steaks have a premium price and perception; the idea of eating steak is a signifier of relative wealth.

A restaurant that specializes in steaks is known as a steakhouse. A typical steak dinner consists of a steak, with a starchy side dish, often potatoes, occasionally rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side. A well-known accompaniment to steak is prawns or a cooked lobster tail, a combination often called surf and turf. Special steak knives are provided along with steak; a steak knife is serrated and sharper than most table knives.

Degree of cooking

Raw - uncooked. Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage.

Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is warmed more than cooked. The steak will be red on the inside.

Rare - The outside is grey-brown, and the very middle of the steak is red, with the rest of the inside pink.

Medium rare - The outside is grey-brown, the middle of the steak is pink, fading to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will cook to this level.

Medium - The very inside is pinkish, fading to grey-brown throughout the rest of the meat. The outside is grey-brown.

Medium well - The meat is mostly grey-brown with a hint of pink. The juiciness of the steak is reduced when cooked to this level.

Well done - The meat is grey-brown throughout; the juiciness and tenderness is reduced, and the meat may seem dry and chewy.

Most people tend to order their steaks somewhere between medium rare and medium well; steak aficionados are more likely to order a rarer steak.

another way of ordering a charred rare steak (Black, i.e. sooty from coal dust on the outside, Blue, i.e. blue-collar on the inside).

Types of beef steaks

Chateaubriand steak — Usually served for two, cut from the center of the tenderloin.

Chuck steak — A cut from neck to the ribs.

Cube steak — A cut of meat, usually top round, tenderized by a fierce pounding of a mallet.

Filet mignon — A small choice tenderloin.

Flank steak — From the underside. Not as tender as steaks cut from the rib or loin.

Flat iron steak — A cut from the shoulder blade.

Hanger steak or (French) Onglet — a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the "butcher's tenderloin."

Rib eye steak — A rib steak consisting of only the longissimus muscle. This is the same cut used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye.

Rump steak, round steak or (French) Rumsteak — A cut from the rump of the animal. Usually quite tough.

Salisbury steak — Not a steak, but rather a patty from ground beef made with onions and occasionally mushrooms.

Sirloin steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.

Skirt steak — A steak made from the diaphragm. Very flavorful, but also rather tough.

Swiss steak — Not actually a type of steak but a method of preparing meat, usually beef, by means of rolling or pounding, and then braising it.

T-bone steak and strip steak or porterhouse - The tenderloin and strip loin, connected with a T-shaped bone. The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse, though generally tougher in the strip, will have more tenderloin.

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