The word “Steak” is derived from an Old Norse word “steik” meaning “roast”. It is a continental dish, popular all over the world, served in restaurants and Steakhouses with or without various accompaniments such as Potatoes, Vegetables, etc.
Steak is actually a slice of meat such as Beef or Lamb from the most tender cuts of the animal such as the short loin, sirloin and rib areas with names such as Porterhouse, T-bone, Rib-eye, etc. It is cut on a slant, perpendicular to the muscle fibres, so that it can cook fast. The steaks cut from these parts are quite tender and range in thickness between half to one inch and are cut in a size intended to be one serving per person. Steaks from the short loin, rib, and sirloin are best when grilled or broiled / pan-fried. Steaks can also cut from the chuck, round, plate, and flank. However these are a bit tough if not cooked properly. However they should be marinated for a few hours then cooked.