:Steak

The word steak was written steke in Middle English, and comes from the mid-15th century Scandinavian word steik, related to the Old Norse steikja 'to roast on a stake', and so is related to the word stick or stake.{{cite encyclopedia|title=steak (n.)|encyclopedia=Merriam-Webster|year=2014|publisher=Merriam-Webster, Inc|access-date=2 October 2014|url=http://www.merriam-webster.com/dictionary/steak}} The primary definition is "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal". Fish suitable for cutting steaks from might be called "steak fish".{{cite encyclopedia |title=The Compact Edition |encyclopedia=Oxford English Dictionary |year=1933 |publisher=Oxford University Press |location=England, UK |id=10104594 |page=[https://archive.org/details/compacteditionof03robe/page/883 883] |volume=2 |isbn=9780198611172 |url=https://archive.org/details/compacteditionof03robe/page/883 |access-date=14 October 2014}} An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks.{{cite book |last1=Ayto |first1=John |title=The Diner's Dictionary: Word Origins of Food and Drink |date=1990 |publisher=Oxford University Press |isbn=978-0-19-964024-9 |pages=351–352}}

File:Ribeye med pommes frites (4406208324).jpg

Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States, and the United Kingdom."Chinese peasants had already mastered the richly varied environment and knew every edible part of it, which helped them to withstand famine. The stir-fry technique conserved precious firewood and enabled cooks to be exceedingly adaptable." {{cite book|last1=Symons|first1=Michael|title=One Continuous Picnic: A gastronomic history of Australia|date=2007|edition= 2nd|publisher=Melbourne University Press|location=Carlton, Victoria|pages=86–87|isbn=9780522853230}}

Argentina has one of the largest consumptions of beef per capita worldwide,{{cite journal|first1=Hugo M|last1=Arelovich|first2=Rodrigo D|last2=Bravo|first3=Marcela F|last3=Martínez|title=Development, Characteristics & Trends for Beef Cattle Production in Argentina|url=http://www.animalfrontiers.org/content/1/2/37.full|date=October 2011|volume=1 |issue=2|pages=37–45|publisher=Animal Frontiers|access-date=9 October 2014|journal=|archive-date=17 June 2013 |archive-url=https://web.archive.org/web/20130617053153/http://www.animalfrontiers.org/content/1/2/37.full|url-status=dead}} and much of it is grilled steak. Beef steak consumption is described as part of the "Argentine national identity".{{cite news |last1=Romero |first1=Simon |title=Argentina Falls From Its Throne as King of Beef |url=https://www.nytimes.com/2013/0/14/world/americas/argentina-falls-from-its-throne-as-king-of-beef.html?pagewanted=all&_r=1& |newspaper=The New York Times |date=13 June 2013|access-date=13 October 2014}}{{Dead link |date=November 2021 |bot=InternetArchiveBot |fix-attempted=yes }} Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over {{convert|454|g|lb|0}} being commonplace.{{cite book|url=https://books.google.com/books?id=sJurYloZsbcC&pg=PA39|title=Argentina|publisher=Globe Pequot|author1=Yogerst, Joe|author2=Mellin, Maribeth|year=2001|page=39|isbn=0762703547}}{{Dead link|date=August 2024 |bot=InternetArchiveBot |fix-attempted=yes }} Asado, considered a national dish, often includes steak.{{cite web|url=http://viaresto.com/Notas/El-asado-660.aspx|title=El asado|date=28 April 2010|work=Vía Restó.com|publisher=Grupo Clarín|location=Buenos Aires|language=es|trans-title=The asado|access-date=29 December 2012|quote=Nacido en el centro de las costumbres gauchas, el asado se impuso como el plato nacional por excelencia.|archive-date=3 December 2013|archive-url=https://web.archive.org/web/20131203103920/http://viaresto.com/Notas/El-asado-660.aspx|url-status=dead}}

The "Steak of Origin" competition has been run for a decade on behalf of the Beef+Lamb Corporation of New Zealand. It "aims to find the most tender and tasty sirloin steak" in the country. Criteria for judging claims to include tenderness, pH, marbling and percentage cooking loss", but while these data are collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, at which objective taste from a panel determines the winner. The pH is used solely to disqualify entrants and neither the marbling or the cooking loss have any effect on the outcome of the competition at any stage. {{Cite web |url=http://www.beeflambnz.co.nz/index.pl?page=about_steak_of_origin&m=507 |title=Steak of Origin (Beef+Lamb New Zealand) |access-date=9 October 2014 |archive-date=2 February 2018 |archive-url=https://web.archive.org/web/20180202231104/http://www.beeflambnz.co.nz/index.pl?page=about_steak_of_origin&m=507 |url-status=dead }}

{{main list|List of steak dishes}}

File:London broil.jpg is a North American beef dish made by broiling or grilling marinated flank steak, then cutting it across the grain into thin strips.]]

Beef steaks are commonly grilled or fried.{{Cite web |last=Decker |first=Fred |date=2020-05-11 |title=Your Guide To Different Cuts Of Steak |url=https://www.tastingtable.com/695592/steak-guide-cuts-types/ |access-date=2025-04-07 |website=Tasting Table |language=en-US}} Grilled beef steaks can be cooked at different temperatures, or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to overdone.{{Cite web |title=Degree of Doneness |url=https://www.certifiedangusbeef.com/en/cooking/degree-of-doneness |access-date=2025-04-07 |website=Certified Angus Beef |language=en}} The outside is usually seared for flavor, while the inside is cooked to suit the diner's preference. Steaks cooked well done are usually cooked throughout the entire cut of meat. For example, a beefsteak cooked well done will not have any pinkness in the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare.

Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare.{{cite book |url=https://books.google.com/books?id=2M4WAgAAQBAJ&pg=PA107|title=A Cook's Guide to Knowing When Food Is Perfectly Cooked |publisher=Chronicle Books |last1=Peterson |first1=James |year=2014 |page=107 |isbn=978-1452132280}} Different cuts of steak include rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone.{{cite web |last1=Bodnant |first1=Carly |title=Steak Cooking Times |url=http://www.bodnant-welshfood.co.uk/steak-cooking-times |website=bodnant-welshfood |access-date=8 November 2015 |archive-date=5 March 2016 |archive-url=https://web.archive.org/web/20160305045632/http://www.bodnant-welshfood.co.uk/steak-cooking-times |url-status=dead}}

Cuts of steak differ between countries owing to differences in farming the animal and butchering the carcass. The result is that a steak found in one country is not the same as in another, although the recipes may be the same, differing "only in their sauces, butters, or garnitures".{{cite book |last1=Beck |first1=Simone |last2=Bertholle |first2=Louisette |last3=Child|first3=Julia|author-link1=Simone Beck |author-link2=Louisette Bertholle |author-link3=Julia Child |title=Mastering the Art of French Cooking |date=1961 |publisher=Penguin Books |location=Middlesex, England |pages=315–317}}

Most important is trying to achieve Maillard reaction on meat to ensure that restaurant-quality steak results each time.{{Cite web |url=https://www.livescience.com/44852-cook-perfect-steak-science.html |title=How to Cook the Perfect Steak (with Science) |last1=Pappas |first1=Stephanie |website=Live Science |date=15 April 2014 |access-date=17 December 2018}}

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{{center|French steak cuts as found on menus}}

• Entrecôte: rib steak, cut from the fore and wing end parts of the rib roast sections, ribs 9–11
• Romsteck or rumsteck: rump steak cut from the part of the rump which faces the large end of the filet. This cut needs to be best quality, well-aged.
• Faux filet or contre filet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T-bone steak
• Bifteck: cut from the larger, less tender end of the filet, or any lean, boneless steak from a reasonably tender part of the animal
• Châteaubriand: corresponds to the undercut or filet portion of a porterhouse steak.

}}

{{Quotation|

Down on the place d'Armes near Racouchot's, there was a restaurant ...the Pré Aux Clercs ... [that] made very good grilled rare steaks with watercress, which at that time were beginning to be in great vogue in the big cities among the younger generation ...les sportifs... but were dismissed with impatient disgust by older gourmands raised in the intricate traditions of fine sauces and culinary disguise. It was like the Chateaubriant at the other end of the town, also known mostly for its steak and watercress and french fries. M. F. K. Fisher, writing about dining in Dijon in 1929.{{cite book|last1=M.F.K. Fisher|title=Long Ago in France|date=1993|publisher=Flamingo|location=London|isbn=058609248X |page=39|author1-link=M.F.K. Fisher}}}}

Steak has become a popular dish in many places around the world, cooked in domestic and professional kitchens, and is often a primary ingredient in a menu. It is used in small amounts in an hors d'oeuvre,{{Page needed|date=October 2024}} in an entrée dish{{Dubious|date=October 2024}} or, more usually, in a larger amount as the main course. Steak is sometimes served at breakfast dish, especially for heavy manual laborers, such as farmers.{{cite book|last1=O'Conner|first1=Elizabeth|title=Steak for breakfast|date=1958|publisher=Sydney, NSW: Angus & Robertson|ref=B0000CJZG3}} In restaurants, the doneness is usually specified by the diner: "rare", "medium rare", "medium", "medium well", or "well done". Print appearances of this use of "rare" are found as early as around 1615."["implied in: G. Markham Eng. Hus-wife in Countrey Contentments ii. 54 To know when meate is rosted enough, for as too much rareness is vnwholsome, so too much drinesse is not nourishing. [at rareness n.2] 1776 G. Colman Spleen ii. 26 For which reason they leave the food without any juices at all. Without them, Sir, instead of beef or mutton, you might as well eat mahogany?. Eat your meat as rare as possible, Sir..."{{cite web|last1=Olver|first1=Lynne|title=The Food Timeline|url=http://www.foodtimeline.org/foodmeats.html|access-date=8 October 2014|date=18 August 2014}} A steak knife is a specialized piece of cutlery to make cutting the steak easier; it is sharper than other knives and may have a serrated edge.

File:Beefsteak-badge.jpg: a grill and the motto "Beef and Liberty"]]

File:leaperrins.png Worcestershire sauce advertisement (1900)]]

Beefsteak Clubs were once part of London's club life. They were described as "a club of ancient institution in every theatre; when the principal performers dined one day in the week together (generally Saturday), and authors and other geniuses were admitted members."{{cite book|last1=Timbs|first1=John|title=Club Life of London with Anecdotes of the Clubs, Coffee-Houses and Taverns of the Metropolis During the 17th, 18th, and 19th Centuries|url=https://archive.org/details/clublifeoflondon01timbuoft|date=1866|publisher=Richard Bentley, New Burlington Street|location=London|page=[https://archive.org/details/clublifeoflondon01timbuoft/page/159 159]}} Dr Johnson's club in Ivy lane was originally a Beef-Steak Club and the "Rump-Steak or Liberty Club" was in existence from 1733–34. The present-day Beefsteak Club, established in 1876, is at 9 Irving Street, London. Among its members are many notable people.

A steakhouse is a restaurant that specializes in beefsteaks and other individual portions of meat. Chophouses started in London in the 1690s, and served individual portions of meat, known as chops.Alan Davidson, Oxford Companion to Food, s.v. 'chop' The houses were normally only open for men; for example, women were only admitted to Stone's Chop House in 1921.{{cite book|last1=Burnett|first1=John|title=England Eats Out: A Social History of Eating Out in England from 1830 to the Present|date=2004|publisher=Pearson/Longman|page=101|isbn=0-582-47266-0}}{{cite book|first=Virginia|last=Curle|title=A History of Stone's Chop House|date=1963|location=London, England}} Accounts of travellers in 19th-century London refer to their "dining off mutton chop, rump steak and a 'weal' cutlet", as well as hams and sirloins.{{cite book|first=Peter |last=Ackroyd|title=London: The Biography|date=2003|publisher=Anchor Books|location=New York|isbn=0-385-49771-7|page=310|edition=1st |author1-link=Peter Ackroyd}}

Delmonico's restaurant in New York City, which opened in 1827 and stayed open for almost 100 years, has been described as "the most famous steak restaurant in American history".{{cite book|last1=Schatzker|first1=Mark|title=Steak: One Man's Search for the World's Tastiest Piece of Beef|date=2010|publisher=Penguin Group|location=New York|isbn=978-1101190104}} Delmonico steak is a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style,{{Dubious|date=October 2024|reason="Delmonico style" is never defined}} originally from the mid-19th century.{{cite web |title=Delmonico steak: a mystery solved|url=https://www.steakperfection.com/delmonico/Steak.html |first=Joe |last=O' Connell|date=30 November 2003 |access-date=10 June 2021 |website=Steak Perfection}} Hundreds of restaurants specialize in serving steak, describing themselves as "steakhouses".{{Dubious|date=October 2024|reason=probably 10s of thousands in the US alone -- needs source and specification of how it's being counted}}

{{See also|Steak sauce}}

File:Steak au poivre (2010).jpg prepared with filet mignon and peppercorn sauce]]

Classic sauces and seasonings to accompany steak include:

• Béarnaise sauce
• Café de Paris sauce
• Compound butters such as parsley butter (to create Entrecôte à la Bretonne), garlic butter or snail butter
• Demi-glace, a rich brown sauce in French cuisine used in the preparation of Tournedos Rossini
• Mustard
• Horseradish cream
• Fresh Rosemary
• Pepper
• Peppercorn sauce
• Sauce Nivernaise
• Sautéed mushrooms{{cite book | last1=Tramonto | first1=R. | last2=Goodbody | first2=M. | last3=Fink | first3=B. | title=Steak with Friends: At Home, with Rick Tramonto | publisher=Andrews McMeel Publishing | year=2010 | isbn=978-0-7407-9257-1 | url=https://books.google.com/books?id=x3Y3lfZbihYC&pg=PA244 | page=244}}
• White wine, to create Tournedos au vin blanc
• Worcestershire sauce, a traditional commercial condiment

Commercially produced bottled sauces for steak and pre-mixed spices are also popular. In 2012 in the U.S., A1 Steak Sauce had slightly over 50% of the market share for all meat sauce products, and was the category leader.{{cite book|url=https://books.google.com/books?id=cmvmTgt93vcC&pg=PA74|title=Learning From Winners|publisher=Psychology Press|author=Pettit, Raymond|year=2012|page=74|isbn=978-1136676765}} Montreal steak seasoning is a spice mix used to flavor steak and grilled meats that was based on the pickling dry-rub mix used in preparing Montreal smoked meat.{{citation|last=Browstein|first=Bill|title=Schwartz's Hebrew Delicatessen: The Story|publisher=Véhicule Press|isbn=978-1-55065-212-3|year=2006}}

File:Reindeer steak.jpg steak, cooked rare]]

Hunter-gathering peoples cut steaks from local indigenous animals.{{Dubious|date=October 2024|reason=they certainly ate *meat*, but was it "steak" i.e. cut across the grain? WP:RS needed}} For example, Sami cuisine relies partly on the meat of the reindeer; the Inuit diet uses locally caught sea-mammal meat from whales; Indigenous Australians ate kangaroo; and indigenous North American food included bison steak.

In contemporary Argentina, where steak consumption is very high, steak is a significant part of the national cuisine and the asado has the status of a national dish.

Some vegetarians, vegans, and animal rights activists opposed to the consumption of meat have mounted protests against steakhouses.{{cite news | url=https://www.mirror.co.uk/news/world-news/vegan-activists-storm-steakhouse-stage-11932627 | title=Diners 'very emotionally upset' after vegan protesters storm steakhouse |work=Daily Mirror | date=29 January 2018}}{{Cite web|author=Jack Guy|date=28 November 2018|title=Diners moo vegan protesters out of steakhouse|url=https://www.cnn.com/2018/11/28/uk/vegan-protesters-steakhouse-gbr-scli-intl/index.html|access-date=6 August 2021|website=CNN}}{{Cite web|date=28 November 2018|title=Vegan activists storm steakhouse and play recording of cows being slaughtered to diners|url=https://www.independent.co.uk/news/uk/home-news/vegan-protest-activists-steakhouse-touro-brighton-recording-cow-animal-rights-a8654381.html |archive-url=https://ghostarchive.org/archive/20220524/https://www.independent.co.uk/news/uk/home-news/vegan-protest-activists-steakhouse-touro-brighton-recording-cow-animal-rights-a8654381.html |archive-date=24 May 2022 |url-access=subscription |url-status=live|access-date=6 August 2021|website=The Independent|language=en}}Lhendup G Bhutia, "The Radical Vegetarians Are Coming For Your Steak Knives", International Blvd, [https://www.internationalboulevard.com/the-radical-vegetarians-are-coming-for-your-steak-knives/ 13 March 2015]"Animal activists 'shaking things up' in steakhouse protest in Melbourne", SBS News, [https://www.sbs.com.au/news/animal-activists-shaking-thing-up-in-steakhouse-protest-in-melbourne/7788e99d-d296-41fe-ba71-c069963f10e0 30 January 2018]

{{main|Beefsteak}}

{{see also|Meat hanging|Beef aging|Cut of beef}}

Various cuts of beef are used for steak. The more tender cuts, from the loin and rib, are generally cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are generally cooked with moist heat or are mechanically tenderized (e.g., cube steak).

Beefsteak is graded for quality, with higher prices for higher quality. For example, beef tenderloin is the most tender,{{cite web|url=https://www.graziersbeef.com.au/|title=Graziers Australian Beef|website=Graziers Australian Beef}} while wagyu, such as Kobe beef from Japan, is also known for its high quality.{{cite web|url=http://www.blackgoldfarms.com.au/facts.html|title=Facts and Origins Wagyu Meat - Black Gold Farms|website=www.blackgoldfarms.com.au}}

The quality and safety of beefsteak as a food product is regulated by law. Australia has National Meat Accreditation standards;{{cite web|url=http://www.ausmeat.com.au/industry-standards/national-accreditation-standards-%28nas%29.aspx|title=AusMeat Ltd National Accreditation Standards|access-date=7 October 2014|archive-date=24 December 2017|archive-url=https://web.archive.org/web/20171224204347/http://www.ausmeat.com.au/industry-standards/national-accreditation-standards-(nas).aspx|url-status=dead}} Canada has the Canadian Beef Grading Agency;[http://www.canadabeef.ca/us/en/quality/CBGA/default.aspx The Canadian Beef Grading Agency] {{Webarchive|url=https://web.archive.org/web/20141011172238/http://www.canadabeef.ca/us/en/quality/CBGA/default.aspx |date=11 October 2014 }} in the United Kingdom, the Food Standards Agency is responsible;{{cite web|url=https://www.food.gov.uk/business-guidance/industry-specific-advice/meat-premises-and-slaughter|title=Meat premises and slaughter|website=Food Standards Agency}} in the United States, young beef is graded by the United States Department of Agriculture as Select, Choice or Prime,{{cite web|url=http://blogs.usda.gov/2013/01/28/what%E2%80%99s-your-beef-%E2%80%93-prime-choice-or-select/|title=What's Your Beef – Prime, Choice or Select?|publisher=USDA|date=28 January 2013|access-date=6 October 2014|author=Meadows, Larry|archive-date=1 October 2014|archive-url=https://web.archive.org/web/20141001142944/http://blogs.usda.gov/2013/01/28/what%E2%80%99s-your-beef-%E2%80%93-prime-choice-or-select/|url-status=dead}} where "Prime" refers to beef of the highest quality, typically that which has significant marbling. In 1996 in the U.S., only 2.4% of cattle were graded as prime,{{cite web|url=http://www.cabpartners.com/news/published/wlj_march_13_20_06.pdf|title=Quality beef demand outstrips supply|publisher=Western Livestock Journal|date=13 March 2006|access-date=6 October 2014}} and most Prime beef is sold in restaurants and hotels.

File:Beef inspection USDA.jpg|Inspected beef carcasses tagged by the USDA

File:Sliced Matsusaka wagyu beef.jpg|High grade sliced Matsusaka wagyu beef (rib section meat)

File:Matsusaka sirloin.jpg|Matsusaka sirloin steak

Beefsteak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well, or well done. More tender cuts can be cooked relatively quickly at very high temperatures, such as by broiling or grilling. Pittsburgh rare is charred on the outside. Beef, unlike some other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beefsteak, though surfaces can potentially be contaminated from handling, thus very rare steak (seared on the outside and raw within) is generally accepted as safe.

The wide range of quickly-prepared and well-known beefsteak dishes includes minute steak, steak sandwiches, and steak and eggs. Steak meat is also often minced, shredded, chopped finely or formed to create a range of dishes that retain the name "steak":

• Chicken-fried steak – a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with U.S. Southern cuisine.
• Restructured steak – a class of beefsteaks made from smaller pieces of beef fused together by a binding agent. Its development started in the 1970s.

{{main|Fish steak}}

Fish steaks are cut perpendicular to the spine and may include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon, and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or sauce or cooked en papillote.{{cite book|url=https://books.google.com/books?id=PRexZgYY6MUC&pg=PT125|title=Essentials of Cooking|publisher=Artisan Books|author=Peterson, James|year=2003|pages=112–113|isbn=1579652360}}

File:Swordfish steaks for sale.JPG|Swordfish steaks for sale at a market

File:Salmon steaks.JPG|Salmon steaks on display

File:tuna steak.JPG|Tuna steak served in a French bistro

File:2nd June 2012 Lamb Steak 1.jpg fillet steak]]

Lamb steaks come from a range of cuts and are a versatile ingredient that can be used in a range of dishes. It is commonly found sliced into salads.{{cite book|last1=Psilakis|first1=Michael|last2=Binns|first2=Brigit|last3=Shapiro|first3=Ellen|title=How to Roast a Lamb. New Greek Classic Cooking|date=2009|publisher=Little, Brown and Co./Hachette Book Group|location=New York, NY|isbn=9780316071734|edition=1st eBook|url=https://books.google.com/books?id=Uea0fuqZgqIC|access-date=12 October 2014}}

{{main|Pork steak}}

Pork steaks are generally cut from the shoulder of the pig but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork and can be quite tough without long cooking times due to the high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than a typical beef steak and may be stewed or simmered in barbecue sauce during cooking.

Cooked gammon steaks are a component of a full breakfast, whereas steaks from a rolled pork loin are more likely to be served at lunch.

A Boston butt is a pork steak originating from colonial New England, where butchers would pack fewer valuable cuts of pork in barrels, called butts.{{US patent reference| number = US 5195924 A| y =1993| m =03| d =23| inventor = Eugene D. Gagliardi, Jr.| title = Method of butchering an animal carcass to produce a generally flat, boneless meat product and meat product produced}}

File:HK Wellcome Shop frozen pork meat Ham Steak Nutrition Information Dairy Farm Intl barcode Sept-2012.JPG|Frozen ham steak for sale in Hong Kong

File:Pork loin ham 2.jpg|Ham steaks

File:Flatten pork steaks-01.jpg|Pork steaks being flattened

Thick sliced or chopped and formed chicken is used to create mainly traditional southern dishes such as chicken fried chicken.{{cite web|url=https://www.foodnetwork.com/recipes/bobby-deen/bobbys-chicken-fried-chicken-recipe-2200853|title=Bobby's Chicken-Fried Chicken|publisher=foodnetwork.com|access-date=18 October 2018}} This may also refer to beef cuts such as a hip steak or a shoulder blade steak,{{cite book|last=Pépin|first=Jacques|title=Jacques Pépin New Complete Techniques|url=https://books.google.com/books?id=vRWP-8h3sZkC|year=2012|publisher=Black Dog & Leventhal Publishers|isbn=978-1-4532-9508-3|page=[https://books.google.com/books?id=vRWP–8h3sZkC&pg=PA23–IA21&dq=%22chicken+steak%22 23]}} or a small portion of chuck steak with a visible line of white connective tissue.{{cite book|last=Sinclair|first=Charles Gordon|title=International Dictionary of Food and Cooking|url=https://books.google.com/books?id=fnveo8cyxKkC|year=1998|publisher=Taylor & Francis|isbn=978-1-57958-057-5|page=[https://books.google.com/books?id=fnveo8cyxKkC&pg=PA118&dq=%22chicken+steak%22 118]}}

Sliced vegetables can be used as vegetarian nonmeat "steak" alternatives, such as cauliflower, portobello mushrooms, and eggplant.{{cite news|last1=Yonan|first1=Joe|title=Weeknight Vegetarian: Craving a vegetable 'steak'|url=https://www.washingtonpost.com/lifestyle/food/weeknight-vegetarian-craving-a-vegetable-steak/2013/05/20/8f6733ea-be66-11e2-9b09-1638acc3942e_story.html|newspaper=Washington Post|access-date=9 October 2014}} Beans and legumes (such as soybeans) have also been used to form steak-like foods.{{cite journal|title=Bean "steak" manufactured for factory menus|journal=New Scientist|date=5 October 1972|volume=56|issue=814|page=21|url=https://books.google.com/books?id=AVgAFk6u_CMC&pg=PA21|publisher=Reed Business Information|access-date=15 October 2014|issn=0262-4079}}{{cite book|url=https://books.google.com/books?id=D8IvAAAAYAAJ&q=vegetarian+%22Bean+steak%22|title=Beef processing and marketing: proceedings of an International Symposium held in Dublin, April 28–29, 1971|publisher=An Foras Talúntais|date=1971|access-date=8 October 2014|author=Institute of Food Science and Technology (U.K.), Ireland. Irish Livestock and Meat Commission|page=22}}{{cite book|url=https://books.google.com/books?id=lYrGAAAAMAAJ&q=vegetarian+%22Bean+steak%22|title=Minutes of the Wartime Conference of General Managers|publisher=W.E. Long Company|date=1943|access-date=8 October 2014|page=19}} Watermelon steaks are sliced and cooked pieces of watermelon.

In 2019, the European Union included steak as one of the protected designations under a revised regulation that passed with 80% approval. The decision will be put to member states and the European commission. The change was "designed to protect meat-related terms and names exclusively for edible parts of the animals". It was felt that "steak should be kept for real steak with meat" and that a new name was needed for new non-meat products so that people know what they are eating.{{Cite news|url=https://www.theguardian.com/food/2019/apr/04/eu-to-ban-non-meat-product-labels-veggie-burgers-and-vegan-steaks|title='Veggie discs' to replace veggie burgers in EU crackdown on food labels|last=Boffey|first=Daniel|date=4 April 2019|work=The Guardian|access-date=2 May 2019}}

File:Bean steaks.JPG|Bean patties, served with a sauce

File:Bishop, East Dulwich, London (3666527372).jpg|An eggplant burger topped with Feta cheese

File:Grilled watermelon.JPG|Watermelon slices on a grill

{{portal|Food|Agriculture and Agronomy}}

• List of beef dishes
• Meat on the bone

{{Reflist}}

• {{cite book |last=Fussell |first=Betty Harper |title=Raising Steaks: The Life and Times of American Beef |publisher=Houghton Mifflin Harcourt |year=2008|isbn=978-0151012022 |url=https://books.google.com/books?id=ew06iEKr63AC |ref=none}}

{{Subject bar |commons=y |commons-search=steaks |n=y |wikt=y |q=y |s=y |v=y}}

{{Meat}}

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