"steaky" meaning in English

{
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        "2": "steak",
        "3": "y"
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      "expansion": "steak + -y",
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    }
  ],
  "etymology_text": "From 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"
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      "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",
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          "source": "w"
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          "name": "English terms suffixed with -y",
          "parents": [],
          "source": "w"
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        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
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        {
          "kind": "other",
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          "parents": [],
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      ],
      "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "1976, Barbara Gibbons, The Slim Gourmet Cookbook, New York, N.Y.: Harper & Row, →ISBN, 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": "quote"
        },
        {
          "ref": "1991, Martha Rose Shulman, Entertaining Light: Healthy Company Menus with Great Style, New York, N.Y.: Bantam Books, →ISBN, 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": "quote"
        },
        {
          "ref": "2006, How to Boil Water: Life Beyond Takeout (Food Network Kitchens), Des Moines, Ia.: Meredith Books, →ISBN, 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": "quote"
        },
        {
          "ref": "2007, Jamie Oliver, Jamie at Home: Cook Your Way to the Good Life, London: Michael Joseph, Penguin Books, →ISBN, page 273:",
          "text": "Hare is another delicious meat – it’s more ‘steaky’, darker and richer than rabbit.",
          "type": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "2011, Anita Lo with Charlotte Druckman, Cooking Without Borders, New York, N.Y.: Stewart, Tabori & Chang, →ISBN, 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": "quote"
        }
      ],
      "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": "From 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",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "1976, Barbara Gibbons, The Slim Gourmet Cookbook, New York, N.Y.: Harper & Row, →ISBN, 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": "quote"
        },
        {
          "ref": "1991, Martha Rose Shulman, Entertaining Light: Healthy Company Menus with Great Style, New York, N.Y.: Bantam Books, →ISBN, 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": "quote"
        },
        {
          "ref": "2006, How to Boil Water: Life Beyond Takeout (Food Network Kitchens), Des Moines, Ia.: Meredith Books, →ISBN, 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": "quote"
        },
        {
          "ref": "2007, Jamie Oliver, Jamie at Home: Cook Your Way to the Good Life, London: Michael Joseph, Penguin Books, →ISBN, page 273:",
          "text": "Hare is another delicious meat – it’s more ‘steaky’, darker and richer than rabbit.",
          "type": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "2011, Anita Lo with Charlotte Druckman, Cooking Without Borders, New York, N.Y.: Stewart, Tabori & Chang, →ISBN, 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": "quote"
        }
      ],
      "glosses": [
        "Reminiscent of steak."
      ],
      "links": [
        [
          "steak",
          "steak"
        ]
      ],
      "raw_glosses": [
        "(informal) Reminiscent of steak."
      ],
      "tags": [
        "informal"
      ]
    }
  ],
  "word": "steaky"
}