a slice of meat cut from a fleshy part, e.g. the rump, of a beef carcass and suitable for grilling or frying
a poorer-quality, less tender beef cut, usu from the neck and shoulder, suitable for braising or stewing
a thick slice of any meat, esp pork or gammon
a cross-sectional slice from between the centre and tail of a large fish: compare cutlet (2)
[Middle English steke from Old Norse steik]