0_Wizard
I absolutely love steak. Especially beefsteak.
When the word "steak" is used without qualification, it generally refers to a beefsteak.
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Steak
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Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Beefsteak Club
Beefsteak Club is the name or nickname of several 18th and 19th-century male dining clubs that celebrated the beefsteak as a symbol of patriotic and often Whig concepts of liberty and prosperity. The first beefsteak club was founded about 1705 in London by the actor Richard Estcourt and others in the arts and politics. This club flourished for less than a decade. The Sublime Society of Beef Steaks was established in 1735 by another performer, John Rich, at the Theatre Royal, Covent Garden, where he was then manager, and George Lambert, his scenic artist, with two dozen members of the theatre and arts community (Samuel Johnson joined in 1780).
Beefsteak (banquet)
A beefsteak is a type of banquet in which sliced beef tenderloin is served to diners as all-you-can-eat finger food. The dining style originated in 19th-century New York City as a type of working-class celebration but went into a decline in the mid-20th century. Resurrected by caterers in New Jersey, the beefsteak banquet style is now popular in that state's Bergen and Passaic counties, and is enjoying a revival in New York City, where the style originated, due to the reemergence of a biannual beefsteak in Brooklyn. Beefsteak banquets originated among the working class of New York City in the mid-1800s as celebratory meals or "testimonials".
History of the hamburger
The Hamburger most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization, the emergence of the working class and middle class and the demand for mass-produced, affordable food that could be consumed outside of the home. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination.
Beefsteak Charlie's
Beefsteak Charlie's was a well-known Manhattan restaurant in the early 20th century, and later a restaurant chain based in the New York metropolitan area, which grew to over 60 locations in the early 1980s. Charles W. Chessar was a New York City restaurateur who was nicknamed "Beefsteak Charlie" by Howard Williams, a sports editor for the New York Morning Telegraph. Chessar opened his first restaurant around 1910, and moved to 50th Street between Broadway and Eighth Avenue in 1914, which he operated until 1934. The restaurant was filled with horse racing photographs and frequented by sports enthusiasts, and the specialty of the house was a steak sandwich.
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
Steak burger
A steak burger is a type of sandwich prepared using steak as a primary ingredient. In the United States, the first steak burger offered to consumers appears to have been invented in 1934. Beefsteak is typically used, although other meats can also be made into steak burgers. They may be prepared with various accompaniments and toppings, and several restaurant versions have existed in the past and continue to be prepared in contemporary times. Use of the term "steakburger" dates to the 1920s in the United States. In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a steak burger and offered it to customers at the company's first location in Normal, Illinois.
1_Apprentice
Steaks are amazing on the grill with some KerryGold butter!  And I like mushrooms with mine as well.