Grilled technique

Menus with Grilled options on SeEat. Tap a card to open the visual menu.

Grilling cooks food fast over direct, high heat — flame, charcoal, or binchotan — building char and Maillard browning that no oven can copy. It is the world’s most shared technique: yakitori in Japan, galbi in Korea, souvlaki in Greece, asado in Argentina, satay in Southeast Asia.

What to order

Charcoal-grilled steak — ribeye or picanha, rested and sliced
Yakitori — Japanese chicken skewers over binchotan charcoal
Galbi — Korean marinated short ribs, grilled at the table
Grilled whole fish — Mediterranean style with lemon and olive oil
Satay — Southeast Asian skewers with peanut sauce

163 menus

Frequently asked questions

What is the difference between grilling and barbecuing?

Grilling is hot and fast over direct heat — minutes, for tender cuts. Barbecue (in the American sense) is low and slow with smoke — hours, for tough cuts. Steak is grilled; brisket is barbecued.

Why does charcoal taste different from gas?

Charcoal burns hotter and drips render onto the coals, vaporizing into flavor compounds that coat the food. Gas is cleaner and steadier but adds little of its own character.

What is a safe grilled order at any restaurant?

Whole grilled fish or skewers show fire control without heavy sauces to hide behind. SeEat photographs each grilled dish so you can see the char and portion before ordering.