Steaky

He hacked, he sawed, he chopped, but the result as far as getting a steaky bit, or even the resemblance of a joint from it, seemed as far off as ever, for the trek-ox was tough, and our tools required grinding.

[A. S.] Frere’s wife took him [Thomas Wolfe] to one of the best tailors for a complete outfitting, and he and Frere dined at a pub where they had “[…] rump steak which was the rumpiest, steakiest, juiciest, thickest and best I’d ever tasted—oh I’ve done them a grievous wrong about their food.”

Beef ground just once makes the steakiest hamburgers.

Char-brown on the outside and pink in the middle, lavished with a wine-kissed sauce, flank is the steakiest steak there is!

I’ve used a light, firm-fleshed fish here, a member of the cod family called pollack. Haddock or cod steaks would also do. A stronger, steakier fish like swordfish is also suitable.

Ground sirloin is lower in fat and steakier tasting than chuck, which is why we use it. For a more classic burgery taste, go with a blend of the two.

Hare is another delicious meat – it’s more ‘steaky’, darker and richer than rabbit.

Philly cheese steak ($7.55) is forgettable; not very cheesy or steaky.