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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, cooked in sauce, such as hinein steak and kidney pie, or minced and formed into patties, such as hamburgers.

Mit der richtigen Technologie bei dem Kurzbraten könnt ihr die verschiedenen Garstufen noch rein der Pfanne voneinander unterscheiden – ebenso feststehen, dass Dasjenige Steak medium ist, wenn ihr es auf dem Teller aufschneidet.

Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones.

Grilled portobello mushroom may Beryllium called mushroom steak, and similarly for other vegetarian dishes.[3] Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives.

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London broil is a North American beef dish made by broiling or grilling marinated flank steak, then cutting it across the grain into thin strips.

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Easy Grilled Tri-Tip: "A great way to quickly grill large cuts of tri-tip beef," states this recipe. "You can even make it on a busy weeknight. I've also made this for BBQ parties. It's better than buying a bunch of steaks!"

A long, thin, very flavorful cut that cooks very fast over a high flame. Skirt steak's loose-rope structure creates lots of nooks and crannies for marinades.

Italian Ribeye: This recipe calls for boneless ribeyes. The steaks marinate for an hour in a wet rub made with Italian herbs, balsamic vinegar, and olive oil. Then it's off to the hot grill.

Delmonico's restaurant rein Big apple City, which opened rein 1827 and stayed open for almost 100 years, has been described as "the most famous steak Speisewirtschaft in American history".

Romsteck or rumsteck: rump steak cut from the parte of the rump which faces the large end of the filet. This cut needs to be best quality, well-aged.

Carl Hanson Carl Hanson is a Senior Editor at Allrecipes who has been writing about food and wine for nearly 20 years. He enjoys creating content that informs, entertains, and assists busy home cooks get nourishing meals on the table for their families.

Filet Mignon with Rich Balsamic Glaze: Quickly sear the steaks in a hot skillet, click here then sizzle the pan with equal parts of balsamic vinegar and red wine, cover, and braise briefly to create a wonderful glaze.