The origins of the most pronounced word in a steakhouse: 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 every where; 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 that includes, for example, also the slice of horse, pork.