Steaks usually refer to beefsteak, which comes from cattle such as cows and bulls. However, it can technically come from many sources, including bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, deer, and even fish like salmon and swordfish.

The word steak originates from the mid-15th century Scandinavian term stek, derived from the Old Norse stikja, meaning “to roast on a stake.”

In Argentina, steak is highly consumed, and asado (a type of steak preparation) is considered the national dish.

A Japanese beef steak such as Wagyu A5 Kobe beef can cost up to $500 per pound.

Filet mignon means “dainty fillet” in French.

Medium rare is typically the most preferred way to cook steak worldwide, though opinions vary widely. The choice of doneness can be quite controversial, much like the debate over eating steak with ketchup instead of steak sauce.

Dry-aging steak can take up to 120 days.

Salisbury steak was named after James Salisbury, who promoted meat-heavy diets in the 1800s, long before Dr. Atkins.

Ribeye is considered one of the best cuts because of its marbling.

Cows are not native to the Americas; Christopher Columbus brought some over in 1493.

In Japan, steak was primarily reserved for the upper class until after World War II.

One of the largest steaks ever recorded weighed over 4,000 pounds.

Prime rib is technically not a steak but a roast.

Modern steak knives date back to the 1940s.

Surf and turf (steak paired with lobster) became a symbol of luxury in the 1960s.

The New York strip steak is sometimes called the Kansas City strip west of the Mississippi River.