A type of steak cut from the rear portion of the cow, known for its tenderness and rich flavor, often grilled or pan-seared.
A dish specifically made from the sirloin section of beef, typically cooked to highlight its savory qualities and served as a main course.
A dish consisting of a thick cut of meat or fish, typically cooked on a grill or frying pan, with a strong association with beef dishes.
A culinary preparation that involves grilling or frying a substantial slice of animal protein, often referring specifically to beef when the term is used in its most common context.
A delectable entrée made from a thick portion of protein, enjoyed for its rich flavor, frequently associated with various cooking styles and presentations, with beef steak being the most popular.
A dining establishment that specializes in preparing and serving a variety of steak dishes, offering a casual atmosphere for meat lovers.
A restaurant where customers can select different cuts of beef and have them cooked to their preference, often accompanied by side dishes and beverages.
An eatery focused on providing high-quality grilled meat experiences, often featuring a menu that highlights various cooking styles and seasoning options for steak.
A dish made of ground meat, typically beef, mixed with ingredients like breadcrumbs, eggs, and onions, shaped into a round or oval patty and then grilled or pan-fried until cooked through.
A popular Western-style Japanese dish that emphasizes a savory, juicy meat patty served on its own, often accompanied by sauces or sides, and is distinct from a hamburger due to the absence of a bun.
A savory, seasoned meat dish that reflects a fusion of Western culinary influences, commonly enjoyed as a hearty main course in Japan, characterized by its tender texture and flavorful seasoning.
A dish made from thickly sliced cuts of beef that are grilled or pan-fried, often categorized by levels of doneness such as rare, medium, and well-done.
A Western cuisine specialty featuring thick portions of beef, typically from the loin or tenderloin, cooked on a hot surface and served as a main course.
A culinary preparation consisting of substantial pieces of beef, commonly served in restaurants, characterized by its cooking method and degree of doneness, which influences its texture and flavor.