Steaks Meaning: Definition, Examples, and Translations
๐ฅฉ
steaks
[steษชks ]
Definitions
food
High-quality cuts of meat, typically beef, that are cooked by grilling or frying. Steaks are often thick and juicy, with a charred exterior and a tender interior.
Synonyms
beefsteak, filet mignon, ribeye.
Which Synonym Should You Choose?
| Word | Description / Examples |
|---|---|
| steaks |
A general term for thick slices of meat, typically from beef, that are grilled, fried, or broiled.
|
| beefsteak |
A specific type of steak that comes from beef, emphasizing its origin from a cow. It can be used interchangeably with 'steaks' but highlights the type of meat.
|
| filet mignon |
A high-end, tender cut of beef taken from the smaller end of the tenderloin. Suitable for fine dining or special occasions.
|
| ribeye |
A flavorful cut of beef that comes from the rib section. Known for its marbling and rich taste, often chosen by steak enthusiasts.
|
Examples of usage
- I ordered a juicy steak for dinner last night.
- He prefers his steaks to be cooked medium-rare.
sports
A stake or post to which a horse, cow, etc., is tied for feeding.
Synonyms
Which Synonym Should You Choose?
| Word | Description / Examples |
|---|---|
| steaks |
Primarily used in the context of food, particularly referring to thick slices of meat, especially beef, that are cooked by grilling, broiling, or frying.
|
| post |
Commonly used to refer to a piece of wood or metal placed in an upright position for support, as well as an act of sending information online or by mail.
|
| peg |
Often used in contexts involving securing or attaching objects. It can refer to a small hook or pin used to hold things together.
|
| pole |
Usually refers to a long, slender object, often used for support or as a tool. It can also imply geographic poles.
|
Examples of usage
- The horses were tied to wooden steaks in the field.
Translations
To see the translation, please select a language from the options available.
Interesting Facts
Culinary History
- In ancient times, flavors were often enhanced by marinating meat in wine or vinegar before cooking.
- Steaks became popularized in the 19th century as grilling and outdoor cooking gained popularity.
- Different cultures have distinct cuts and preparations, such as Argentina's asado and Japan's wagyu.
Nutritional Science
- Rich in protein, steaks provide essential amino acids that help with body repair and muscle growth.
- Beef is also a good source of iron, which is vital for creating red blood cells.
- Some cuts have more fat than others, affecting both taste and health benefits.
Cultural Significance
- In the United States, steak is often associated with backyard barbecues and celebrations.
- Films and media frequently depict steak dinners as symbols of luxury or high-class eating.
- Countries like Argentina celebrate the 'asado,' a social barbecue tradition that emphasizes communal eating.
Cooking Techniques
- Common cooking methods include grilling, broiling, baking, and pan-searing, each affecting flavor and texture.
- The 'Maillard reaction' occurs when steak is seared, creating a delicious brown crust through a chemical change.
- Resting the steak after cooking allows juices to redistribute, enhancing flavor and tenderness.
Environmental Impact
- Beef production can result in significant greenhouse gas emissions, raising concerns about sustainability.
- There are ongoing discussions about more humane farming practices and environmental stewardship in the meat industry.
- Some consumers are turning to alternative sources of protein as a means of reducing their environmental footprint.
Origin of 'steaks'
The word 'steak' originated from the mid-15th century Middle English word 'steik', which meant a thick slice of meat or fish. It is believed to have come from Old Norse 'steik', meaning to roast on a stick. The culinary sense of 'steak' as we know it today, referring to a slice of meat, became popular in the 18th century.
See also: steak, steakhouse.