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Teppanyaki (鉄板焼き, teppan-yaki), often called hibachi (火鉢, "fire bowl") in the United States and Canada, [1] is a post-World War II style [2] of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), the metal plate on which it is cooked, and yaki (焼き), which means grilled ...
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
t. e. Steak and three shrimp, served with spicy mayonnaise, salad, and fries. Surf and turf, sometimes called reef and beef, is a main course combining seafood and red meat, [1][2] typically beefsteak. While lobster and filet mignon are a standard combination, [3][4][5] variations common to steakhouse menus include prawns, shrimp, [6] squid, or ...
Prawn cocktail, steak garni with chips, and Black Forest gâteau was the most popular dinner menu in British restaurants in the 1980s, according to contemporary surveys by trade magazine Caterer and Hotelkeeper. [1] It was associated with the Berni Inn chain, which popularised mass-market dining out after the end of food rationing in Britain ...
The risotto was delicious, the sea bass over the top, the grilled veggies perfect! The creme brûlée's, the best way to top the meal!" High Noon Restaurant & Saloon
Steak. Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside [1] and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", [2][3][4][5] and is now considered retro. [6][7][8]
Beef Wellington – Filet steak with pâté and duxelles in puff pastry. Bistecca alla fiorentina. Bistek – Filipino dish. Bistik jawa – Flat cut of beef. Bulgogi – Korean meat dish. Carpetbag steak. Carne asada – Dish of grilled and sliced beef. Chateaubriand (dish) – Front cut of a beef tenderloin.
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a ...