= Scotch collops n. at Scotch, adj. n.3compounds 2.

thin slices of fried meat (in later use esp. beefsteak), often cooked with onions.

a large choice steak cut from the thick end of the sirloin.

Used attributively or absol. of a thick fillet beef steak, grilled and garnished with herbs, etc. So à la Chateaubriand.

steak cooked and served on a (wooden) plank (cf. planked, adj. 3).

a dish consisting of raw minced beefsteak mixed with egg and seasonings.

Esp. in Argentina and Brazil: (a piece of) meat chargrilled over an open fire. Also: a dish of this; this style of cooking.

a steak (usually round) cooked by dipping in flour, pounding and braising, and served with vegetables; hence, a steak (usually a less tender cut)…

A fillet steak of beef with a surrounding strip of fat; tournedos Rossini, such a fillet served with a croûton and pâté, and a Madeira sauce.

a beef steak rubbed or pounded with black pepper before cooking.

Steak or beef, typically shaved or thinly sliced, served or combined with cheese. Also: a sandwich containing this; = Philadelphia cheesesteak n. at…

beefsteak flavoured with coarsely crushed peppercorns before cooking; = pepper steak n. at pepper, n. compounds 2.

a dish consisting of thin slices of beefsteak fried with seasonings, esp. Worcestershire sauce.

a steak stuffed with oysters.

= pepper steak n. at pepper, n. compounds 2.