Origins of steak

It is said that in Florence in 1565 began to hold a popular feast for the day of St. Lawrence, August 10. It was a feast of fires and bonfires, during which meats were roasted to be distributed to the people just in front of the Basilica of San Lorenzo.

Florence at the time of the Medici was an important crossroads where you could meet travelers from everywhere; It is said that among the people who participated in the aforementioned party there was also a group of English merchants. At the time, in fact, the tar trade in Tuscany and England was very flourishing.

The British, feeling that extraordinary smell of roast meat wafing through the air, began to make a big racket, screaming all the time “Beefsteak please, Beefsteak”.

It seems, therefore, that this cry was then italianized by the Florentines, so as to refer to that type of meat that up to that time were called “carbonate”, precisely because they were cooked on a grill that rested on the coals.

The first to speak in Italy of the meaning and provenance of the word steak was the culinary expert Pam That in his writing “Science in the kitchen and the art of eating Well” So it defines the cutting of the steak: “Fiorentina steak. From beef-steak, English word that is worth ox, is derived the name of our steak, which is nothing more than a chop with his bone, a finger or a finger and a half, cut from the loin of veal.

In Italy the meaning that has taken the word steak is very different from the use that is made in English-speaking countries: literally, in fact, the beefsteak is the slice of beef, and even the most generic “steak” is usually used in reference to meat Bovine In Italy, however, the steak indicates more the slice than the animal, extending to a generic use

Steak originally refers to thick slices (sliced parallel) of any high quality meat. But this statement has been contradicted by the most technical definition of steak. It states that the meat is not sliced parallel to the muscle fibers similar to a beef roast. Instead, it is defined as a part of meat that is sliced across the muscle fiber and may contain bone.

Aside from cattle, you can also use meat from bison, camels, horse, kangaroo, sheep, pigs, bison, deer, zebu, and some types of large fish.

Steaks are often grilled and pan-fried. 

In Asian countries like South Korea and China, steaks are traditionally cut and stir-fried. They are also served in smaller quantities  included in a mixed dish. This type of meat has been around for centuries. Steak was first invented in 1565 in Florence during a popular feast for St. Lawrence day on August 10. During this feast, meats were roasted in fires and bonfires and given to the people in front of San Lorenzo Basilica.

The Norse word steik was first utilized to detail a thick slice of meat from the animal’s hindquarter. 

And the early written usage of the term “stekys” was from a cookbook in 15th-century. Stekys refer to both beef and venison steaks.

Sirloin steaks, also known as top sirloin, are boneless steaks from the sirloin part of a cow. These popular pieces of meat, when cooked and prepared properly, have a recognizably beefy flavor. 

Unlike most of the steaks, sirloin steaks have less fat content. Hence, overcooking the meat will make the steaks dry. To have a remarkable sirloin experience, add some dry rub at the side of the sirloin steak, salt, and pepper.

Editorial Desk