A steak or thick slice of beef, cut from the hind-quarters of the animal, suitable for grilling or frying.

A beef steak cut from between the ribs. Sometimes more fully entrecôte steak.

/ˈfiːleɪ//fɪˈleɪ/ Cookery. = fillet, n.1 6a, 6c. Also in filet de bœuf.

a large choice steak cut from the thick end of the sirloin.

= porterhouse steak n. at compounds 2.

= beef-steak, n.

a steak cut from the fillet (sense 6a).

A fillet steak of beef with a surrounding strip of fat; tournedos Rossini, such a fillet served with a croûton and pâté, and a Madeira sauce.

Scottish. Rump steak. More fully pope's-eye steak. Also figurative.

a slice cut from the small end of the tenderloin of beef.

a thin slice of steak which is cooked very quickly; (also) steak of this type.

a beef-steak cut from the sirloin and containing a T-shaped bone; also elliptical as T-bone.

Esp. in Argentina and Brazil: (a piece of) meat chargrilled over an open fire. Also: a dish of this; this style of cooking.

a steak (usually round) cooked by dipping in flour, pounding and braising, and served with vegetables; hence, a steak (usually a less tender cut)…

(see quot. 1962) (cf. strip-loin n.).

a steak cut from the short loin.

= onglet, n. 2.