steaky

English

Etymology

From steak +‎ -y.

Adjective

steaky (comparative steakier or more steaky, superlative steakiest or most steaky)

1. (informal) Reminiscent of steak.
   • 1878, Harriet A. Roche, On Trek in the Transvaal: Or, Over Berg and Veldt in South Africa:

     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.

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

     [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.”

   • 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:

     Beef ground just once makes the steakiest hamburgers.

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

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

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

     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.

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

     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.

   • 2007, Jamie Oliver, Jamie at Home: Cook Your Way to the Good Life, London: Michael Joseph, Penguin Books, →ISBN, page 273:

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

   • 2009 May 2, Corey Mintz, “Reggie's has perfect sandwiches, at any hour”, in Toronto Star‎^[1]:

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

   • 2011, Anita Lo with Charlotte Druckman, Cooking Without Borders, New York, N.Y.: Stewart, Tabori & Chang, →ISBN, page 125:

     I chose the white-fleshed Spanish mackerel for its firmer, steakier texture, which is the essential trait—fattiness, too— since the sauce has such bold flavors: the sweetness of orange, the bracing tartness of lemon, and the saltiness of anchovies.