Delicious Steak Food

A steak (from Old Norse steak, "roast") is a piece of meat (usually beef). Most steaks are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, the steak is usually served grilled, pan-fried, or broiled. 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 mechanically tenderized.

In the United States and Canada, a restaurant that specializes in beef steaks can be known as the Steakhouse.

In the United States a steak dinner usually consisted of steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. 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 are popular. A well-known accompaniment to steak is shrimp or cooked lobster tail, a combination often called "surf and turf" or "reef and beef" and "pier and steer". Rounding out the steak dinner with a kind of bread, usually a dinner roll.

Special steak knives are provided along with steak. Steak knives sharper than most table knives and are usually serrated, though straight blades also work, they also often have wooden handles. seasoning preparations generally known as a steak sauce on a table in steakhouses. Tenderized round or sirloin steak, breaded and pan-fried or fried, are called chicken fried or country fried steak, respectively. Luka thinly sliced ​​ribeye or other tender, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, named after Philadelphia, the city where they became famous.

In France, steak is usually served with french fried potatoes, also known as "frites", and this combination is known as "steak-frites". Vegetables are usually not served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. It is also the case in England.

In Italy, the steak was not widely eaten until after World War II because the relatively rugged countryside does not readily accommodate the space requirements and resources of large herds of cattle. Some areas of Piedmont and Tuscany, however, renowned for the quaility of their beef. Bistecca alla Fiorentina is a well-known specialty of Florence, but it is usually served with just a salad or Tuscan beans. From the 1960s onwards, the economic benefit is allowing Italy to buy red meat diet.