beefsteak

Beefsteak is a thick slice of beef prepared for quick, high-heat cooking. It is usually cut from the loin or rib primal, although it can come from other primal cuts such as the sirloin. Common beefsteak varieties include ribeye, New York strip, filet mignon (tenderloin), and top sirloin, as well as bone-in cuts such as porterhouse or T-bone that pair a portion of tenderloin with a larger strip.

To cook, the steak is typically seasoned with salt and pepper and cooked on a grill, in a hot skillet, or under a broiler. Resting the meat after cooking helps retain juices. For flavor, cooks may use marination, dry rubs, or aging (dry-aged or wet-aged) to enhance tenderness and depth of flavor. The marbling within the muscle and how the meat has been aged largely determines tenderness and taste.

Doneness ranges from rare to well done, with internal temperatures commonly cited by cooks. Following safety guidelines, many authorities recommend cooking steaks to at least 145°F (63°C) and allowing a rest of at least 3 minutes; many diners prefer rarer levels such as medium-rare (about 130-135°F) for texture and flavor.

Nutrition and serving: beefsteak provides high-quality protein and minerals such as iron and zinc; fat content varies by cut and trimming. It is often served with simple accompaniments such as salt, pepper, butter, herbs, or sauces and can be paired with vegetables, potatoes, or grains depending on cuisine.