Filet mignon for example

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Last seen on: Daily Celebrity Crossword – 6/9/19 People Sunday

Random information on the term “Steak”:

A beef steak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2 in (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 oz (120–600 g). 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 (cf. cube steak).

In Australia, beef steak is referred to as just ‘steak’ and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every pub, bistro, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues usually have five to seven different cuts of steak on their menu and serve it medium rare by default. A steak is normally accompanied by a choice of sauces and a choice of either chips (thick french fries) or jacket potato. A complementary choice of side salad or steamed vegetables is also commonly offered.

Steak on Wikipedia