"from the chuck or round are cooked with moist heat or are mechanically tenderized (""e.g."" cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done. Pittsburgh rare is charred on the outside. Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe. Beef steak"
"Pittsburgh rare A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term ""Pittsburgh rare"" is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and bleu. One story says that a local slaughterhouse during the depression was"
"times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: A style exists in some parts of North America called ""Chicago"". A Chicago-style steak is cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. ""Chicago-style rare""). A steak ordered ""Pittsburgh rare"" is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is"
"origins is genuine or just a play on Pittsburgh's industrial image is debatable. Many restaurant guests use the term Pittsburgh to describe a steak that is extra charred on the outside, no matter what internal temperature is desired. Pittsburgh rare A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term ""Pittsburgh rare"" is used in some parts of the"
"looking to make extra money and opened a restaurant in the front. Wealthy socialites could choose their cut of meat off of a live cow and wait while it was slaughtered. The steak would then be seared to kill bacteria and served at the cow's body temperature, thus creating ""Pittsburgh Rare"". The term started in the various steel mills in and around Pittsburgh. The mill workers needed high calorie food for the heavy work and had only 30 minutes for lunch. The blast furnaces were heated to over . They would throw a steak on the side of the blast"
"flavor, skirt steaks are often marinated before grilling, or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness. Skirt steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with ""flank steak"", a generally similar adjacent cut nearer the animal's rear quarter. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside"
"referred to as ""black and blue"" (black or ""sooty"" on the outside, and blue rare on the inside). Several other foods are called ""steak"" without actually being steaks: Beefsteak A beef steak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2"" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from"
"Skirt steak Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with ""flank steak"", a generally similar adjacent cut nearer the animal's rear quarter. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking. The inside skirt steak is often confused with the flank steak, which"
"Steak A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the Silverfinger steak cut from the loin and includes three rib bones. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steak. Steak is usually grilled, but can be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over"
"Round steak A round steak is a beef steak from the ""round"", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the ""round"" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize"
"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. The different ways in which a steak dish could be cut are - rib eye, sirloin, tenderloin, rump, porterhouse and t-bone. Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the carcass. The result is that a steak found in one country is not the same as in another, although"
"the proportion of meat and bone, although the fifth rib exceeds the prime rib in the amount of lean meat. The cross cut or cross rib, which is the last part of the chuck located between the brisket point and the short rib - can also be used as an alternative to the blade when cooking steaks. The chuck part cut from the shoulder clod is also used in place of sirloin since it has a very beefy taste. In the United States, chuck has the meat-cutting classification NAMP 113. Chuck steak Chuck steak is a cut of beef and"
"is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties. In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121. NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is adjacent to the skirt nearer the animal's rear quarter. Skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry, churrasco, and in Cornish pasties. To minimize toughness and add"
"straight blades also work; they also often have wooden handles. Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called chicken fried or country fried steaks, respectively. Thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, named after Philadelphia, the city in which they became famous. The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking"
"7-Bone Roast The 7-bone roast (also known as the center-cut pot roast) or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a ""7"", which gives these cuts their name. The steak differs from the 7-bone roast only in thickness. 7-bone steaks are cut 1/2- to 3/4-inch thick. Like most of the chuck, the 7-bone roast or ""steak"" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat such"
"the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are often cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer and zebu as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark and marlin. For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops. Some cured meat, such as"
"Beef plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it is commonly used to make pastrami. The remainder is"
"Cooking of this cut should stop as soon as it is brown on each side. These steaks can be enjoyed as follows: Popeseye steak Popeseye steak is thinly sliced rump steak, originating in Scotland and available in the United Kingdom. The etymology of the term ""popeseye steak"" is twofold: One first begins with a cut of rump steak. Then, thinly slice the rump steak across the widest face of the rump steak (shown as the top of the steak in the illustration). Slice width varies; one Scotch Beef butcher sells slices that ""typically weigh around 6oz"" each. Popeseye steak is"
"Pork steak Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder 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. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Pork steaks are considered a cheaper cut of meat, and they are often found on"
"Steak knife A steak knife is a sharp table knife, used for cutting steak. These often feature serrated blades and wooden handles, and are the only sharp knife commonly found at the modern table. Specialized steak knives emerged in America following World War II. Prior to World War I, all table knives were sharp, but required frequent upkeep—sharpening and polishing. With the decline in domestic workers (household servants), this upkeep became less feasible. Stainless steel became widespread following World War I, which did not require polishing, but did require sharpening due to manufacturing limits. Following World War II, serrated stainless"
"sale. Pork steak Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder 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. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak, and are often stewed or simmered in barbecue sauce during cooking. Pork steaks are considered a cheaper cut of meat, and they are often found"
"Beefsteak A beef steak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2"" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (""cf."" cube steak). In Australia, beef steak is referred to as just 'steak' and can"
"Steak frites Steak-frites, meaning ""steak [and] fries"" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium, which claims to be the place of its invention. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare (""""saignant""""—literally ""bloody""), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes"
"the recipes may be the same, differing ""only in their sauces, butters or garnitures"". Most important is trying to achieve Maillard reaction on your meat to ensure that restaurant quality steak each time. Steak has become a popular dish in many places around the world, cooked in domestic as well as professional kitchens, and is often a primary ingredient in a menu. It is used in small amounts in an hors d'oeuvre, in an entrée dish or, more usually, in a larger amount as the main course. Steak has also been an important breakfast dish, especially for people undertaking hard"
"Occasionally seen on menus as a ""bistro steak"", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as ""arrachera"", and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, scallions and tortillas to roll tacos. In South Texas this cut of beef is known as ""fajitas arracheras"". It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut. The hanger steak has historically been more popular in Europe. In Britain it is referred to as ""skirt"", which is not to"
"raw, minced beef called kitfo. Steak tartare Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. A less-common version in France is ""tartare aller-retour"", a mound of mostly raw ground meat that is lightly seared on both sides. The idea of eating raw"
"Strip steak The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions. According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak. In"
"of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a ""top blade"" roast. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major. Flat iron steaks usually have a significant amount of marbling."
"flavors and 'crust' texture developed by browning are generally seen as very desirable in the cooking of certain types of meat, such as a steak. The flavors and texture produced by browning cannot be obtained with only the sous-vide technique. In many cases, chefs will brown meats and other foods before placing them in the water bath or after the sous-vide cooking, using techniques such as grilling or searing on an extremely hot pan. This secondary browning is done briefly, and sometimes at higher heat than normally used, so as to affect only the surface of the food and to"
"be confused with the American skirt steak. In French it is known as the ""onglet"", in Italian the ""lombatello"", in Flanders the ""longhaas"", and in Spanish the ""solomillo de pulmón"". Its U.S. meat-cutting classification is NAMP 140. Hanger steak A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as ""butcher's steak"", because butchers would often"
"the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however. British cuts topside and silverside together are roughly equivalent to the American Round cut. New Zealand cuts also use these terms (or sometimes ""Outside Round"" for silverside). Round steak A round steak is a beef steak from the ""round"","
"cooking process. Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a ""butterflied"" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Filet mignon Filet mignon (; French for ""tender fillet"" or ""delicate/fine fillet"") is a steak cut of beef taken from"
"usually used for ground beef. Beef plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it is commonly used to"