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A steak burger is a type of sandwich prepared using steak as a primary ingredient. In the United States, the first steak burger offered to consumers appears to have been invented in 1934.
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Skirt Steak, Soy Sauce, Barbecue Sauce, Creamy Peanut Butter.
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1776 Steakhouse opened under new ownership December 1, 2007, maintaining the well-known restaurant's name, premium steak focus and fine-dining appeal.
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A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a bone.
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Sirloin Steak, Caesar Dressing, Romaine Lettuce, Parmesan Cheese.
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The backyard barbecue is often considered a symbol of summer. It can represent a family tradition or a relaxing way to spend time with friends.
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The main dining room is warm and inviting, consisting of beautiful mahogany wood, high back leather chairs and soft candlelight.
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Rump Steaks, Thai Red Curry Paste, Thai Chilli Sauce.
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Kansas State University food scientist Karen Blakeslee says getting ready for the outdoor grilling season requires one important tool in addition to tongs, a spatula and oven mitts.
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Sirloin Steak, Red Onions, Spinach, Tomatoes.
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Skirt Steak, Salsa, White Onions, Ancho Chile Powder.
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Flank Or Skirt Steak, Red Bell Peppers, Kalamata Olives, Lemon Juice.
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Top Sirloin Steak, Onions, Chile Powder, Salad Greens & Tomatoes
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All beef comes from cattle, yes, but when it comes to food safety, ground beef is a whole different animal.
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Strip Filets, Soy Sauce, Fresh Ginger, Minced Garlic, Soba Noodles.
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Steak-frites, meaning "steak [and] fries" in French, is a very common and popular dish served in Brasseries throughout Europe.
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A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g).
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Silverside Sandwich Steaks, Onions, Mushrooms, Olive Oil.
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A steak sandwich is a sandwich that is prepared with steak that has been broiled, fried, grilled, barbecued or seared...
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1 boneless Top Sirloin Steak Boneless, 1 inch thick (about 1 pound)
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The menu at Peter Luger is sparse, with the focal point being a porterhouse steak sized for two to four.
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Round Steaks, Chunky Salsa, Fresh Cilantro, Chili Powder.
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Flank Steak, Onions, Vegetable Oil, Garlic, Cilantro.
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I'm a new convert to using my meat thermometer regularly. But I'm not sure I'm doing it right. Where can I find guidelines?
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Airflow is key to controlling the temperature of the grill. Circulation of air will cause coals to burn hotter.
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Use leftover steak or roast to recreate a classic from Phillycomplete with peppers, onions and cheese sauce.
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Strip Steaks, Red Anjou Pears, Arugula, Goat Cheese.