▁the ▁same , ▁differ ing ▁" only ▁in ▁their ▁sau ces , ▁but ters , ▁or ▁g arn it ures ". ▁ ▁Most ▁important ▁is ▁trying ▁to ▁achieve ▁Ma ill ard ▁reaction ▁on ▁meat ▁to ▁ensure ▁that ▁restaurant - quality ▁ste ak ▁results ▁each ▁time . ▁ ▁D ining ▁ ▁Ste ak ▁has ▁become ▁a ▁popular ▁d ish ▁in ▁many ▁places ▁around ▁the ▁world , ▁cook ed ▁in ▁domestic ▁and ▁professional ▁k itch ens , ▁and ▁is ▁often ▁a ▁primary ▁ing red ient ▁in ▁a ▁menu . ▁It ▁is ▁used ▁in ▁small ▁amounts ▁in ▁an ▁hors ▁d ' oe uv re , ▁in ▁an ▁entr ée ▁d ish ▁or , ▁more ▁usually , ▁in ▁a ▁larger ▁amount ▁as ▁the ▁main ▁course . ▁Ste ak ▁has ▁also ▁been ▁an ▁important ▁breakfast ▁d ish , ▁especially ▁for ▁people ▁undert aking ▁hard ▁out door ▁work , ▁such ▁as ▁far mers . ▁ ▁Din ers ▁ordering ▁ste ak ▁at ▁a ▁restaurant ▁typically ▁advise ▁the ▁chef ▁or ▁wait er ▁of ▁their ▁prefer ences ▁regarding ▁the ▁degree ▁of ▁cook ing , ▁using ▁the ▁terms ▁" rare ", ▁" medium ▁rare ", ▁" medium ", ▁" medium ▁well ", ▁or ▁" well ▁done ". ▁ ▁Print ▁appearances ▁of ▁this ▁use ▁of ▁" rare " ▁are ▁found ▁as ▁early ▁as ▁around ▁ 1 6 1 5 . ▁A ▁ste ak ▁kn ife ▁is ▁a ▁special ized ▁piece ▁of ▁cut l ery ▁to ▁make ▁cutting ▁the ▁ste ak ▁easier ; ▁it ▁is ▁sh ar per ▁than ▁other ▁kn ives ▁and ▁may ▁have