Beefsteak
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 chuck or round are cooked with moist heat or are mechanically tenderized
Regional variations
In the
United Kingdom, steak is typically served with chips (french fries), fried
mushrooms and a fried
tomato. Other vegetables such as
peas,
carrots or a green salad can also be served. English mustard and ketchup are condiments sometimes used. The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, "Les Rosbif" from the French.
In the
United States, a restaurant that specializes in beefsteaks is known as a steakhouse, and typical steak dinner consists of a steak, with a starchy side dish, usually baked or mashed
potatoes, but occasionally another potato dish, rice, pasta, or beans. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with corn on the cob,
green beans, creamed
spinach,
asparagus, tomatoes, mushrooms, peas, and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef" and "pier and steer". Rounding out an American steak dinner is some sort of bread, usually a dinner roll.
In
Australia, beefsteak is available in almost every pub, bistro or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues will usually have between 5 and 7 different cuts of steak, on their own menu, and is served medium rare by default. A steak is normally accompanied by a choice of thick sauce, such as mushroom or
pepper, and a choice of either Chips (thick fries) or Jacket Potato. A complementary choice of side salad or steamed vegetables is also commonly offered.
Special steak knives are provided, which are usually serrated, though 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.
In France, steak is usually served with French fries or 'pommes frites' as they are referred to in French. The combination is known as 'steak-frites.' Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. This is also the case in Argentina.
In Italy, steak was not widely eaten until after World War II because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of Piedmont and Tuscany, however, were renowned for the quaility of their beef. Bistecca alla Fiorentina is a well-known specialty of Florence; it is typically served with just a salad. From the 1960s onward, economic gains allowed more Italians to afford a red meat diet.
In the
Balkan region, steak is often rubbed with mustard and pepper, and marinated in
vinegar and vegetable oil for up to a week. It is then fried in butter, and a slice of toast is then used to soak up the pan drippings. The steak is served on the toast and topped with optional fried
egg and a sprig of
parsley.
