A steak (from Old Norse steik, "roast") is a slice of meat, typically beef. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat.
In North America, steaks are typically served grilled, though they are also often pan-fried.
http://www.blogger.com/post-create.g?blogID=2403731739437614436
A quick look at the link showing some of their steaks involved, I think might be in order. There are, to name but a few:
Chateaubriand, Chuck, , Fillet, Rib, Rump, Sirloin, and T Bone and Porterhouse
http://www.donaldrussell.com/c/PrimaryCategory_Steaks.htm
There are more of these which essentially are variations on a theme however they all come from differing parts of the animal and as such require differing methods of cooking obviously.
As I said on previous posts my personal favourite is a rib eye steak as I find them the most tender and juicy of all.They are easily cooked either grilled or flash fried. I like them rare but at the moment must have them well done as to avoid any risk of infection.
That's a small price to pay though, as I cant wait for my next one!
Flash up the stove Mother!
Steve
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