steak

Steak is a thick slice of beef, typically 1 to 2 inches (2.5–5 cm) in thickness, cut perpendicular to the muscle fibers from the hindquarters or rib section of the animal. Quality beef cuts for steaking come primarily from the loin, rib, and chuck regions, with variations in tenderness, marbling, and flavor depending on the specific muscle group and animal feed. Premium cuts include ribeye (with intramuscular fat), New York strip (leaner, with fine grain), filet mignon (most tender, minimal marbling), and T-bone/Porterhouse steaks (combining strip and tenderloin). The flavor profile ranges from mild and delicate in tenderloin to rich and beefy in ribeye, intensified by marbling (intramuscular fat) and the animal's diet.

Steak quality is graded by marbling and color; USDA Prime grade (highest) contains abundant fat distribution that enhances juiciness and flavor during cooking. The Maillard reaction—the browning that occurs when meat reaches high temperatures—develops complex, savory flavors characteristic of well-cooked steak.

Steak is prepared through high-heat cooking methods that sear the exterior while preserving the interior's desired doneness—from rare to well-done. Grilling, pan-searing, and broiling are the primary techniques, often finished in the oven for thicker cuts. Common accompaniments include béarnaise or chimichurri sauces, herb butters, and simple salt-and-pepper seasoning to highlight the meat's natural flavors. Steaks are central to Western cuisine, particularly American, Argentine, and European beef traditions, and are served as standalone main courses, sometimes with sides such as potatoes or grilled vegetables. Resting the cooked steak for 5–10 minutes allows myofibrils to relax, retaining juices and improving tenderness.