A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In Australia, beef steak is referred to as just “steak” and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. Breaded cube steak is sold cooked as a meal in almost every pub, bistro, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. The combination is known as steak frites.
This is also the case in Argentina. Steaks are often served with classic French sauces. In Indonesia, bistik jawa is a beefsteak dish that is influenced by Dutch cuisine. Another Indonesian beefsteak is selat solo with Dutch-influence, a specialty of Surakarta, Central Java. In Italy, steak was not widely eaten until after World War II because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle.