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From the Pampas of Argentina to the streets of Tokyo, steak has become more than just a meal—it’s a symbol of culture, tradition, and national identity.

While people everywhere enjoy beef, few countries can claim it as a cornerstone of their cuisine. The history of steak, however, stretches back millennia. Cave paintings depict early humans hunting bovines, and archaeological evidence shows cattle were eaten near Stonehenge as early as 2500 B.C.

Large-scale beef consumption is a more recent phenomenon. In the 19th century, advances in transport and refrigeration made meat more accessible, allowing Parisian bistros and American steakhouses to elevate the cut to a symbol of wealth and refinement.

Today, countries have developed distinctive approaches, from Argentina’s slow-roasted asado to Japan’s precisely marbled Wagyu, each infusing the meal with local identity.

Argentina

Spanish colonists brought cattle to Argentina in the 16th century, letting them roam the fertile Pampas. Gauchos, the iconic cowboys of the region, perfected the parrilla: a metal-grate grill for slow-roasting meat over embers. This method, known as asado, has become a source of national pride.

"Steak is part of our idiosyncrasy, it's so beautiful and very important," says world-renowned Argentine chef and author Francis Mallmann. "No matter if we have a tenderloin or an incredible ribeye or just a little scrap of the edge of the leg, the idea is to be together and to talk about politics, about football, about happiness, about friendship."

An asado is typically a weekend gathering. It starts with small cuts and organ meats before moving to heartier sections. "You generally have tira de asado (strip of roast beef) – the ribs of the beef cut very thinly with the bone in," Mallmann explains. "Those ribs are the biggest statement in an asado, because it takes a lot of understanding of fire and meat to cook well."

Chimichurri, a mix of oregano, parsley, chili flakes, vinegar, olive oil, and salt, is essential, along with bread, salads, empanadas, and other meats like chorizo and blood sausage.

Japan

Beef entered Japanese diets only after the 19th century, when the Meiji government encouraged meat consumption to modernize the country. Post-World War II, steakhouses and domestic cattle breeding produced high-quality beef varieties such as Kobe, Wagyu, and Ōmi, now celebrated worldwide.

"The beauty of marbling, the purity of the fat, and the precision of cooking are all highly valued," says Chef Haruka Katayanagi of Karyu Restaurant in Tokyo. "In that sense, steak in Japan has evolved into a cuisine that emphasises craftsmanship and the character of the ingredient itself."

In restaurants, beef is often grilled over charcoal or cooked teppanyaki-style in front of diners. "Don't overlook classic, long-established steakhouses. They often have deep, long-standing relationships with meat suppliers, which allows them to consistently source exceptional beef," Katayanagi notes. At home, steak is usually pan-fried with salt and pepper, finished with butter or soy sauce, and served with rice and miso soup.