- published: 11 Jan 2016
- views: 360532
A steak (from Old Norse steik, "roast") is generally a cut of meat or fish cut perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked.
Steak can also be meat cooked in sauce (cf. steak and kidney pie) or minced meat formed into a steak shape (cf. Salisbury steak, hamburger steak).
Without qualification, the word "steak" generally refers to beefsteak. Steaks from other animals are usually qualified as, e.g., 'swordfish steak' or 'venison steak'.
The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak). Steak can be cooked to a level of very rare, rare, medium rare, medium, medium well done, or well done.
For fish, steaks are cut perpendicular to the spine and include bones. In North America, fish usually cooked as steaks include swordfish, halibut, and tuna. Other fish often cooked as steaks include salmon and mahi-mahi, though they are also frequently cooked as fillets or whole.
Marc Forgione is one of the Iron Chefs competing on Food Network's Iron Chef America and owner of restaurant Marc Forgione in New York City. He was born on December 16, 1978, and raised in Bellerose, New York. Chef Forgione competed on and won season three of The Next Iron Chef in 2010.
Marc began his career at the age of 16, joining his father, Larry Forgione, in the kitchen at An American Place. Marc fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own. Marc is related to Francesco Forgione, a Catholic saint, who is a great, great uncle of his father Larry.
Marc opted for a traditional four-year education at the University of Massachusetts at Amherst, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants in New York, with chef Kazuto Matsusaka. These stints would lay the groundwork for Marc's post-collegiate toils, again alongside his father at An American Place and later under Patricia Yeo at AZ. When Yeo and celebrated chef Pino Maffeo opened Pazo, they took Marc along to serve as sous chef at the short-lived eatery. When Laurent Tourondel set out to develop his flagship, BLT Steak, he recruited Marc as his sous chef.
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