Steak

Lore & Background

The word steak was written steke in Middle English, and comes from the mid-15th century Scandinavian word steik, related to the Old Norse steikja 'to roast on a stake', and so is related to the word stick or stake. The primary definition of steak is 'a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal'. An early written usage of the word 'stekys' comes from a 15th-century cookbook, and makes reference to both beef or venison steaks. Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States, and the United Kingdom. Argentina has one of the largest consumptions of beef per capita worldwide, and much of it is grilled steak. Beef steak consumption is described as part of the 'Argentine national identity'. Asado, considered a national dish, often includes steak. Beefsteak Clubs were once part of London's club life.

Reader's Guide

Steak has become a popular dish in many places around the world, cooked in domestic and professional kitchens, and is often a primary ingredient in a menu. It is used in small amounts in an hors d'oeuvre, in an entrée dish or, more usually, in a larger amount as the main course. Steak is sometimes served as a breakfast dish, especially for heavy manual laborers, such as farmers. In restaurants, the doneness is usually specified by the diner: 'rare', 'medium rare', 'medium', 'medium well', or 'well done'. A steak knife is a specialized piece of cutlery to make cutting the steak easier; it is sharper than other knives and may have a serrated edge. A steakhouse is a restaurant that specializes in beefsteaks and other individual portions of meat. Chophouses started in London in the 1690s, and served individual portions of meat, known as chops. Classic sauces and seasonings to accompany steak include Béarnaise sauce, Café de Paris sauce, compound butters, demi-glace, mustard, horseradish cream, fresh rosemary, pepper, peppercorn sauce, sautéed mushrooms, white wine, and Worcestershire sauce. In 2012 in the U.S., A1 Steak Sauce had slightly over 50% of the market share for all meat sauce products.

Did You Know?

• The word 'steak' comes from the mid-15th century Scandinavian word 'steik', related to the Old Norse 'steikja' meaning 'to roast on a stake'.
• An early written usage of the word 'stekys' appears in a 15th-century cookbook, referring to beef or venison steaks.
• Argentina has one of the largest consumptions of beef per capita worldwide, and beef steak consumption is described as part of the 'Argentine national identity'.

Etymology and Historical Roots

The word steak traces back to the mid-15th-century Scandinavian term steik, connected to the Old Norse verb steikja, meaning to roast meat on a stake. That same root gives us the words stick and stake, evoking an era when meat was impaled and turned over open flames. In Middle English the word appeared as steke, and one of the earliest written references to stekys surfaces in a 15th-century cookbook, where it denotes both beef and venison cuts. The traditional primary definition centers on a thick slice of meat prepared for roasting, grilling, or frying, often sourced from the hind-quarters of the animal. Fish suitable for this preparation could even be designated steak fish, extending the concept well beyond land animals.

A Global Mosaic of Sources

While beefsteak from cattle remains the most familiar form, the steak concept stretches remarkably far across the animal kingdom. Cuts can be prepared from bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, giving the dish a truly international character. In the aquatic realm, salmon is particularly well-suited, but large fish such as swordfish, shark, and marlin also yield impressive steaks. Even cured meats like gammon are commonly presented in steak form, blurring the line between fresh and preserved preparations. Beyond animal sources entirely, vegetarian and plant-based alternatives have carved out their own place: grilled portobello mushrooms are frequently marketed as mushroom steak, and grilled fruits like watermelon have been used as steak substitutes. Imitation steak, a processed product shaped from various pieces of meat into a recognizable steak form, represents yet another approach. Not all cuts qualify as steaks through the traditional definition of slicing across muscle fibers; skirt steak and flank steak, for instance, earn the title simply because they are relatively thin and suited to grilling.

The Science and Art of Preparation

The preparation of steak is where technique meets chemistry. Whether grilled or fried, the most critical objective is achieving the Maillard reaction, that browning process that transforms the surface of the meat and delivers the deep, complex flavors associated with restaurant-quality results. The exterior is typically seared to build flavor, while the interior is cooked to the diner's chosen level, ranging from blue, meaning very rare, through medium rare, medium, and medium well, all the way to well done, where no pinkness remains when the cut is sliced. Fish steaks demand a different approach, as their flesh cooks rapidly, especially over a grill, and cuts like tuna can be served at various temperatures from rare to medium rare. The specific cuts available, including rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone, vary between countries due to differences in farming practices and butchering traditions, meaning a porterhouse in one nation may not be identical to one in another, even if the recipe calls for the same garnishes. At the other extreme, steak tartare eschews heat entirely, serving the meat raw.

Cultural Identity and Social History

Steak carries profound cultural weight in several nations. The national dish asado frequently features steak at its center. In New Zealand, the Beef+Lamb Corporation has run the Steak of Origin competition for a decade, seeking the most tender and tasty sirloin in the country, with shear force measurements determining which entrants advance to a tasting panel. In England, steak has deep social roots: chophouses serving individual meat portions opened in London in the 1690s, initially restricted to men. Beefsteak Clubs were fixtures of London's theatrical and literary life, with Dr. Fisher observed in Dijon that young diners embraced simple grilled rare steaks with watercress, while older gourmands, raised on elaborate sauces, dismissed the trend with impatience.