The English word STEAK is a general term for steak. There are many kinds of steaks, among which the following four are common: tenderloin (tender beef tenderloin, beef tenderloin), also called filet mignon, which is the most tender meat on beef tenderloin and contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable for frying at 3, 5 and 7 degrees. Rib eye (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, it's better to cook it three times. Sirloin (sirloin steak, beef tenderloin) contains some fat. Because it is beef tenderloin, there is a circle of white muscles on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When you eat, cut the meat and muscles together, and don't overcook it. T-bone (T-bone steak), T-shaped, is the back of cattle. On both sides of the T-bone, it is more than the naked eye and less than the filet mignon. This kind of steak is more common in American restaurants. Because French food is exquisite, it is seldom used for large and thick T-shaped steak.

The degree of raw steak is called "rare" in western food. Rare: When cutting steak, only the upper and lower layers are grayish brown, during which 70% of the meat is red with a lot of blood. Medium: When cutting the steak, 50% of the meat in the center of the section is red with a little blood. 7 well-done: when cutting the steak, there is only a narrow red line in the center of the cut plane, and the blood in the meat is almost dry.

Westerners like to eat raw steak because it is moderately oily, slightly bloodshot and delicious. Orientals prefer 7 ripe, because they are afraid to see blood in the meat, so they think the less blood, the better.

There are many factors that affect the taste of steak, such as the speed of eating. When the steak is served, the speed of enjoyment can determine whether the steak is delicious or not. Because there is both butter and blood in the steak, if the temperature is slightly lower, the freshness of the steak will be reduced. It is common to cut the steak into small pieces, chew it roughly and swallow it. Eating steak pays attention to the heat, rather than enjoying the crisp taste, which is also the difference between stewed beef and fried steak in western food. In addition, tableware will also affect the taste of steak. The knife for eating steak must be sharp, sometimes the knife is not sharp enough to directly make you doubt the meat quality. So before eating steak, be sure to check whether the knife teeth are clear. In addition, the sauce also has a great influence on the taste of steak. French steaks pay attention to sauces, such as cream sauce, pepper sauce, red wine sauce, butter and white wine sauce, mushroom sauce, fennel juice and so on.