Beef steak, Steak Recipe
Salt
Pepper
Soya soy 1 tbsp
Marine 1 hour
Oil 1 tbsp
Fry each side 2-3 min
In medium flame
Butter 1 tbsp
Vegetables fry 2 min
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
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