A steak (from Old Norse steik, "roast") is a cut of meat (usually beef). Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized.
The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. Thus, raw, rare, medium and well done are amongst the most widely used ones.
In the United Kingdom, steak is typically served with chips (known as fries in the US), fried mushrooms and a fried tomato, as well as peas, carrots or a green salad. Condiments like English mustard and ketchup are also sometimes used.
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Roast sirloin of beef, www.bbcgoodfood.com