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steaky. In DICTIOUS you will not only get to know all the dictionary meanings for the word
steaky, but we will also tell you about its etymology, its characteristics and you will know how to say
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steaky you have here. The definition of the word
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English
Etymology
From steak + -y.
Adjective
steaky (comparative steakier or more steaky, superlative steakiest or most steaky)
- (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.
2009 May 2, Corey Mintz, “Reggie's has perfect sandwiches, at any hour”, in Toronto Star: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.