steaks

Steaks are cuts of meat, typically beef, intended for quick, high-heat cooking methods. While beef is most common, steaks can be prepared from other animals, including bison, lamb, pork, venison.

Common beef cuts marketed as steaks include ribeye, New York strip (also known as sirloin in some markets), filet mignon (tenderloin), T-bone and porterhouse (bone-in dual cut with tenderloin and strip), sirloin steaks, flank, skirt, and round cuts like top round or sirloin tip. Boneless and bone-in varieties differ in flavor and cooking time; bone can add moisture and character.

Preparation and cooking: steaks are typically seasoned with salt and pepper; others use marinades. High-heat methods such as grilling, pan-searing, or broiling are common. Cooking temperatures vary: many prefer rare to medium-rare (about 120-135°F/49-57°C) or up to medium (130-145°F/54-63°C). The USDA recommends cooking beef to 145°F (63°C) with a 3-minute rest. Resting allows juices to re-distribute.

Marbling—the intramuscular fat—greatly influences tenderness and flavor. Steaks are sold with grade labels (USDA Prime, Choice, Select) and can be dry-aged or wet-aged to enhance tenderness. Nutrition varies by cut, but steaks are generally high in protein and fat; leaner cuts have less fat, fattier cuts more calories.

In cuisine, steaks are central to many traditions and are served plain or with sauces and sides. The term encompasses a broad range of methods, cuts, and regional preparations, but the core idea is a tender, sliceable beef cut prepared with heat and minimal handling.