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A steak is a large slab of meat, usually beef, but also possibly fish such as salmon. Steak slab is cut perpendicular to the muscle fibres, in contrary to fillet, which is cut parallel to muscle fibres. Steaks are typically served grilled. A restaurant that specializes in steaks is known as a steakhouse.
Types of beef steaks:
- filet mignon - a small choice tenderloin
- flank - from the underside and can be tough
- porterhouse - similar to T-bone but with more tenderloin
- rib
- rib eye - boneless rib steak
- round
- salisbury - from ground beef with onions and occasionally mushrooms
- sirloin - one of the most popular commercial cuts
- strip loin - also known as top loin - a porterhouse less the tenderloin
- T-bone - from loin area with "T" shaped bone
- tenderloin - boneless steak, also known as filet mignon or filet steak; considered the most tender
See also: Carpetbag steak, steak tartare
See also these pictures and diagrams of beef cuts (http://www.ansi.okstate.edu/resource-room/meats/cutsofbeef/).
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