steaky

comparative steakier · comparative more steaky · superlative steakiest · superlative most steaky

1. informalReminiscent of steak.

   Beef ground just once makes the steakiest hamburgers.

   1970, Jacquelyn Reinach, “Filling the Generation Gap, Or Why Are Their Mouths Always Open?”, in Carefree Cooking, New York, N.Y.: Hearthside Press Inc., page 222

   5 more examples

   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.

   1878, Harriet A. Roche, On Trek in the Transvaal: Or, Over Berg and Veldt in South Africa

   [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.”

   1967, Andrew Turnbull, Thomas Wolfe, New York, N.Y.: Charles Scribner’s Sons, →LCCN, page 210

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

   1976, Barbara Gibbons, The Slim Gourmet Cookbook, New York, N.Y.: Harper & Row, →ISBN, page 59

   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.

   1991, Martha Rose Shulman, Entertaining Light: Healthy Company Menus with Great Style, New York, N.Y.: Bantam Books, →ISBN, page 114

   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.

   2006, How to Boil Water: Life Beyond Takeout (Food Network Kitchens), Des Moines, Ia.: Meredith Books, →ISBN, page 61