A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people). Steaks can be cut from any of the primal cuts of beef, but the most desirable steaks are cut from the short loin and rib areas with names such as Porterhouse, T-bone, and rib-eye. They are very tender and juicy and are also quite expensive. Good steaks are also cut from the sirloin. They are not quite as tender as steaks from the short loin or rib, but they are also a bit less expensive. Steaks from the short loin, rib, and sirloin are best when grilled or broiled.
Steaks from the chuck, round, plate, and flank are very flavorful, but are a bit tough if not cooked properly. Most of the steaks from the chuck, round, plate, and flank benefit from being marinated before cooking. In fact, steaks such as the flatiron steak from the chuck and the skirt steak from the plate can be among the most flavorful, juicy, and tender steaks if they are marinated and grilled, but not overcooked. They are also a much better value than loin or rib steaks because they are economically priced.