The Weirdest Ways People Around The World Cook Steak

When it comes to all the different ways we can prepare some of our favorite foods, steak is pretty straightforward. Throw it on the grill, cook until it's as done as you want, and serve it up. There's usually minimal seasoning involved, not too much in the way of complicated prep or presentation, because that? That takes away from the fact that you're enjoying a brilliant steak, right?

That's not the case everywhere, though, and there are plenty of places around the world that have unique, odd, and just as delicious ways of preparing, cooking, and serving steak. In some cases, you don't even have to face that dreaded question: "How do you want your steak? Rare? Medium? Well-done?"

Will you want to try some of these? Probably! Will you want to try all of these? Maybe! There's only one way to find out: Check out these weird and wonderful ways that people around the world have of enjoying their steaks.

The shooter's sandwich might seem like the most questionably named sandwich of the 21st century, but it actually goes back to Edwardian England, or the very early 1900s. The idea was that it was a filling meal that could be easily wrapped and packed into a saddle bag for taking out to eat while hunting — hence, the name (via Serious Eats).

Is this something you're going to want to try? In its original form, absolutely.

It's somehow both simple and complicated: There's not much to it, but it'll take some planning. Start with a nice, crusty loaf of bread and a ribeye or two, slice off the top of the loaf, and hollow out the bread so it'll fit the steaks once they're cooked. Fill the bottom with cooked mushrooms and onions, then add your first cooked steak. Add another layer of mushroom and onions, then a second ribeye, and then? Smear some spicy mustard or horseradish on the underside of the loaf hunk you lopped off, put it back on your loaf, and wrap it as tightly as you can in parchment paper. 

Put the whole thing under something heavy, and just leave it overnight. According to The Guardian, you shouldn't refrigerate it ... which makes sense for something that came out of Edwardian England. The following day, you'll have a steak-and-mushroom sandwich that you can cut like a cake and eat without making a mess. Brilliant? Absolutely.

Argentina's traditional asado is definitely not the same as barbecue — and suggesting it is will just as definitely get you in trouble with any Argentinian within earshot, says The Real Argentina.

So, what is it? It starts with simplicity and a cast-iron grill called a parrilla (which is basically an adjustable grill). The fire comes from dry wood and charcoal, and getting it started? Briquettes are a no-no — instead, pine cones are traditionally used. From there, the flames are raked into glowing embers, and here's the trick: The hottest coals are kept to the side because a true asador doesn't want the dripping fat to hit them and smoke. That smoke can completely ruin the flavor profile. Instead, the steaks — often short rib, flank, and skirt — are cooked low and slow, and this is one case where extremely well-done isn't extreme, it's the desired level of doneness.

Toward the end of the cooking process, there are usually other things added to the parrilla: offal, sweetbreads, intestines, and kidneys, followed by blood sausage and discs of cheese. Sometimes it's all served with some salad, but that's absolutely not necessary. More often, it's meat, meat, and more meat, with steak and cuts that make sure nothing goes to waste, finished off with a nice Malbec. But whatever you do, just don't call it barbecue.

This weird one comes right from the good ol' US of A, and it's called dirty steak. No, you're not dropping it on the ground first, but ... in a way, that's kind of the idea.

You grill a dirty steak by by throwing it right on the coals. According to Epicurious, former president Dwight D. Eisenhower swore by this cooking method, particularly when the steak was a New York strip, and it was covered in salt and pepper before being thrown right on the coals.

According to The New York Times, the steak in this recipe doesn't burn, chars nicely, and doesn't get all questionably ashy. The coals are incredibly hot — between 800 and 1000 degrees Fahrenheit — so the steak cooks very quickly and very evenly without the flaming flare-ups that can happen when you use the grill's grate.

There are a couple things you'll need to know before trying it, though. A dry rub is absolutely necessary, as it not only protects the meat, but it also caramelizes into a crust that's nothing short of spectacular. Secondly, you'll have to opt for natural chunk charcoal, not briquettes. You don't want any funky chemicals touching your meat, right? Go on, give it a try.

Carpaccio is an Italian dish, and it's a little unique in that we know exactly where it was invented: Harry's Bar in Venice, according to Great Italian Chefs. It's only been around since the 1950s, and it's been popular in Italy since it first started showing up on menus.

It's also incredibly easy to make. It's essentially a piece of steak sliced super-thin and served raw. Usually, there's a bit of vinaigrette drizzled over it, and it's commonly served with sun-dried tomatoes and a salad, making it pretty perfect for hot summer days.

Now, the big question: Is it safe? We hear all kinds of reasons why we should be cautious of undercooked meat, so raw meat? The idea of eating that is super weird. But yes, says The Cookful, it's safe, as long as you follow some simple rules. Get the freshest piece of meat that you can, preferably from a butcher who knows you're going to be eating it raw. Prepare and eat it the same day, and don't save anything for leftovers. Since you're slicing it from one single piece of meat, there's little chance of contamination. Just remember that freshness is key.

If there's one thing that steak is not, it's a finger food ... right?

Not so fast. Head into Idaho, and you'll find a pretty incredible regional delicacy called finger steaks. According to The Spokesman-Review, finger steaks were the brainchild of the chef at Milo's Tavern in Boise. It was the 1950s, and the owner — presumably looking for something to set them apart from all the rest — came up with the idea of cutting steak into strips between two and three inches long and about half an inch thick. They were then breaded and deep-fried, and that's it.

Finger steaks became associated with a certain type of establishment — specifically, the seedy dive bar. Still, we all know that these are the places where you can get some of the best food in the world, right?

You can try to make finger steaks at home, but those in the know say that they're hard to get right, even when you start with an overnight soak in buttermilk and a dusting of cornstarch to make the batter stick to the steak. You can make these "fries" with tempura batter and side of cocktail sauce for sure, but for the real thing? Only Idaho does it best.