:or
687:pub
672:).
667:cf.
661:or
655:rib
408:Rib
3140::
2167:.
2149:.
2123:.
2098:.
2059:.
1881:A
1862:A
1816:A
1800:A
1242:—
1239:—
1066:,
1062:,
1058:,
964:.
952:,
944:,
937:,
933:,
921:.
876:,
868:,
852:.
827:.
773:,
753:.
749:,
689:,
641:,
624:A
3121:)
3117:(
2235:e
2228:t
2221:v
2135:.
2108:.
2075:.
2045:.
1662:.
1360:.
1074:.
613:e
606:t
599:v
32:.
25:.
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