Steak
牛排

A steak is a cut of meat sliced perpendicular to the muscle fibers, potentially including a bone. When the word “steak” is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, and so on. As a “top-quality ingredient” beef steaks “are perfect if properly grilled” but they can be pan-fried, or broiled. Grilling a steak often attempts to replicate the flavor of steak cooked over the glowing coals of an open fire.
牛排是一块沿肌肉纤维垂直方向切下的肉，可能含有骨头。“steak”一词若无限定，一般指牛排，但从广义上来说，还有鱼排、碎肉排等。牛排作为一种“上乘食材”，“如果烤得适中，口感非常之棒”，但它们也可在锅中煎炸或炙烤。人们烤牛排总是设法烤出在室外炭火上烤出的味道。

There are various types of steak. The most popular ones are fillet, rib-eye, sirloin and T-bone. Fillet steak is the most highly prized of all the steak cuts; it comes from the tenderloin area. Rib-eye steak comes from the rib of the animal. Usually the rib bone is removed although it is also popular to serve this cut of steak bone in, especially in the US. Rib-eye steaks are marbled with tiny veins of fat, which far from being unpleasant, melt during the cooking process to give an absolutely delicious, rich and juicy flavor to the meat. Sirloin is another delicious cut of steak that is tender and pretty lean. One of the differences between the fillet and the sirloin is that the sirloin is covered with a layer of fat. The T-bone is a bone-in steak from the short loin. This cut has a distinctive T-shaped bone that separates the fillet (the smaller portion) from the sirloin (the larger portion).
牛排的种类非常多，常见的有菲力牛排、肉眼牛排、沙朗牛排和T骨牛排。菲力牛排最为珍贵，是牛脊上最嫩的肉。肉眼牛排是牛肋上的肉，在烹饪的时候肋骨通常会被去掉，但有些地方(尤其是美国)也喜欢将肋骨一起烹制。肉眼牛排含有细小的肥膘纹理，在烹制过程中肥膘渐渐融化，不但不会油腻反而使得牛肉美味多汁。沙朗牛排的肉质也比较嫩，且瘦肉居多。与菲力牛排不同的是，沙朗牛排在肉的外面有一层脂肪。T骨牛排是牛背上带脊骨的肉，脊骨呈独特的T字型。T型两侧一边是菲力，一边是沙朗，量多的是沙朗，量小的是菲力。