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List of steak dishes

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Steak
Main articles Steak Beefsteak Fish steak Pork steak Steakhouse
List of steak dishes Asado Beef Manhattan Beef Wellington Bife a cavalo Bistecca alla fiorentina Boiled beef Bulgogi Carpetbag steak Carne asada Chateaubriand steak Cheesesteak Chicken fried steak Bistek Tagalog Bollito misto Delmonico steak Fajita Finger steaks Hamburg steak London broil Mongolian beef Pepper steak Pot roast Roast beef Italian beef Prawn cocktail, steak and Black Forest gateau Salisbury steak Sha cha beef Shawarma Standing rib roast Steak and eggs Steak and kidney pie Steak and kidney pudding Steak and oyster pie Steak au poivre Steak burger Steak de Burgo Steak Diane Steak frites Steak sandwich Steak tartare Suadero Surf and turf Swiss steak
Cuts of beef Forequarter cuts Hindquarter cuts 7-bone Blade Chuck Fillet Flank Flap Flat iron Hanger Plate Popseye Ranch Rib eye Rib Round Rump Silverside Sirloin Skirt Strip T-bone Tenderloin Top sirloin Tri-tip
Preparation Aged Barbecued Braised Char grilled Chopped Cured Fried Marinaded Pickled Poached Roasted Salt-cured Seared Smoked
Related topics List of beef dishes Doneness Meat on the bone Restructured steak Steak knife Steak sauce
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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 steak may also be referred to as steak.

Beef[edit]

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).

• Asado – Meat dish traditional in Uruguay, Argentina, Peru, Paraguay and Chile – some asado dishes use beef steak
• Beef Wellington – Filet steak with pâté and duxelles in puff pastry
• Bistecca alla fiorentina
• Bistek – Filipino dish
• Bistik jawa – Flat cut of beef
• Bulgogi – Korean meat dish
• Carpetbag steak
• Carne asada – Dish of grilled and sliced beef
• Chateaubriand (dish) – Front cut of a beef tenderloin
• Cheesesteak – Steak and cheese sandwich from Philadelphia
• Chicken-fried steak – American breaded cutlet dish
• Delmonico steak – Preparation of beef popularised in New York City
• Fajita – Tex–Mex dish – term originally referred to the cut of beef used in the dish which is known as skirt steak.^[1]
• Finger steaks – Deep-fried steak strips
• Hamburg steak – German patty of ground beef
• London broil – North American beef dish
• Mongolian beef – Taiwanese beef dish
• Pepper steak – Chinese American steak dish
• Pittsburgh rare – Method of cooking steak
• Salisbury steak – American beef dish
• Selat solo – Indonesian beefsteak dish
• Sha cha beef – Chinese dish made of shacha sauce and beef strips
• Shooter's sandwich – Steak sandwich of English origin
• Steak and eggs – American breakfast dish
• Steak and kidney pie – British savoury pie
• Steak and kidney pudding – British dish made of stewed steak, ox kidney, and suet pastry
• Steak and oyster pie
• Steak au poivre – French steak dish
• Steak burger – Food consisting of a beef patty between rounded bunsPages displaying short descriptions of redirect targets
• Steak de Burgo – Beef dish from the Midwestern United States
• Steak Diane – Dish of steak with sauce
• Steak frites – Dish of steak paired with French fries
• Steak Oscar – Dish of veal or beef, crab, and sauce
• Steak sandwich – Type of sandwich
• Steak tartare – Starter dish composed of finely chopped raw meat
• Suadero – Thin cut of meat in Mexican cuisine
• Surf and turf – Dish containing both seafood and meat
• Swiss steak – Braised meat dish

• 
  Steak tartare
• 
  Surf and turf – steak and lobster
• 
  Wagyu beef plate
• 
  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]

Fish[edit]

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.

• Kabkabou – fish and tomato stew traditionally prepared in Tunisia with fish steak, capers, olives and lemon

Pork[edit]

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.

• Kotellet
• Pork chop
• Pork chop bun
• Twice cooked pork – well-known Sichuan-style Chinese dish prepared by simmering pork belly steaks in water with spices, then refrigerating and slicing it, and lastly shallow frying in oil in a wok.

Vegetables, mushrooms, etc.[edit]

• Portobello mushroom steak^[4]
• Tofu steak
• Steak fries, in the US and Canada, are fried potato wedges cut larger than regular French fries

Steak sauces[edit]

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^[5] has a slight variation in ingredients.

• A1 Steak Sauce – Brand of brown sauce condimentPages displaying short descriptions of redirect targets
• Béarnaise sauce – Sauce made of clarified butter and egg yolk
• Café de Paris sauce – Butter-based sauce
• Compound butter – Butter mixed with other ingredients
• Demi-glace – Sauce in French cuisine
• Gravy – Sauce made from the juices of meats
• Heinz 57 – Synecdoche of the historical advertising slogan "57 Varieties"
• HP Sauce – British sauce made with tamarind
• Peppercorn sauce – Culinary cream sauce
• Worcestershire sauce – English fermented condiment

See also[edit]

• List of beef dishes
• List of fish dishes
• List of pork dishes
• List of foods
• Restructured steak
• Wagyu

References[edit]