A thick cut of beef cooked to a desired doneness over intense heat — the quality of the steak depends on the cut, the breed and feeding of the animal, the aging process, and the heat source, not the seasoning.
The cuts
- Ribeye — from the rib section; well-marbled, intense flavour, naturally tender
- Sirloin — from behind the ribs; less fat than ribeye, firmer texture; the standard restaurant steak
- Fillet / Tenderloin — the least-worked muscle; extremely tender, low fat, mild flavour
- T-bone — contains both sirloin and fillet separated by the T-shaped bone
- Flank / Hanger — deeply flavoured, tougher, must be rested and sliced against the grain
Doneness
Steak doneness is measured by internal temperature:
- Rare: 52°C (125°F) — cool red centre
- Medium-rare: 57°C (135°F) — warm red centre; peak flavour for most cuts
- Medium: 63°C (145°F) — pink centre
- Well done: 74°C+ (165°F+) — no pink; most fat rendered
The Maillard crust
A steak develops flavour through the Maillard reaction — the chemical browning of proteins and sugars on the surface at high heat. This requires a dry surface (pat steak dry before cooking) and a very hot pan or grill (at least 250°C). Steaming is the enemy of a crust.
Dry aging
Beef dry-aged 21–90+ days at controlled humidity develops concentrated umami flavour as enzymes break down muscle proteins, and the exterior forms a dried crust (removed before cooking). The result is more expensive, significantly more flavourful, and more tender than fresh wet-aged beef.
Find more foods by letter
Steak starts with S and ends with K. Browse other foods along the same letter.
Foods that contain a letter from "Steak":