The process of scoring or grilling meat with parallel cuts or marks to help it cook more evenly and absorb flavors.
From Spanish carbonada (meat dish cooked over coals), from carbón (coal). The gerund form shows the cooking technique's Spanish origins entering English.
Carbonado is actually the name for both a cooking method AND a type of industrial diamond, showing how the same word jumped from Spanish kitchens to describe two completely different things based on the 'charring' connection.
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