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Definition of Steak
1. Noun. A slice of meat cut from the fleshy part of an animal or large fish.
Definition of Steak
1. n. A slice of beef, broiled, or cut for broiling; -- also extended to the meat of other large animals; as, venison steak; bear steak; pork steak; turtle steak.
Definition of Steak
1. Noun. A slice of beef, broiled or cut for broiling. ¹
2. Noun. By extension, a slice of meat of other large animals; as venison steak, bear steak, pork steak, turtle steak. ¹
¹ Source: wiktionary.com
Definition of Steak
1. a slice of meat [n -S]
Lexicographical Neighbors of Steak
Literary usage of Steak
Below you will find example usage of this term as found in modern and/or classical literature:
1. United States Supreme Court Reports by Lawyers Co-operative Publishing Company, United States Supreme Court (1885)
"It was not adapted to be used with i removable wire broiler, and did not evenly
distribute the flame along the two sides of the steak. ..."
2. Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes by Rufus Estes (1911)
"BROILING steak—While many prefer steak fairly well done, still the great majority
desire ... For those who wish a steak well done— completely through— and ..."
3. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Porterhouse steak with Mushroom Sauce. Serve broiled Porterhouse steak with
Mushroom Sauce. ... Wipe n sirloin steak, cut one and one-half inches thick, ..."
4. Home Economics: A Guide to Household Management, Including the Proper by Maria Parola (1906)
"20 shows hip-bone steak; Fig. 21, flat-bone steak; Fig. 22, round-bone steak.
Compare the bones in these steaks with the divisions of that part of the ..."
5. The Improved Housewife: Or Book of Receipts, with Engravings for Marketing by A. L. Webster (1855)
"Beef steak, Broiled. The round and clod make good steaks, but the inside of the
sirloin ... Lay the steak on a gridiron, placing it on a bed of hot coals, ..."
6. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Boston Cooking School (Boston, Mass.) (1905)
"Open chimney damper and check of range, and hold steak close to the clear red coals,
... The thicker steak needs only one- quarter of the time, ..."
Other Resources:
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