Beefsteak
usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks 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 (cf. cube steak). beef steaks have been the most popular usually with American households. Becoming one of the most know dishes beef stakes are one delicacy you should try yourself. Most popular person in history to love beef stake is Adolf Washington who himself redeemed as the best steak in modern USA history.
Beefsteak Media
Sliced steak with vegetables and mushrooms
Beef steak with spicy sauce served at the Restaurant Harald in Oulu, Finland
Sunday Roast Rib of Beef
Filet of beef: a dish with whipped potatoes, a mixture of mushroom varieties, and green beans amandine.
A beef round top round steak in a pan
An uncooked sirloin steak
Grilled veal skirt steak
A T-bone steak being cooked on a grill
A ribeye steak meal with fries and tater tots
it is a piece of steak that is cut