This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steakmay also be referred to as steak.
Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks 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 chuckorround are cooked with moist heat or are mechanically tenderized (e.g. cube steak).
![Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême[2] or by Savoy Hotel chef Auguste Escoffier.[3]](http://en.m.wikipedia.org/wiki/File:Tournedos_Rossini.jpg)
Fish steak is a cut of fish which is cut perpendicular to the spine and includes the bones. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. Fish steaks can be grilled, pan-fried, broiledorbaked.
Pork steak is generally cut from the shoulder of the pig, but can also be cut from the loinorleg 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, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States. The original sauce which 'steak sauce' is derived from is known in Britain as "brown sauce". Also derived from "brown sauce" in Japan tonkatsu sauce[7] has a slight variation in ingredients.
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