Steak, though a grill favorite, can be cooked in several other ways. It can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness.

With the help of aging techniques and "secret" spices, less-costly steak can be nearly as flavorful and tender as prime cuts.

Chuck steak is from the shoulder of the cow. Since this area of the cow is more heavily exercised (and contain quite a bit of tissues that connect it to other parts), the meat tends to be less tender and will need moisture when cooking it

Bear meat can be delicious, especially if the bear is on the younger, tender side. Bear meat if chilled quickly, can make for some good cooking. Old bear, or poorly handled meat, is a horse of a different color. The best recipe I ever heard for cooking old boar bear steaks or roasts was this. Go to someone else’s home, slow roast the bear in their

Broiled meat is cooked very close to the heating element. Because it uses such high, direct heat, broiled food gains a pleasantly brown exterior, and it usually takes just a few minutes to prepare. Broiling is generally used for tender steaks and chops that can be cooked quickly. Sliced ham, bacon, fish and baby beef liver also broil well.

A steak (from Old Norse steik, "roast") is a slice from a larger piece of meat, typically beef, or fish. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried or broiled. Because steaks are cooked quickly, using dry heat, and served whole, the most tender cuts of the animal are usually used for steak. This also means that steaks have a premium price and perception; the idea of eating steak is a signifier of relative wealth. For people from Asia, steak is regarded as one of the quintessential Western cuisine dishes.A restaurant that specializes in beef steaks is known as a steakhouse. In the United States, a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with green beans, creamed spinach, tomatoes, mushrooms, peas and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef". Special steak knives are provided along with steak; steak knives are sharper than most table knives and are usually serrated. Prepared condiments known as steak sauces are generally on the table in steakhouses.In France, beef steak is usually served with French fried potatoes also known as "pommes frites", and the combination is known as "steak-frites". Vegetables are not normally served with steak in this manner, but a green salad may follow.In Italy, steak was not widely eaten until post-WWII due to the relative ruggedness of the countryside inhibiting the space- and resource-consuming raising of great bovine herds, but some zones of Piedmont and Tuscany were still renowned for their beef. Bistecca alla fiorentina is a well-known specialty of Florence; it is typically served with just a salad or Tuscan beans. From the 1960s onward the so called "economic boom" allowed more and more Italians to switch to a red meat-heavy diet.