When it comes to steak, different countries have their unique cuts, cooking methods, and terminology. England, in particular, has its own set of steak names that may confuse or intrigue those not familiar with British cuisine. In this article, we’ll delve into the world of English steak, exploring the various cuts, their names, and what makes them special.
A Brief History of Steak in England
Steak has been a staple of English cuisine for centuries, with the first recorded steakhouse dating back to the 17th century. During this time, steak was a luxury food item, reserved for the wealthy and special occasions. As the British Empire expanded, different cuts of steak were introduced from various parts of the world, influencing the development of English steak culture.
English Steak Cuts: A Guide
English steak cuts are often different from those found in the United States or other countries. Here are some popular steak cuts in England, along with their characteristics:
Ribeye
In England, the ribeye is often referred to as the “rib steak” or “ribeye steak.” This cut comes from the rib section and is known for its marbling, tenderness, and rich flavor.
Sirloin
The sirloin cut is commonly found in English steakhouses and is often referred to as the “sirloin steak” or “rump steak.” This cut comes from the rear section of the animal and is prized for its lean flavor and firm texture.
Filet Mignon
In England, the filet mignon is often called the “fillet steak” or “tenderloin steak.” This cut comes from the small end of the tenderloin and is renowned for its buttery texture and mild flavor.
Rump Steak
The rump steak is a popular cut in England, often served in pubs and steakhouses. This cut comes from the rear section of the animal and is known for its rich flavor and firm texture.
Porterhouse
The porterhouse steak is a composite cut that includes both the sirloin and the tenderloin. In England, this cut is often referred to as the “porterhouse steak” or “T-bone steak.”
Regional Steak Specialties in England
England is home to various regional steak specialties, each with its unique flavor profile and cooking methods. Here are a few examples:
Steak and Kidney Pie
This classic English dish originated in the north of England and consists of a filling made from slow-cooked beef, kidneys, and gravy, topped with a puff pastry crust. While not strictly a steak dish, steak and kidney pie is a beloved English classic that showcases the country’s love for beef.
Cumberland Sausage Steak
Hailing from Cumberland, a region in northwest England, this type of steak is made from a combination of beef, pork, and spices. The Cumberland sausage steak is often served with mashed potatoes and vegetables.
Steak and Ale Pie
This hearty dish originated in the West Country, a region in southwest England. The steak and ale pie consists of slow-cooked beef, ale, and vegetables, topped with a puff pastry crust.
How to Order Steak in England
When ordering steak in England, it’s essential to know the local terminology and cooking methods. Here are some tips to help you navigate the menu:
Cooking Methods
English steakhouses often offer various cooking methods, including:
- Rare: cooked for a short time, resulting in a pink center
- Medium rare: cooked for a slightly longer time, resulting in a pink center and a hint of red
- Medium: cooked for a moderate time, resulting in a hint of pink in the center
- Medium well: cooked for a longer time, resulting in a slightly pink center
- Well done: cooked for an extended time, resulting in a fully cooked steak
Steak Sizes
English steakhouses often offer various steak sizes, including:
- Small: typically 6-8 oz (170-225g)
- Medium: typically 8-10 oz (225-285g)
- Large: typically 10-12 oz (285-340g)
- Extra large: typically 12 oz or more (340g or more)
Conclusion
Steak in England is a culinary delight, with a rich history and diverse range of cuts and regional specialties. By understanding the local terminology and cooking methods, you can navigate the menu with confidence and enjoy a truly authentic English steak experience. Whether you’re a steak connoisseur or just looking to try something new, England has plenty to offer when it comes to this beloved dish.
Steakhouse Etiquette in England
When dining at a steakhouse in England, it’s essential to follow local etiquette rules to ensure a pleasant experience. Here are some tips:
Table Manners
- Always use your napkin to wipe your mouth and clean your hands before and after eating
- Keep your elbows off the table and your hands visible
- Wait for the host or hostess to seat you and introduce you to your server
- Address your server as “waiter” or “waitress,” and use polite language when ordering
Ordering Steak
- Always order your steak by the cut, rather than the cooking method (e.g., “I’ll have the ribeye, please”)
- Specify your desired cooking method and steak size, if applicable
- Don’t be afraid to ask for recommendations or ask your server about the different cuts and cooking methods
Tipping
- Tipping in England is generally less than in the United States, with 10-15% being the standard
- Always check your bill to see if a service charge has been added, as this can affect the amount you tip
By following these etiquette rules, you can ensure a pleasant and enjoyable dining experience at an English steakhouse.
What is the difference between American and British steak cuts?
In the United States, steak cuts are often named based on the location of the cut on the animal, such as ribeye, sirloin, or tenderloin. In contrast, British steak cuts are often named based on the cooking method or the cut’s characteristics, such as rump steak or fillet steak. This difference in naming conventions can sometimes cause confusion for those traveling between the two countries.
For example, a cut of beef that is commonly known as a ribeye in the United States is often referred to as a rib steak or a ribeye steak in the United Kingdom. Similarly, a cut that is known as a sirloin in the United States may be referred to as a sirloin steak or a rump steak in the United Kingdom. Understanding these differences can help ensure that you order the right cut of steak when dining in a British restaurant.
What is a rump steak in England?
A rump steak is a popular cut of beef in England, taken from the rear section of the animal. It is a lean cut of meat, known for its rich flavor and firm texture. Rump steak is often cooked to medium-rare or medium, as overcooking can make it tough. It is a versatile cut that can be grilled, pan-fried, or oven-roasted, and is often served with a variety of sauces and seasonings.
Rump steak is similar to the American cut known as a round steak or a top round steak. However, the British rump steak is typically cut from a different section of the animal, and is often more tender and flavorful than its American counterpart. When ordering a rump steak in a British restaurant, you can expect a delicious and satisfying meal that showcases the British are famous for.
What is a fillet steak in England?
A fillet steak is a tender and lean cut of beef in England, taken from the small end of the tenderloin. It is known for its melt-in-your-mouth texture and mild flavor, making it a popular choice for those who prefer a less robust steak. Fillet steak is often cooked to medium-rare or medium, as overcooking can make it dry. It is a delicate cut that is best grilled or pan-fried, and is often served with a light sauce or seasoning.
Fillet steak is similar to the American cut known as a filet mignon. However, the British fillet steak is often cut from a different section of the animal, and is typically less expensive than its American counterpart. When ordering a fillet steak in a British restaurant, you can expect a tender and flavorful meal that is sure to impress.
What is a sirloin steak in England?
A sirloin steak is a popular cut of beef in England, taken from the rear section of the animal. It is a lean cut of meat, known for its rich flavor and firm texture. Sirloin steak is often cooked to medium-rare or medium, as overcooking can make it tough. It is a versatile cut that can be grilled, pan-fried, or oven-roasted, and is often served with a variety of sauces and seasonings.
In England, sirloin steak is often cut from a different section of the animal than in the United States. The British sirloin steak is typically more tender and flavorful than its American counterpart, and is often preferred by locals and visitors alike. When ordering a sirloin steak in a British restaurant, you can expect a delicious and satisfying meal that showcases the best of British beef.
What is a T-bone steak in England?
A T-bone steak is a cut of beef that includes both the sirloin and the tenderloin, with a T-shaped bone separating the two. It is a popular cut in England, known for its rich flavor and tender texture. T-bone steak is often cooked to medium-rare or medium, as overcooking can make it tough. It is a versatile cut that can be grilled, pan-fried, or oven-roasted, and is often served with a variety of sauces and seasonings.
In England, T-bone steak is often preferred by those who want to experience the best of both worlds. The sirloin portion of the steak provides a rich and beefy flavor, while the tenderloin portion provides a tender and lean texture. When ordering a T-bone steak in a British restaurant, you can expect a delicious and satisfying meal that showcases the best of British beef.
What is a porterhouse steak in England?
A porterhouse steak is a cut of beef that includes both the sirloin and the tenderloin, with a larger portion of tenderloin than a T-bone steak. It is a popular cut in England, known for its rich flavor and tender texture. Porterhouse steak is often cooked to medium-rare or medium, as overcooking can make it tough. It is a versatile cut that can be grilled, pan-fried, or oven-roasted, and is often served with a variety of sauces and seasonings.
In England, porterhouse steak is often preferred by those who want to indulge in a luxurious and satisfying meal. The larger portion of tenderloin provides a melt-in-your-mouth texture, while the sirloin portion provides a rich and beefy flavor. When ordering a porterhouse steak in a British restaurant, you can expect a delicious and memorable meal that showcases the best of British beef.
How do I order steak in a British restaurant?
When ordering steak in a British restaurant, it’s essential to specify the cut of steak you prefer, as well as the level of doneness. You can ask for your steak to be cooked to rare, medium-rare, medium, medium-well, or well-done. You can also ask for any sauces or seasonings you prefer, such as peppercorn sauce or garlic butter.
For example, you can say, “I’ll have the rump steak, cooked to medium-rare, please.” Or, “I’ll have the fillet steak, cooked to medium, with a side of peppercorn sauce.” Don’t be afraid to ask your server for recommendations or guidance, as they can help you choose the perfect steak for your taste and preferences.