Beefsteak

In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).

It is sold cooked as a meal in almost every pub, bistro, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut.

In France, steak, locally called bifteck, is usually served with fried potatoes (pommes frites in French).

In Italy, steak was not widely eaten until after World War II because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle.

In the United Kingdom, In steak restaurants the beef is aged for several weeks, seasoned with sea salt and pepper and seared on a grill.

In more casual restaurants and pubs steak is often served with medium-thick fried potatoes (chips), fried onions, mushrooms, onion rings and tomatoes In the United States, a restaurant that specializes in beef steaks is a steakhouse.

The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen.

Steak is sometimes served with shrimp or lobster tail, giving "surf and turf" or "reef and beef".

An iconic specialty of Philadelphia is the Philly cheesesteak, composed of thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian-style rolls with one of a few types of cheese (American, mild Provolone or "Cheez Whiz" sauce).