Steak sandwiches, and steak and eggs. "Surf and turf", which combines meat and fish, requires more time to prepare. Steak meat is also often minced, shredded, chopped finely or re-formed to create a range of dishes, including steak burgers, that retain the name "steak". Other such dishes include: Fish steaks are cut perpendicular to the spine and include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or
Strip steak Strip steak The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions. According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak. In