Steaks

Steak

Course	Main course
Place of origin	Various
Serving temperature	Typically hot
Main ingredients	Beef
Variations	Rib eye, sirloin, tenderloin, T-bone
Cookbook: Steak   Media: Steak

Steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is typically grilled, but can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can be cooked in various degrees of doneness.

Types of Steaks

The variety of steaks available is extensive, and the type of cut often depends on the region and the breed of cattle. Some popular types include:

• Rib eye steak: Known for its rich, juicy flavor and marbling.
• Sirloin steak: Less tender than other cuts but very flavorful.
• Tenderloin steak (Filet mignon): Known for being the most tender cut.
• T-bone steak: A T-shaped bone with meat on each side, combining the flavors of both the tenderloin and the sirloin.

Preparation and Cooking

Steak can be cooked to various levels of doneness, from rare to well done, depending on personal preference. The temperature and cooking time will vary based on the cut and thickness of the steak. Common methods of cooking include:

• Grilling
• Pan-frying
• Broiling

Marinades and spices may be used to add flavor to the steak, and it is often served with sauces such as béarnaise sauce or peppercorn sauce.

Cultural Significance

Steak has a prominent place in many cuisines around the world. In the United States, steak is a central element of barbecue cuisine and is also featured in traditional dishes such as the steak dinner. In Argentina and Uruguay, steak is a key component of the asado, a traditional barbecue.

Nutritional Information

Steak is a good source of protein and provides important nutrients such as iron and zinc. However, it is also high in saturated fats, which should be consumed in moderation.

See Also

• Meat
• Barbecue
• Cooking