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Italy

In Tuscany, bistecca alla Fiorentina reigns as the iconic thick-cut steak, a tradition dating back to the Renaissance. It represents regional pride and festive eating.

"Bistecca alla Fiorentina is not something for a dainty dinner for two, nor is it something for a simple family meal. It's cause for celebration," says eighth-generation butcher Dario Cecchini of Officina Cecchini in Chianti. "We're celebrating the life that has been sacrificed to nourish us."

Made from Chianina cattle, the steak is cut from the T-bone loin, weighing at least one-and-a-half kilos. Cecchini grills over oak wood without rubs, salt, or oil, letting diners season with salt and olive oil at the table. Simple sides like cannellini beans highlight the meat. "A good steak doesn't need anything – no sauces or anything else. Enjoy with an excellent bottle of Tuscan red wine," he says.

Brazil

Brazilian steak culture stems from churrasco, a method developed in the 18th and 19th centuries by ranchers skewering beef over open flames. Churrasco became a national culinary tradition, celebrated in rodízio-style restaurants where passadores carve meat at diners’ tables.

The picanha, from the top rump, is the signature cut, grilled so its fat bastes the meat. At home, steak is paired with rice, black beans, farofa, vinaigrettes, and fried cassava or potatoes. In churrascarias, a variety of salads and hot sides complete the spread.

France

France is synonymous with steak frites, but its beef repertoire is broad, including steak tartare and boeuf Bourguignon. Beef was rarely consumed before the late 19th century, as cattle were primarily for labor or dairy. Urban dining and better transport elevated steak, with Parisian bistros and brasseries making cuts like bavette and entrecôte everyday staples.

"We are the best in the art of using every piece, every part of the animal the best way possible," says Ariane Daguin, founder of D'Artagnan Foods. Today, steak in France thrives in the brasserie culture, accompanied by classic sauces and red wine.

United States

"Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country," wrote Kurt Vonnegut in 1973. While early U.S. cattle were mostly for dairy or tallow, cowboys came to symbolize independence and strength.

19th-century steakhouses served large ribeyes and porterhouses in dark rooms, with indulgent sides like creamed spinach, onion rings, and mashed potatoes. The porterhouse, combining filet mignon and New York strip, earned the nickname "king of steaks." Post-World War II, backyard grilling became a national pastime.

Chef Angie Mar of New York City's Le B restaurant notes, "Our cuisine is built on a beautiful melting pot of so many different cultures who have immigrated to this country, and the one very authentically American thing that we can say is ours is a burger."