steak

Steak is a slice of meat, typically beef, cut perpendicular to the muscle fibers and cooked quickly with high heat. In beef production, steaks are commonly taken from the rib, loin, and sirloin regions and may include bone (as in T-bone or porterhouse) or fat for flavor. Popular cuts include ribeye, New York strip, filet mignon, and sirloin steak; flank, skirt, and hanger steaks are noted for their distinct textures.

Tenderness and flavor depend on marbling, the intramuscular fat, and on aging. Wet aging involves refrigerated storage to enhance tenderness, while dry aging concentrates flavor through moisture loss and aging. Some steaks are prepared with optional marinating, though many cooks favor simple seasonings.

Cooking methods include grilling, pan-searing, broiling, and finishing with sous vide. High heat browns the surface via the Maillard reaction, while aiming for a preferred internal doneness. Common seasonings are salt and pepper; other flavorings are optional.

Doneness terms range from rare to well-done; safe minimum internal temperature for beef is 145°F (63°C) with a rest. Steaks are typically rested a few minutes after cooking to reabsorb juices. Nutritionally, a beef steak provides protein, iron, and B vitamins, with fat content varying by cut and trim.