A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness...

and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet, a generally similar adjacent...

and chewy,: 14  but flavorful, and often confused with both skirt steak and hanger steak. It is very common in France as bavette and other countries such...

medium-rare steak. Flank also serves as a common cut for steak jerky. Food portal List of steak dishes Sirloin steak Ribeye steak Hanger steak Skirt steak Flap...

American slang for large, pendulous breasts Hanger (film) a 2009 horror film Hanger steak, a tender cut of steak Hanger, Inc., prosthetic and orthotic provider...

part of the brisket. It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon...

Chicken-fried steak, also known as country-fried steak, is an American Southern breaded cutlet dish consisting of a piece of beefsteak (most often tenderized...

such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat. Popeseye steak Thinly sliced rump steak, originating in Scotland...

Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak...

Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper,...

The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short...

Shota Nakajima Gavin Kaysen salmon & red miso Michael Voltaggio L; 6-8 hanger steak & cheddar cheese Tiffany Derry W; 6-5 black cod & burdock root Brooke...

and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a T-shaped lumbar...

In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin...

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced...

the name. There is a reference to a "Hamburg steak" as early as 1884 in The Boston Journal.[OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune...

Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed...

A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and...

Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch)...

Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from...

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...

Swiss steak is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings...

Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan)...

Steak frites, meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries...

A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739,...

Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce...

Steak au poivre (French pronunciation: [stɛk o pwavʁ], Quebec French pronunciation: [stei̯k o pwɑːvʁ]), or pepper steak, is a French dish that consists...

beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles...

A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In...

Delmonico steak (/dɛlˈmɒnɪkoʊ/) is one of several cuts of beef (usually ribeye), cut thickly as popularized by Delmonico's restaurant in New York City...