Pangasius steak refers to the cross-section slices of the Pangasius fish, typically taken from the body of the fish. Pangasius, scientifically known as Pangasius hypophthalmus, is a freshwater fish commonly found in Southeast Asia, including Vietnam.

Pangasius steak is typically bone-in, meaning it contains the backbone of the fish, which can add flavor and moisture to the steak during cooking. The steak can vary in thickness, but it is usually cut into thick slices to retain its shape and prevent it from falling apart during cooking.

Pangasius steak is valued for its mild flavor and tender texture, making it a versatile choice for various cooking methods. It can be grilled, pan-fried, baked, or even broiled, depending on personal preference and the desired outcome. The bone-in nature of the steak helps to keep the fish moist and provides added flavor.