lb. steak

A steak is a slice of beef cut perpendicular to the muscle fibers, typically 1 to 2 inches thick, sourced from various primal cuts including the ribeye, New York strip, filet mignon, sirloin, and T-bone. The term originates from Middle English and Old Norse roots and has been a cornerstone of Western cuisine for centuries. Steaks vary in tenderness, fat content, and flavor depending on their anatomical origin; cuts from less-exercised muscles (such as the tenderloin) are notably tender, while heavily-exercised areas (like the chuck) require longer cooking or marinating. The characteristic beef flavor develops through the Maillard reaction during cooking, creating a savory umami profile enhanced by natural glutamates and nucleotides present in the muscle tissue.

High-quality steaks are typically graded by marbling (intramuscular fat distribution), with USDA Prime grade representing the highest level of marbling and tenderness for retail markets. Different regional beef cultures—Argentine, Japanese wagyu, American Midwest, and Australian—produce steaks with distinct characteristics based on breed, diet, and aging practices.

Steaks are prepared using high-heat cooking methods—pan-searing, grilling, broiling, or sous-vide—to develop a flavorful crust while maintaining a tender interior. The cooking method and final internal temperature (rare, medium-rare, medium) significantly influence texture and juiciness. Steaks are commonly seasoned minimally with salt and pepper to highlight the beef's natural flavors, though compound butters, chimichurri, peppercorn crusts, and béarnaise sauce are traditional accompaniments across different cuisines. They are served as centerpiece proteins in steakhouse cuisine, but also appear in global preparations such as Korean bulgogi, Japanese teppanyaki, and Latin American asados. Resting the cooked steak before slicing allows residual moisture to redistribute, preserving juiciness.