Steaks are usually grilled, pan-fried, or broiled. 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).
The word “steak” by itself generally refers to beefsteak. The more tender cuts 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).
Steaks from other animals are usually qualified as, e.g., ‘swordfish steak’ or ‘venison steak’.