William Dieterich muttered....

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it is
called what it is.

The only thing I can guess is that food label 'american' is considered
fast or without much cooking, but I don't see how it would of caught
on that much in Europe that you see it in most french style
restaurants.


I'm not sure what your description/definition of "Steak American" might be
(even as one who eats steak at least 3 times a week, a variety of different
cuts and types of preparation, but all somewhere in the
Florentine/French/American venues).

TMO