As steakhouses spread across the country in the 1800s, they adopted a format: dark dining rooms; oversized martinis; and decadent sides like creamed spinach, onion rings and mashed potatoes to accompany the boneless ribeyes and porterhouses that became de rigeur. The porterhouse – often called the “king of steaks” in the US – is actually two prized cuts: the filet mignon and New York strip, separated by the T-bone. Over-the-top, costly and luxurious, it epitomizes American steak culture.
After WW2, America’s enthusiasm for beef surged, not just in steakhouses but at home. Backyard grilling became a way to gather with family and friends.
Yet, it could be argued that the most American “steak” is the hamburger, according to Chef Angie Mar of New York City’s Le B restaurant. “Our cuisine is built on a beautiful melting pot of so many different cultures who have immigrated to this country,” says Mar, “and the one very authentically American thing that we can say is ours is a burger.”
