Beefsteak
Beefsteak
Beefsteak (/ˈbiːfsteɪk/) is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The term is also used for some types of pork steaks.
Etymology
The term "beefsteak" is first recorded in the 17th century, derived from the Old French bifteck, which is a combination of bif meaning beef and teck meaning steak.
Types of Beefsteak
There are several types of beefsteak, including:
Each type of steak comes from a different part of the cow and has a unique flavor and texture.
Preparation
Beefsteak can be cooked in a variety of ways, including grilling, broiling, and pan-frying. It is often seasoned with salt and pepper, and sometimes with other spices or marinades. Some people prefer their steak rare, while others prefer it medium or well-done.
Related Terms
- Beef: The meat from a cow.
- Steak: A cut of meat, usually beef.
- Grilling: A method of cooking that involves direct heat.
- Broiling: A method of cooking that involves indirect heat.
- Pan-frying: A method of cooking that involves cooking in a small amount of fat.
External links
- Medical encyclopedia article on Beefsteak
- Wikipedia's article - Beefsteak
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