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STEAK

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Originally appearing in Volume V25, Page 818 of the 1911 Encyclopedia Britannica.

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STEAK , a thick slice or piece of See also:

MEAT

meat cut for frying, broiling or stewing. The word is apparently derived from Icel, steik, used in the same sense, which meant properly roasted meat, from steikja, to roast, that is, placed on a stick or peg of See also:

wood before the See also:

FIRE (in O. Eng. f j'r; the word is common to West German languages, cf. Dutch vuur, Ger. Feuer; the pre-Teutonic form is seen in Sanskrit pu, pavaka, and Gr. irup; the ultimate origin is usually taken to be a root meaning to purify, cf. Lat. purus)

fire, siika, stick, cf. Swed. stek; See also:

Dan. steg, roast meat. A I I I I I 1 1 Aft. steak may be cut from any meat or See also:

fish, but the best known is a " See also:

BEEF (through O. Fr. boef, mod. boeuf, from Lat. bos, bovis, ox, Gr. f3oiir, which show the ultimate connexion with the Sanskrit go, gaits, ox, and thus with " cow")

beef-steak," cut properly from the rump a " rump-steak," or See also:

PART

part of the See also:

LOIN (through O. Fr. loigne or logne, mod. lunge, from Lat. Iambus)

loin a " tenderloin." A " See also:

porter-See also:

house" steak is a choice cut of steak from the loin, so named apparently first in New See also:

York from a well-known " porter-house," an eating-house where chops, steaks, &c., and porter or stout were served, at which these steaks were a speciality. A steak grilled between two other steaks, which are not served after the cooking is finished, is also sometimes called a " porter-house" steak.

End of Article: STEAK

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