See steaky in All languages combined, or Wiktionary
Download JSON data for steaky meaning in English (3.8kB)
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "steak",
"3": "y"
},
"expansion": "steak + -y",
"name": "suffix"
}
],
"etymology_text": "steak + -y",
"forms": [
{
"form": "steakier",
"tags": [
"comparative"
]
},
{
"form": "more steaky",
"tags": [
"comparative"
]
},
{
"form": "steakiest",
"tags": [
"superlative"
]
},
{
"form": "most steaky",
"tags": [
"superlative"
]
}
],
"head_templates": [
{
"args": {
"1": "er",
"2": "more"
},
"expansion": "steaky (comparative steakier or more steaky, superlative steakiest or most steaky)",
"name": "en-adj"
}
],
"lang": "English",
"lang_code": "en",
"pos": "adj",
"senses": [
{
"categories": [
{
"kind": "other",
"name": "English entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
],
"source": "w"
},
{
"kind": "other",
"name": "English terms suffixed with -y",
"parents": [],
"source": "w"
}
],
"examples": [
{
"ref": "1878, Harriet A. Roche, On Trek in the Transvaal: Or, Over Berg and Veldt in South Africa",
"text": "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.",
"type": "quotation"
},
{
"ref": "1967, Andrew Turnbull, Thomas Wolfe, New York, N.Y.: Charles Scribner’s Sons, →LCCN, page 210",
"text": "[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.”",
"type": "quotation"
},
{
"ref": "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",
"text": "Beef ground just once makes the steakiest hamburgers.",
"type": "quotation"
},
{
"ref": "1976, Barbara Gibbons, The Slim Gourmet Cookbook, New York, N.Y.: Harper & Row, page 59",
"text": "Char-brown on the outside and pink in the middle, lavished with a wine-kissed sauce, flank is the steakiest steak there is!",
"type": "quotation"
},
{
"ref": "1991, Martha Rose Shulman, Entertaining Light: Healthy Company Menus with Great Style, New York, N.Y.: Bantam Books, page 114",
"text": "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.",
"type": "quotation"
},
{
"ref": "2006, How to Boil Water: Life Beyond Takeout (Food Network Kitchens), Des Moines, Ia.: Meredith Books, page 61",
"text": "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.",
"type": "quotation"
},
{
"ref": "2007, Jamie Oliver, Jamie at Home: Cook Your Way to the Good Life, London: Michael Joseph, Penguin Books, page 273",
"text": "Hare is another delicious meat – it’s more ‘steaky’, darker and richer than rabbit.",
"type": "quotation"
},
{
"ref": "2009 May 2, Corey Mintz, “Reggie's has perfect sandwiches, at any hour”, in Toronto Star",
"text": "Philly cheese steak ($7.55) is forgettable; not very cheesy or steaky.",
"type": "quotation"
},
{
"ref": "2011, Anita Lo with Charlotte Druckman, Cooking Without Borders, New York, N.Y.: Stewart, Tabori & Chang, page 125",
"text": "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.",
"type": "quotation"
}
],
"glosses": [
"Reminiscent of steak."
],
"id": "en-steaky-en-adj-9K3zRsYF",
"links": [
[
"steak",
"steak"
]
],
"raw_glosses": [
"(informal) Reminiscent of steak."
],
"tags": [
"informal"
]
}
],
"word": "steaky"
}
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "steak",
"3": "y"
},
"expansion": "steak + -y",
"name": "suffix"
}
],
"etymology_text": "steak + -y",
"forms": [
{
"form": "steakier",
"tags": [
"comparative"
]
},
{
"form": "more steaky",
"tags": [
"comparative"
]
},
{
"form": "steakiest",
"tags": [
"superlative"
]
},
{
"form": "most steaky",
"tags": [
"superlative"
]
}
],
"head_templates": [
{
"args": {
"1": "er",
"2": "more"
},
"expansion": "steaky (comparative steakier or more steaky, superlative steakiest or most steaky)",
"name": "en-adj"
}
],
"lang": "English",
"lang_code": "en",
"pos": "adj",
"senses": [
{
"categories": [
"English adjectives",
"English entries with incorrect language header",
"English informal terms",
"English lemmas",
"English terms suffixed with -y",
"English terms with quotations"
],
"examples": [
{
"ref": "1878, Harriet A. Roche, On Trek in the Transvaal: Or, Over Berg and Veldt in South Africa",
"text": "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.",
"type": "quotation"
},
{
"ref": "1967, Andrew Turnbull, Thomas Wolfe, New York, N.Y.: Charles Scribner’s Sons, →LCCN, page 210",
"text": "[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.”",
"type": "quotation"
},
{
"ref": "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",
"text": "Beef ground just once makes the steakiest hamburgers.",
"type": "quotation"
},
{
"ref": "1976, Barbara Gibbons, The Slim Gourmet Cookbook, New York, N.Y.: Harper & Row, page 59",
"text": "Char-brown on the outside and pink in the middle, lavished with a wine-kissed sauce, flank is the steakiest steak there is!",
"type": "quotation"
},
{
"ref": "1991, Martha Rose Shulman, Entertaining Light: Healthy Company Menus with Great Style, New York, N.Y.: Bantam Books, page 114",
"text": "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.",
"type": "quotation"
},
{
"ref": "2006, How to Boil Water: Life Beyond Takeout (Food Network Kitchens), Des Moines, Ia.: Meredith Books, page 61",
"text": "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.",
"type": "quotation"
},
{
"ref": "2007, Jamie Oliver, Jamie at Home: Cook Your Way to the Good Life, London: Michael Joseph, Penguin Books, page 273",
"text": "Hare is another delicious meat – it’s more ‘steaky’, darker and richer than rabbit.",
"type": "quotation"
},
{
"ref": "2009 May 2, Corey Mintz, “Reggie's has perfect sandwiches, at any hour”, in Toronto Star",
"text": "Philly cheese steak ($7.55) is forgettable; not very cheesy or steaky.",
"type": "quotation"
},
{
"ref": "2011, Anita Lo with Charlotte Druckman, Cooking Without Borders, New York, N.Y.: Stewart, Tabori & Chang, page 125",
"text": "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.",
"type": "quotation"
}
],
"glosses": [
"Reminiscent of steak."
],
"links": [
[
"steak",
"steak"
]
],
"raw_glosses": [
"(informal) Reminiscent of steak."
],
"tags": [
"informal"
]
}
],
"word": "steaky"
}
This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2024-06-04 from the enwiktionary dump dated 2024-05-02 using wiktextract (e9e0a99 and db5a844). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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