Popular Steak Dishes From Around The World

Steak, a beloved culinary delight cherished for its succulence and flavor, is celebrated in cultures across the world.

It’s no secret that Americans love steak. People in the United States consume an average of 264 pounds of meat per year of which 67 are beef. And while there are lots of debates concerning the nutritional merits of this popular food, most Americans concur that steak simply tastes good. In fact, in a 2023 survey conducted by Meats by Linz it was found that 70% of Americans considered steak to be one of their favorite foods and 64% of respondents said they would choose steak for their last meal.

It’s important to note that although the term “steak” typically evokes images of beef, the word precisely refers to a cut of meat sliced from a muscle of any animal. The term “steak” actually traces back to 15th century Scandinavia, where it was first used to refer to a thick cut of meat.

Today’s contemporary rendering of steak quite likely arose from 15th century Italy during the Renaissance when cultural festivities in Florence utilized large bonfires to cook meat. By the 1800s, beef had taken hold in America and the rest is history.

Yet even though steak remains an American favorite, it’s hardly “as American as apple pie and baseball”. Many countries across the globe have a strong cultural partiality for bovine meat. Because of steak’s enormous popularity, there are countless lip-smacking renditions from around the world that would completely up your cooking game. From Brazilian churrasco-de-picanha to Korean beef bulgogi, these global steak cooking methods (in no particular order) are utterly delicious.

Brazil: Churrasco-de-picanha

Brazil is one of the places most noted for its barbecue, and at the heart of its offerings is churrasco-de-picanha. A tradition that developed in the 16th century in Southern Brazil, this method of barbecuing (known as churrasco) involves grilling skewered meat over a fire. This is often accompanied by a distinctive style of service, known as rodizio style (meaning “rotation” or “turn” in Portuguese) which, according to legend, unfolded accidentally at a restaurant when a waiter took a meat skewer to the wrong table. This service is still commonplace at Brazilian steakhouses today and is associated with all-you-can-eat restaurants in which diners continuously partake of a number of different cuts and styles of meat until enough is enough.

Picanha is a fresh cut of beef that’s especially popular and highly prized in Brazil. Known as a rump cap or sirloin cap, picanha has a layer of fat that adds depth of flavor, leaving you with a cut of meat that’s juicy, tender and buttery. It is typically grilled alongside other Brazilian barbecue favorites like sausage and served with sides like rice, beans, and farofa, a toasted cassava flour.

France: Steak au poivre

Steak au poivre, meaning “pepper steak” in English, is a French classic that involves seasoning a filet mignon with thick crushed pieces of peppercorns and searing it in a pan with butter. It is served with a sauce that is made in the same pan that the steak was cooked in (using cream and cognac).

According to Francis Marie, a famous steak historian, the dish originated in the 19th century in Normandy’s bistros when men took women for late night dinners of steak au poivre due to the pepper’s supposed aphrodisiac properties.

Numerous chefs have claimed the invention of the dish, the most famous of them being Emile Lerch, the owner of Restaurant Albert on the Champs Elysees, who stated that he first made the dish in 1930.

Cuba: Ropa Vieja

Ropa vieja, the national dish of Cuba, is a hearty stew made with shredded beef, tomatoes, and peppers. Like many Cuban dishes, this one originated in Spain and was brought over to Cuba and the Caribbean territory by the Spaniards.

It is believed that Sephardic Jews from the Iberian Peninsula invented the dish because they could not work on the Sabbath, so they prepared this hearty stew a day in advance. 

Ropa vieja means old clothes referring to an unusual story saying that a poor man once shredded and cooked his clothes because he could not afford to buy clothes. As he prayed over the pot a miracle happened and turned his clothes into a flavorful stew. Today, ropa vieja is a staple across the Caribbean and Cuba.

Korea: Bulgogi

It’s hard to say which is better, the succulent meat or spicy side dishes that define bulgogi, the Asian barbecue style in which thin slices of marinated meat are quickly cooked over high heat on top of a perforated round metal plate that covers the grill’s piping hot coals.

The name of the dish stems from bool and kogi, Korean words denoting fire and meat. The earliest form of the dish originated from the Goguryeo period (37 BC to 668 AD) when meat was marinated before grilling, unlike the standard Chinese practice of seasoning the meat after it has been grilled. By the 1920s, beef became more commonplace in Korea, and by the 1990s, bulgogi reached new heights of popularity, which has remained to this day.

The marinade traditionally consists of honey, sesame, soy sauce, garlic, and scallions. Typically for Korean food, the meat always comes to the table with a variety of accompaniments and side dishes such as rice, lettuce leaves, scallion pancakes, kimchi, and the omnipresent gochujang. What harissa is to Moroccan cuisine and ketchup is to burgers in the USA, gochujang is to bulgogi. It’s a fiery hot condiment made from dried chili peppers, soybean paste, and rice powder all slowly fermented in huge clay pots, giving a pungent kick to bulgogi and served at every Korean dinner party.

Peru: Lomo saltado

Lomo saltado is a traditional Peruvian dish consisting of stir-fried slices of sirloin or beef tenderloin, onions, yellow Peruvian chiles, and tomatoes. The dish is typically served with french fries and rice on the side and can be found on the menus of almost all Peruvian restaurants, simple or upscale.

This popular Peruvian meal takes elements of Chinese cuisine and fuses them with Peruvian ingredients resulting in a salty, savory, and satisfying steak dish. This stir fry came to be in the 19th century when indentured servants from the Cantonese region were brought to Peru after the abolition of slavery. A new culinary style known as chifa was born, and lomo saltado became a beloved dish across Peru, perfectly forging a fusion between the two cultures.

England: Beef Wellington

Beef Wellington is a dish consisting of a whole filet of beef that is coated with a paste and duxelles, a combination of minced mushrooms, herbs, and shallots. The concoction is then wrapped in puff pastry and baked in an oven.

Traditionally, slices of beef Wellington are accompanied by madeira sauce. It is believed that the dish was named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at Waterloo. However, the dish was not known in Wellesley’s lifetime, so the origins of beef Wellington still remain murky, and some believe that the dish got its name because it resembles a Wellington boot.

Regardless of its true history, the dish rose in popularity in the 1950s and 1960s after famous chef Julia Child included a French version of the recipe in her cookbook and then later on her cooking show.

Philippines: Tapsilog

One of the most common breakfast staples in the Philippines is tapsilog, a plate which consists of sliced beef jerky (tapa), a heap of garlicky rice (sinangag), and a fried egg (itlog).

It is believed that the dish grew out of necessity to cater to the needs of the many workers who were in search of a quick, cheap, filling breakfast. The dish has become a bestseller and a cultural phenomenon and has been incorporated on the menus of many Filipino fast food restaurants. Other variations have since popped up with various other protein choices, such as sausage or Spam, but none are as popular as the original tapsilog.

United States: Chicken Fried Steak

One of the mainstays of Southern cuisine, chicken fried steak contains no chicken at all, contrary to what one might think upon seeing the name of the dish. It consists of a thin cut of beef, breaded and fried, that is traditionally served with a side of mashed potatoes and drizzled with cream gravy.

The dish got its name due to the fact that the method of preparation is similar to fried chicken.

While the exact origins of this American classic are hard to trace, it became popular in the early 1800s in states like Luisiana, Texas, and Oklahoma where beef was popular and abundant.

Some even say this dish’s inception was influenced by German and Austrian immigrants to Texas, whose wiener schnitzel is quite similar to the chicken fried steak.

In the old days, the cut of beef was inexpensive and tough (usually round steak) but today many restaurants use more expensive cuts such as tenderloin or ribeye.

Mexico: Carne asada

Carne asada is a traditional Mexican dish composed of marinated skirt steak or flank steak that has been grilled and thinly sliced. The term carne asada in Spanish translates to roasted or grilled meat in English. That’s why it’s important to recognize that, in Mexico, carne asada refers to how the beef is cooked rather than a specific recipe.

Before and after grilling, the beef is marinated in traditional Mexican spices like jalapeno, garlic, and cilantro plus lime juice and salt.

This delicious meat is sliced across the grain for maximum tenderness and can be served on its own, as part of a traditional carne asada plate with rice and beans, or used as a base in other dishes like tacos or burritos.

This iconic steak dish traces back to the 16th century in Northern Mexico when Spanish colonizers brought cattle to the Americas. As the cattle industry flourished, so did enjoying carne asada.

Italy: Bistecca alla Fiorentina

Nearly every Tuscan home cook is an expert at the preparation of bistecca alla Fiorentina, a traditional Florentine steak recipe that calls for only six ingredients (steak, extra virgin olive oil, kosher salt, freshly ground black pepper, fresh rosemary, fresh sage).

The steak is typically from Chianina cattle, an ancient Tuscan breed known for its prized and tasty meat. It is seasoned with local spices and grilled over red hot coals.

Even though bistecca alla Fiorentina is often described as a T-bone steak, it is much closer to a porterhouse since it is cut closer to the center; the tenderloin is much larger than the one on a regular T-bone. Also bistecca alla Fiorentina must be thick (at least three fingers wide) so that when the meat is grilled over a very hot flame, a nice, slightly charred crust forms on the outside while the inside remains succulent.

Portugal: Bitoque com ovo

The Portuguese com ovo involves both steak and eggs. It is a traditional dish which consists of a lean fried steak accompanied by fries, rice, and various salads. It is most commonly enjoyed as a main course complemented with tomato or mustard sauce and topped with a crispy fried egg.

Despite the general uniformity of the way Bitoque com ovo is served, there is considerable variation when it comes to the way it is dressed. Many restaurants have their own unique recipe for secret Bitoque sauce. These sauces can include ingredients ranging from white wine to bay leaves to garlic.

Throughout most of Portugal, Bitoque com ovo is an extremely popular item to order in casual bars and eateries.

Vietnam: Shaking Beef (Bo luc lac)

Vietnamese shaking beef came to be during French colonization; beforehand cows were used only for labor, not food.

The main star of bo luc lac is diced marinated beef. The beef is shortly seared before it is served on a bed of watercress and sliced tomatoes (usually over rice). Additional toppings may include pickled onions, and a dipping sauce resembling a lime-based vinaigrette.

The dish was once a rare treat, seen more as a luxury dish reserved for formal events. Today it has become more common but is still regarded as a restaurant specialty dish.

It is also popular abroad and typically goes under the name Vietnamese shaking beef which was inspired by its original name luc lac which describes the act of shaking the pan in order to get an even sear. A similar dish exists in Cambodia where it is better known as lak lak.

Puerto Rico: Bistec encebollado

Bistec encebollado is a flavorful dish popular throughout Latin America consisting of an adobe-spiced marinated beefsteak combined with onion sauce and large onion rings on top.

The wonderful flavors of bistec encebollado come from marinating the meat (herbs, spices, olive oil, vinegar, and lots of garlic) over a long period of time, usually anywhere from 10 to 12 hours.

The word bistec probably came into existence when Spanish speakers tried to say the English phrase “beef steak” which became bistec after abbreviation. Encebollado means “cooked with onions”. So put all that together and you have beefsteak cooked with onions.

Canada: Ginger beef

Ginger beef is a Canadian dish influenced by Chinese cuisine. It was invented in the 1970s by George Wong at the Silver Inn restaurant in Calgary. The dish consists of marinated slices of beef that are battered, deep fried, then coated with a sweet and spicy sauce.

The sauce is made with soy sauce, mushroom soy sauce, white vinegar, Chinese wine, sugar, water, and crushed chili peppers. The batter consists of eggs, water, cornstarch, flour, and white pepper. The sauce is enriched with the addition of vegetables such as carrots, bell peppers, garlic, and of course ginger. When served, ginger beef is often accompanied by white rice.

India: Bihari kabab

Bihari kabab is a traditional Indian or Pakistani dish that’s unique for its marinade infused with mustard oil, yogurt, poppy seeds, nutmeg, garam, masala, and papaya paste. The dish is prepared with thinly sliced beef filets that have been marinated for a long time then placed on wooden skewers and cooked on a grill. Once done, the chunks of meat are usually served on paratha or naan with chutneys, onions, and chili.

Argentina: Milanesa

Often referred to as Argentina’s unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slices of prime beef that are fried in hot oil, which curl up during cooking due to the fact that the chosen cuts of meat have less fat and sinew than other cuts.

Some claim that the best milanesa in Argentina will always be prepared at home, cooked by someone’s mother (or better yet grandmother), although many restaurants also have it on their menus. For the pure basic experience, it is enough to squeeze some lemon juice over it, but it is often served with a side of creamy mashed potatoes or French fries. However, one of the most popular varieties is called a caballo (on horseback) where a fried egg is placed on top of the meat.

A Flavorful Tour Of Global Steak Traditions: Celebrating Diverse Culinary Heritage

The world of steak dishes is a testament to the diverse culinary traditions and flavors across the globe. Each regional specialty, rooted in cultural heritage and culinary expertise, offers a unique interpretation of the beloved steak.

We hope you enjoyed our flavorful tour exploring some of the most iconic regional steak specialties of the world.