Welcome to the ritual of celebration. We’ve spent decades crafting the Caesar’s experience and we pride ourselves in the principles bone in rib eye steak define us. We are renowned for our steak, to us a steak dinner is far more than a meal, it’s a ritual, and we take ours seriously.

Our exclusive specification of Alberta beef is cut to order and charbroiled on an open-flame grill. We take great pride in our winery partnerships, and our dedication and passion for wine has allowed us access to some of the finest winemakers in the world. With sought-after rarities like Dominio de Pingus and Château Palmer, anyone looking to savor the moment over a glass of vino will find comfort here. Our team of dining professionals are experts in our industry, and we take immense pride in the level of service we provide to every guest that walks in our doors. We believe in the art and finesse of a traditional tableside dining experience, and we consider it our privilege to obsess over the marbling of a rib eye or the finish on our finest Brunello. TIME-HONOURED COCKTAILSWe revel in the mix.

3 martini lunches, but we call it a Caesar’s tradition. And with our opening in 1972 and a slight change to the original recipe, we’re proud to say that The Bloody Caesar cocktail found its home here. Herb roasted New Zealand spring lamb rack with vegetables. Wild Icelandic baby lobster tails sautéed in herb-citrus demi-glacé or lemon garlic butter. This article is about different types of steak.

For fish steaks, see fish steak. A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives.

Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. In the United States, steak cut from cattle is also called “beefsteak”. The word steak originates from the mid-15th century Scandinavian word steik, or stickna’ in the Middle English dialect, along with the Old Norse word steikja. Livestock for meat to be used as steak cuts may be raised on a farm or ranch. The meat from various wild game may also be used for steak cuts. Countries with enough suitable land for grazing animals, in particular cattle, have a history of production and culinary use of steak. Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States, and the United Kingdom.

In Asian countries, such as China and South Korea, steak is traditionally sliced and stir-fried and served in smaller amounts as part of a mixed dish. In Argentina, beef represents a large portion of the country’s export market. 8 million animals was harvested in 2010. The country has one of the largest consumptions of beef per capita worldwide, and much of it is grilled steak. Beef steak consumption is described as part of the “Argentine national identity”. Livestock Australia, a corporation which runs programs related to quality assurance, sustainable production, and environmental considerations, through organizations such as Meat Standards Australia.

The Irish agricultural beef market is a contributor to the economy of Ireland. It “aims to find the most tender and tasty sirloin steak” in the country. According to a survey by trade magazine Caterer and Hotelkeeper, the most popular dinner menu in British restaurants in the 1980s included steak: prawn cocktail, steak and Black Forest gateau. Cattle breeds such as Hereford or Aberdeen Angus date back to the 1700s, and farmers continue to raise cattle sired by registered pedigree bulls.