牛排幾分熟英文怎麼說？3分鐘教你點牛排英文的部位與熟度

一、1分鐘單字速速記 Vocabulary

filet mignon (n.) 菲力牛排
relatively (adv.) 相對地
tissue (n.) 組織
tender (adj.) 軟嫩的
marinated (adj.) 經醃漬過的
staple (adj.) 經典的、固定的
marbling (n.) 油花；花紋、紋路
fillet (n.) 無骨的肉排／魚排
tenderloin (n.) 脊肉
sauté (v.) 嫩煎
           

二、牛排部位與熟度 Steak Cuts & Degrees of Steak Doneness

更多更詳細的牛排部位介紹，可以到這裡參考圖片

Steak Cuts 牛排部位

1. Porterhouse 紅屋牛排
This is the king of steaks! It is a thick, 2-in-1 cut with a New York strip on one side and a relatively large filet mignon on the other.
這是牛排之最！紅屋牛排為二合一、且較為豐厚的部位。其中包含紐約客牛排，另一邊則是相對較大的菲力牛排。
2. T-Bone 丁骨牛排
Named after its T-shaped bone, it looks like a porterhouse but with a smaller portion of the filet mignon.
丁骨牛排命名於它骨頭的T字形狀，看起來很像紅屋牛排，只不過菲力相較小一些。
3. Top Sirloin 無骨莎朗
A lean cut sirloin steak without the bone, tenderloin, and the bottom round muscles.
位於里肌肉的下方，去除了骨頭、里脊肉、以及下方的圓形肌肉。
4. Flank 牛腹脅肉
It is one of the most popular cuts of beef with a lot of connective tissue. This gives it a lot of flavors but less tender, so it is advised to be marinated first and cut in thin slices.
它是最受歡迎的牛肉部位之一，含有大量結締組織。牛腹脅肉雖少了較軟嫩的地方，卻很有風味。普遍來說會建議先醃漬過再料理，並在食用前先切成薄片。
5. New York Strip 紐約客牛排
A staple steak at any steakhouse. The marbling makes the cut flavorful and tender. It is also known as: club steak, strip loin, shell steak, or Kansas City strip steak.
這是所有牛排館中最經典的一味。這部位的油花使整體更具風味，口感也更軟嫩。它也有許多稱號，例如：club steak, strip loin, shell steak, or Kansas City strip steak。
6. Filet Mignon 菲力牛排
‘Filet mignon’ is French for tender fillet. It’s a steak cut from the smaller end of the tenderloin.
Filet mignon為菲力牛排的法文。這是里脊的較小端的部位。
7. Rib-Eye 肋眼牛排
A favored steak for meat-lovers worldwide. The boneless cut and the marbling allow the meat to be tender and juicy. It is also called a rib steak.
令肉類愛好者為之瘋狂的肋眼牛排。無骨部位和油花使肉質柔嫩多汁。它也被稱為肋骨牛排。

Degrees of Steak Doneness 牛排熟度

1. Blue （０．５－１分熟）
Feels like raw meat to the touch, all but the outside of the steak will look raw. It is seared for 1 minute on each side and a few seconds on each of the outer edges. The internal temperature should be less than 29° Celsius.
觸感像是生肉般，除了外表有煎過的痕跡以外，裡面看起來是全生的。每面煎1分鐘，及每個外邊緣煎幾秒鐘。內部溫度應低於 29°C。
2. Rare （１－２分熟）
The meat should feel like as if you’re gently pressing the tip of your index finger with your thumb. Both sides of the steak are cooked for 2 and a half minutes and the outer edges seared for 10 seconds each. The inner two-thirds of the steak should be a blood-red color with an internal temperature at around 30–51° Celsius.
肉應該感覺就像用你的拇指輕輕觸碰你的食指尖。兩面的牛排烹煮2分半，每個外邊緣烤10秒鐘。牛排內部的三分之二應該是呈現血紅色的，其內部溫度應大約於 30–51°C。
3. Medium Rare （３－４分熟）
A little firmer than rare (press the tip of your middle finger with your thumb), a medium rare steak is cooked for 3 and a half minutes on both sides and the inside should be pink and moist, with a very narrow, blood-red center. The internal temperature should be at 57–63° Celsius.
比１－２分熟的更扎實一點（用你的拇指輕輕觸碰你的中指尖），一份三分熟的牛排兩面應烹煮3分半，內部應呈現粉紅色且是濕潤的而中心是還有點血紅。內部溫度應於 57–63°C。
4. Medium （５－６分熟）
If you touch the tip of your ring finger with your thumb, you’ll feel what a medium steak feels like to the touch. This is achieved by cooking for 4 minutes on each side and only about a quarter of the inside will remain pink and moist, with an internal temperature of 63–68° Celsius.
如果你用你的拇指觸碰你的無名指尖，那大概就是牛排五分熟摸起來的感覺。每面烹調4分鐘即可完成，且裡面約四分之一都呈現粉紅色且是濕潤的，內部溫度應於 63–68°C。
5. Medium Well （７－８分熟）
Similar to a medium steak to the touch, a medium well steak is cooked for 5 minutes on each side with an internal temperature of 72–77° Celsius.
觸感跟五分熟很相似，一份七分熟的牛排每面要煎5分鐘，內部溫度應於 72–77°C。
6. Well-done （９－１０分熟）
A well-done steak feels very firm (touch the tip of your pinky with your thumb) to the mignon touch and it should appear dark on the outside, evenly cooked to a light gray-brown color on the inside with a dry texture. The internal temperature should read 77° Celsius or higher.
一份全熟的牛排觸感非常扎實（用拇指觸碰你的小指尖），外觀應呈現深色，甚至內部要烹煮到呈現淺灰褐色，乾癟的質地。內部溫度應大約於 77°C以上。
           

三、情境對話 Scenario Application

Server: Good evening, what can I get for you?
服務生：晚安，您需要什麼嗎？
Customer: Hi there, I’d like the porterhouse steak with sautéed vegetables on the side.
顧客：你好，我想要一份紅屋牛排佐炒鮮蔬。
Server: How would you like your steak?
服務生：您的牛排要幾分熟呢？
Customer: Medium rare, please.
顧客：我要三分熟，謝謝。
Server: Anything else?
服務生：您還需要其他的嗎？
Server: Hello, may I take your order?
服務生：您好，可以點餐了嗎？
Customer: Certainly. I’ll have the filet mignon with red wine sauce.
顧客：好，我要一份菲力牛小排佐紅酒醬。
Server: Great choice! How do you like your steak?
服務生：選得好！您的牛排要幾分熟呢？
Customer: I prefer my steak fairly raw, so I’ll go with blue rare, please!
顧客：我想要我的牛排比較生一點，所以我要一分熟，謝謝😊！
Server: Sure thing. Would you like anything else on the side?
服務生：好的。您還想要其他配菜嗎？
Indulging in a fine piece of steak is a luxury and should be a very enjoyable experience for all meat-lovers. However, it can be difficult to describe exactly which cut of steak you want and how well you want it done. Hopefully, this article gives you all a peace of mind and sets your mind at ease next time you order steak in English!
享受一塊美味的牛排是一件奢侈的事，且對於肉食愛好者來說應該是場很愉快的經驗。然而，往往在點餐時卻很難形容自己想要牛排的哪個部位以及想要幾分熟。希望這篇文章能讓你下次在點牛排時能安心地使用英文來點餐。