This is a list of steak dishes.

Steak 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, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, ...

is generally a

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, ...

sliced perpendicular to the muscle fibers, or of

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

cut perpendicular to the spine. Meat steaks are usually

grilled Grilling is a form of cooking that involves dry 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 a ...

pan-fried Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as baco ...

, or

broiled Grilling is a form of cooking that involves dry 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 a ...

, while fish steaks may also be

baked Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferre ...

. Meat cooked in sauce, such as

steak and kidney pie Steak and kidney pie is a popular British dish. It is a savoury pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal or pork) and onion. Its contents are generally similar to those of steak and kidney p ...

, or minced meat formed into a steak shape, such as

Salisbury steak Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak. Background Hamburg was a common embarkatio ...

and

hamburger steak Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak. It is considered the origin of the ubiquitous hamburger, whe ...

may also be referred to as steak.

Beef

Beefsteak A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from . Beef steaks are usually grilling, gr ...

is a flat

, usually cut perpendicular to the muscle fibers. Beefsteaks are usually

, or

. 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 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 producer * C ...

round Round or rounds may refer to: Mathematics and science * The contour of a closed curve or surface with no sharp corners, such as an ellipse, circle, rounded rectangle, cant, or sphere * Rounding, the shortening of a number to reduce the number ...

are cooked with moist heat or are mechanically tenderized (e.g.

cube steak Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most co ...

). * – some asado dishes use beef steak * * * * * * * * * * * * * * – term originally referred to the cut of beef used in the dish which is known as

skirt steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a di ...

. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * File:Tatar-1.jpg,

Steak tartare Steak tartare or tartar steak is a dish of raw food, raw ground meat, ground (minced) beef. It is usually served with onions, capers, edible mushroom, mushrooms, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented ...

File:Surf and turf (1).JPG,

Surf and turf Surf and turf or surf 'n' turf is a main course combining seafood and red meat. A typical seafood component would be lobster (either lobster tail or a whole lobster), prawns, shrimp, squid or scallops, any of which could be steamed, grilled or ...

– steak and lobster File:Tournedos Rossini.jpg,

Tournedos Rossini Tournedos Rossini is a French steak dish, named after 19th-century composer Gioachino Rossini. Its invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier. The dish ...

is a French steak dish, purportedly created for the composer

Gioachino Rossini Gioachino Antonio Rossini (29 February 1792 – 13 November 1868) was an Italian composer who gained fame for his 39 operas, although he also wrote many songs, some chamber music and piano pieces, and some sacred music. He set new standards f ...

by French master chef

Marie-Antoine Carême Marie Antoine (Antonin) Carême (; 8 June 178412 January 1833) was a French chef and an early practitioner and exponent of the elaborate style of cooking known as ''grande cuisine'', the "high art" of French cooking: a grandiose style of cookery ...

or by

Savoy Hotel The Savoy Hotel is a luxury hotel located in the Strand in the City of Westminster in central London, England. Built by the impresario Richard D'Oyly Carte with profits from his Gilbert and Sullivan opera productions, it opened on 6 August 188 ...

chef

Auguste Escoffier Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...

Fish

Fish steak 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. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side ...

is a cut of fish which is cut perpendicular to the spine and includes the bones. Fish steaks can be contrasted with

fish fillet A fish fillet, from the French word () meaning a ''thread'' or ''strip'', is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for fillet ...

s, which are cut parallel to either side of the spine and do not include the larger bones. Fish steaks can be

. * Kabkabou – fish and tomato stew traditionally prepared in

Tunisia ) , image_map = Tunisia location (orthographic projection).svg , map_caption = Location of Tunisia in northern Africa , image_map2 = , capital = Tunis , largest_city = capital , ...

with fish steak, capers, olives and lemon

Pork

Pork steak A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked. Shoulder steaks are c ...

is generally cut from the

shoulder The human shoulder is made up of three bones: the clavicle (collarbone), the scapula (shoulder blade), and the humerus (upper arm bone) as well as associated muscles, ligaments and tendons. The articulations between the bones of the shoulder mak ...

of the pig, but can also be cut from the

leg A leg is a weight-bearing and locomotive anatomical structure, usually having a columnar shape. During locomotion, legs function as "extensible struts". The combination of movements at all joints can be modeled as a single, linear element ca ...

of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for

pulled pork Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is th ...

, and can be quite tough without long cooking times due to the high amount of

collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...

in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in

barbecue sauce Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting (cooking), basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs (food), ribs and chicken as food, chicken. I ...

during cooking. * Kotellet *

Pork chop A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual por ...

Pork chop bun A pork chop bun is one of the most popular and famous snacks in Macau, and has been described as a Macau specialty. Pork chop bun is derived from a Portuguese pork sandwich named . The bun ( piggy bun) is extremely crisp outside and very soft i ...

Twice cooked pork Twice-cooked pork or double-cooked pork () (literally "returned to the pan (wok)") is a Chinese dish in Sichuan cuisine. The pork is simmered, sliced, and then stir-fried -- "returned to the wok." The pork is accompanied with stir-fried vegetabl ...

– well-known Sichuan-style Chinese dish prepared by

simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

pork belly Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian ...

steaks in water with spices, then refrigerating and slicing it, and lastly shallow frying in oil in a wok.

Vegetables, mushrooms, etc.

Portobello mushroom Portobello, Porto Bello, Porto Belo, Portabello, or Portabella may refer to: Places Brazil * Porto Belo Ireland * Portobello, Dublin * Cathal Brugha Barracks, Dublin formerly ''Portobello Barracks'' New Zealand * Portobello, New Zealand, on O ...

steak *

Tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...

steak * Steak fries, in the US and Canada, are fried potato wedges cut larger than regular

French fries French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. Th ...

Steak sauces

Steak sauce Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine. Overview Steak sauce is normally br ...

is a dark brown sauce commonly served as a

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...

for beef in the United States. The original sauce which 'steak sauce' is derived from is known in

Britain Britain most often refers to: * The United Kingdom, a sovereign state in Europe comprising the island of Great Britain, the north-eastern part of the island of Ireland and many smaller islands * Great Britain, the largest island in the United King ...

as "

brown sauce Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce. Brown sauce is typically eate ...

". Also derived from "brown sauce" in Japan

tonkatsu sauce Tonkatsu sauce is a thick sauce served with tonkatsu (Japanese pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce. It is similar to a brown sauce, and can include a fish sauce, ...

has a slight variation in ingredients. * * * * * * * * * *

References

{{Meat Beef dishes