Beefsteak vs. Steak — What's the Difference?

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 (4 to 21 oz).

A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though can also be pan-fried.

A thick slice of lean beef, typically from the rump and eaten grilled or fried

High-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by grilling or frying

A slice of beef, such as one taken from the loin or the hindquarters, suitable for broiling or frying.

A slice of meat, typically beef, usually cut thick and across the muscle grain and served broiled or fried.

(A) steak cut from beef cattle.

A thick slice of a large fish cut across the body.

(countable) {{vern, also known as perilla and shiso (Perilla frutescens var. crispa).

A patty of ground meat broiled or fried.

(uncountable) The herb prepared from the leaves of the beefsteak plant.

, a slice of beef, broiled or cut for broiling.

(countable) beefsteak tomato

(by extension) A relatively large, thick slice or slab cut from another animal, a vegetable, etc.

(countable) beefsteak mushroom

(seafood) A slice of meat cut across the grain (perpendicular to the spine) from a fish.

: A celebratory dinner, commonly held in New York between about 1870 and 1940 involving the consumption of enormous quantities of broiled steak and beer.

To cook (something, especially fish) like or as a steak.

A steak of beef; a slice of beef broiled or suitable for broiling.

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.

A slice of beef usually cooked by broiling

A slice of meat cut from the fleshy part of an animal or large fish