6 Facts About Steak You Probably Didn't Know

There are few dishes that can rival the satisfaction of biting into a perfectly cooked steak. But how well do you know this fine dining staple? Do you know where the name “steak” comes from, or which cuts are the best? There are many interesting tidbits that may surprise even the most seasoned meat lovers. In this post, we reveal some of the lesser-known facts about steak that will add an extra layer of appreciation to your next steakhouse experience.

Six Captivating Facts About Steak

1: Steak Gets Its Name from Scandinavia

When you’re enjoying a delicious steak, the last thing you’re probably thinking about is where its name comes from. But while steak is an American favorite, you might be surprised to learn that the term actually has Scandinavian roots. The Scandinavian word “steik,” which refers to a thick cut of meat for roasting or grilling, dates back to about the mid-15th century. Eventually, the term evolved into the modern English “steak.” 

2: Aging Can Enhance Steak

The aging process is crucial for enhancing the flavor and tenderness of steak. Dry aging involves hanging the beef in a controlled, refrigerated environment for several weeks. This allows the enzymes in the meat to break down the muscle tissues and intensify their natural flavors. Wet aging, on the other hand, uses vacuum-sealed bags to retain the steak’s moisture and produce a different but equally delicious result. While we do offer a couple of dry-aged steaks on our menu, the majority of our steaks at DC STEAKHOUSE are wet-aged. 

3: Steak Does Not Actually Bleed

Contrary to popular belief, the red liquid you see when cutting into a steak isn’t blood. It’s a mixture of water and protein called myoglobin that is responsible for storing oxygen in muscle cells. The myoglobin is actually what gives meat its red or pink color, not the blood. Understanding this distinction can help put any squeamish thoughts to rest. 

4: Well-Done Steak Is Bad for Your Health

Ordering a steak well done not only ruins the quality of the cut, it also poses certain health risks. Overcooking meat leads to a chemical reaction that forms potentially carcinogenic compounds. Another reason to avoid well-done steak is that it tends to be drier and less flavorful, as the higher cooking temperature extracts more moisture from the meat. The ideal doneness for a juicy, flavorful steak is medium-rare. 

5: Not All Steak Cuts Are Created Equal

If you’re new to the world of enjoying steak, you might think that all cuts taste pretty much the same. However, every different cut of steak has its own unique texture and flavor profiles. The marbling, fat content, and muscle usage all contribute to the distinct qualities of each cut. From a tender filet mignon to a robust ribeye, understanding the difference between different cuts allows you to choose the perfect steak for your palate. 

6: Steak Pairs Well with Both Wine and Beer

When you think about having a drink with your steak, you probably picture the classic glass of red wine. But depending on the cut of steak, red wine, white wine, and a variety of beers can all pair well. For instance, a rich Malbec goes best with leaner cuts like top sirloin. And the bitterness of an IPA beer perfectly counteracts the fattiness of a ribeye. If you prefer white wine, Chardonnay is very versatile and pairs well with most cuts, especially filet mignon. 

Is Your Mouth Watering Yet?

If all these steak facts are making you crave a bite, we’ve got you covered. At DC STEAKHOUSE in Chandler, we’re not just fans of steak trivia, we’re masters of cooking delicious steak dinners. We offer a variety of premium cuts on our menu that are always perfectly cooked to your preference, and a wide selection of wine and beer to pair with them. Visit dcsteakhouse.com or call us at 480-899-4400 to book a table your steak dinner in Chandler today.

Images used under creative commons license – commercial use (12/29/2023). Photo by Paras Kapoor on Unsplash