steak
Describes a steak that is easy to cut and chew.
Describes a steak that is full of natural juices and moisture.
Similar to juicy, emphasizing a pleasant texture and taste.
A steak cooked on a grill.
Cooked to have a warm, red center.
Cooked to have a pink center.
A very tender cut of beef from the loin.
Cooked very lightly, with a cool red center.
A prime cut of beef from between the porterhouse and the rump.
Refers to a steak of the highest grade or quality.
Cooked thoroughly with no pink inside.
Describes a steak that is difficult to chew.
A steak cut from the short loin, including a T-shaped bone.
A steak with very little fat.
A thick, cross-section slice of salmon.
Specifies that the steak is from a cow.
A thick slice of tuna fish.
A cut of beef from the lower abdominal muscles.
Specifies the weight of the steak.
Specifies the weight of the steak.
A piece of steak coated in seasoned flour and pan-fried.
A thick slice of cured ham, served like a steak.
Cuts of beef suitable for stewing.
A tougher cut of beef suitable for slow cooking.
A restaurant that specializes in serving steaks. Often written as one word: steakhouse.
An evening meal where steak is the main course.
A sharp table knife with a serrated blade for cutting steak.
A sandwich filled with cooked steak.
A savory pie filled with pieces of steak and gravy.
A common way to say you are eating steak, especially for a meal.
To consume steak as food.
To cook a steak using intense heat from above or below.
To prepare a steak by applying heat.
To cook a steak in a pan with hot fat or oil.