The word "steak" means a thick cut of food, and it can include anything from an eggplant steak to a salmon streak. However, according to food experts, beefsteak must be cut at least an inch thick if it's to be broiled over or under the flames. If it's thinner than this, the heat of the broiler penetrates the inside of the meat before the outside is browned. The inside then becomes well-done, the juices seep out, and the flavor is bland.