A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams. Beef steaks are usually 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.
Sliced steak with vegetables and mushrooms
Beef steak with spicy sauce served at the Restaurant Harald in Oulu, Finland
Rib steak
Filet mignon
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill, using a cast iron/frying pan, or a grill pan.
Steaks and chicken breasts being grilled over charcoal
Hamburgers being grilled over a charcoal fire
Grilling mangals and kebabs
Grilling konro bakar, spicy beef ribs.