This article is about different types of steak. For fish steaks, see fish steak. A steak grill time is a meat generally sliced across the muscle fibers, potentially including a bone.
It is normally grilled, though it can also be pan-fried. Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. 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.
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. The word steak originates from the mid-15th century Scandinavian word steik, or stickna’ in the Middle English dialect, along with the Old Norse word steikja. Livestock for meat to be used as steak cuts may be raised on a farm or ranch. The meat from various wild game may also be used for steak cuts. Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak.
Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States, and the United Kingdom. In Asian countries, such as China and South Korea, steak is traditionally sliced and stir-fried and served in smaller amounts as part of a mixed dish. In Argentina, beef represents a large portion of the country’s export market. 8 million animals was harvested in 2010. The country has one of the largest consumptions of beef per capita worldwide, and much of it is grilled steak. Beef steak consumption is described as part of the “Argentine national identity”.