Howard Plaza Hotel Launches World Steak Expo: 4 Restaurants, 19 Steak Options

▲ Diana Steak. (Photo / Provided by Howard Cuisine)

Travel Center / Comprehensive Report

Love steak? From July 15 to August 15, Howard Plaza Hotel’s four Western-style restaurants—Steak House, Teppanyaki, Lobster Palace, and Poolside Restaurant—are featuring a special “World Steak Expo.” Showcasing premium beef from the U.S. and Australia with a classic recreation concept, the event offers a total of 19 steak sets, including popular choices like charcoal-grilled American dry-aged bone-in ribeye, charcoal-grilled Australian Wagyu Grade 11 New York strip, and the rare French-style “Diana Steak.”


▲ Rossini Steak. (Photo / Provided by Howard Cuisine)

The Diana Steak originated in 20th-century France, known for its rich sauce. It uses the tenderloin cut. The chef first sears it over high heat, then simmers it briefly in a sauce made from onions, garlic, shallots, Lea & Perrins Worcestershire sauce, and beef jus, before drizzling the sauce over the plated steak. The Rossini Steak, a classic named after the Italian opera maestro and food lover Rossini, features a juicy and tender grilled tenderloin topped with a whole piece of rich foie gras.


▲ Sous Vide American Ultra Black Wagyu Ribeye. (Photo / Provided by Howard Cuisine)

Howard Plaza Hotel’s Lobster Palace presents a complex British classic—Beef Wellington—during this classic steak revival event. The dish involves sautéing mushrooms in sherry, reducing them with beef jus, mixing in foie gras mousse and spinach, then wrapping the mixture around a naturally aged beef tenderloin with sealed juices from high-heat charcoal grilling. The entire preparation is coated in puff pastry and baked in the oven for ten minutes.

World Steak Expo Menu
Howard Steak House
● Charcoal-Grilled American Dry-Aged Bone-In Ribeye (18 oz)
● Charcoal-Grilled Australian Wagyu Grade 11 New York Strip (8 oz)
● Sous Vide American Ultra Black Wagyu Ribeye (8 oz)
● Rossini Steak (8 oz)
● Pan-Seared Boneless Beef Short Ribs with Red Pepper Flavor (8 oz)
● Diana Steak (6 oz)
● Roasted Australian Wagyu Cheek with Kentish Flavor (8 oz)

Howard Teppanyaki
● Ultra Black Wagyu Ribeye Cap
● Australian Wagyu Grade 11 New York Strip
● Australian Wagyu Grade 9 Ribeye
● Dry-Aged Ribeye
● Natural Beef Boneless Short Ribs

Lobster Palace
● Charcoal-Grilled American Ultra Black Wagyu Ribeye Cap with Red Wine Sauce (6 oz)
● Charcoal-Grilled American Dry-Aged Sirloin with Garlic Cream and Red Pepper Sauce (5 oz)
● Sous Vide American Ultra Black Wagyu Ribeye with Morel Mushroom Sauce (5 oz)
● Beef Wellington (5 oz)

Poolside Restaurant
● Pan-seared American Black Angus ribeye (8 oz)
● Bordeaux braised bone-in short ribs (12 oz)
● Pan-seared American boneless short ribs with red wine sauce (6 oz)