11 Ways Steak Is Enjoyed Around The World

It's no secret that Americans love steak. After all, people in the United States consume an average of 264 pounds of meat per year — of which 67 are comprised of beef. And while there exist plenty of debates surrounding the nutritional merits of this popular food, most Americans agree that steak simply tastes good. In fact, in a 2023 survey conducted by Meats by Linz, it was found that 70% of Americans would consider themselves "meat lovers," while 64% would choose it for their last meal. Even vegan beef brands can't seem to ignore the deliciousness of a big, juicy slab of meat. Companies, such as Beyond Meat, have committed to working hard in their laboratories to determine the exact combination of fibers, fats, and proteins that makes steak taste so satisfying.

Even though steak remains an American favorite, this meal is hardly "as American as apple pie." Many countries across the globe, including Argentina and Brazil, report a strong cultural preference for bovine meat. Because of steak's vast popularity, there are plenty of mouth-watering preparations from across the world that could completely change your cooking game. From Brazilian churrasco de picanha to Korean beef bulgogi, these international steak cooking methods are absolutely delicious. 

A staple of the Argentine Pampa, asado con cuero is a cooking style that involves slaughtering a steer and then grilling its meat shortly after. The technique's name, meaning "roasted meat with leather" in English, is a reference to the fact that the steak is cooked with the skin on it. To prepare asado con cuero the traditional way, Argentine master roasters, or "asadores," start by collecting the steer's blood in order to later prepare morcilla, or blood sausage. They also remove some of the animal's organs to cook them separately. They then butcher the animal, season the meat, and let it sit overnight. As soon as dawn breaks, they throw the meat over a bed of hot coals and let it cook for 8 to 10 hours. 

The history of asado con cuero dates back to the 1800s when gauchos — or Argentine cowboys — would throw huge parties following the end of the cattle market. The festivities often included the preparation of asado con cuero. While the gauchos' era has come to an end, their cooking techniques live on. Many current asadores come from families that have prepared asado con cuero over the course of generations. As José Jiménez, two-time winner of the National Asado con Cuero Festival roasting competition, told Viale, "[Asado con cuero] was something I learned when I was really young. My father was an asador. My grandfather was an asador."

Steak au poivre, meaning "pepper steak" in English, is a French classic that involves seasoning a filet mignon with thick pieces of peppercorn and searing it in a pan with butter. Rumor has it that the meal gained popularity during the 1800s in the northern French region of Normandie, where well-known men would presumably take their dates out to dine at local bistros. Apparently, steak au poivre was the ideal food for these rendez-vous, as the peppercorns were said to be aphrodisiacs.

While it's impossible to evaluate the veracity of this story, historical evidence suggests that steak au poivre can trace its origins much further back than the 19th century. The ancient Roman cookbook "De Re Coquinaria" by Marcus Apicius makes frequent references to cooking meat with crushed — or even whole — pepper cloves. It even contains several recipes for pepper-coated steak and suggests that the reader use this seasoning as a way to mask the scent of rotting meat.

This tactic of using pepper to overwhelm powerfully-flavored meats continued well beyond the Roman era. By the 18th century, Europeans were seasoning their venison with a heavy coat of pepper to distract from the gaminess of the meat. Eventually, however, the French decided to add this crushed peppercorn to a more tender cut of beef, and the modern steak au poivre was born. These days, steak au poivre is served with a generous topping of cognac sauce, and there is even a vegetarian version.

If you are looking for a type of steak that also makes a scrumptious late-night snack, look no further. Afra is a Gambian street food that is most often procured in the later hours of the evening and the earliest hours of the morning. In Gambia, folks in the mood for a bite will head out to traditional dibiteries, or streetside grills, where they can not only order a serving of afra but also watch as the cook prepares it in front of them. 

Afra consists of a combination of chopped meat, onions, and mustard. Customers can opt for bushmeat or lamb, but beef is also a popular choice. To prepare it, cooks fry onions in the same pan as a generous helping of steak. Cooking these two key ingredients together enhances the overall flavor of the meal by ensuring that the caramelization of the onions creates a delicious sauce for the meat. The final product is served in a paper bag so that some of the excess juices from the meat and veggies is absorbed. 

In terms of sides, afra is often paired with bread and a bit of extra mustard. While baguette is a common choice, many locals opt for Gambian tapalapa bread, which resembles a combination of baguette and pretzels. You can use this bread to dip in the delicious mustard onion sauce that coats your steak. To was it down, some people really enjoy a nice thick glass of kaba juice.

If you are in the mood for a nice skewered steak, you should definitely consider making mshakiki. Mshakiki is a Tanzanian favorite that is also popular throughout much of East Africa and even parts of the Middle East. It involves chopping a piece of steak into cubes, marinating it, and then grilling it on skewers. While rump steak — or any other type of tender cut — is considered best for preparing mshakiki, you can also make this meal with tougher cuts, such as the round. Just keep in mind that the preparation time for these more collagen-heavy cuts of meat is considerably longer, as these steaks should be marinated and pounded before they hit the grill.

Home cooks who do choose to prepare mshakiki using a tougher cut should consider using fruit in the marinade. Kiwis are a particularly delicious choice, as they contain a special enzyme called actinidin, which can help tenderize your meat, per Zespri Group. Papayas can also have a similar effect, as they contain substances that break down collagen. To integrate either one of these fruits into your marinade, start out by putting your ingredient of choice into a food processor. Then, combine the puréed fruit with olive oil, apple cider vinegar, and a little bit of seasoning. For the best results, soak your cubed meat in one of these marinades overnight and then cook it the following day over charcoal.

Beef Wellington may have some strong French roots, but the meal became a UK classic following the end of the Napoleonic Wars. According to legend, the delicious dinner item was invented in 1815 when the first Duke of Wellington, Arthur Wellesley, defeated Napoleon Bonaparte at Waterloo. It is said that, in order to celebrate his victory, the Duke enjoyed a feast consisting of a filet mignon wrapped in a puff pastry, which was later named after him. 

Although beef Wellington was served to commemorate the success of the British military, it is possible that the meal originated in France. After all, beef Wellington is so similar to the French plate, boeuf en croute, that the primary difference between these two foods is their names.

Regardless of where beef Wellington was first invented, this delightful dinner item remains extremely well-liked in the United Kingdom and beyond. British celebrity chef Gordon Ramsay has contributed to the meal's continued popularity across the globe, saying, "Beef Wellington has to be the ultimate indulgence, it's one of my all-time favorite main courses and it would definitely be on my last supper menu."