标题：蒜茸黑椒牛扒
中文介绍
材料：
牛肉（选一块适合做牛扒的部位），配菜随意选择。  蒜茸黑椒牛扒调料：
蒜茸，酱油，柠檬汁，黑胡椒，盐，红酒。
做法：
（这个做法是自己随意做的~）
1、将配菜洗净，切丝或用手撕碎，拌成沙拉备用。除了普通的蔬菜，也可选择一些象玉米，香菇这样既好味又美观的食物来摆盘，在拌蔬菜沙拉时，注意不能直接食用的食物要提前焯烫、加工后再食用。
2、将牛肉拍松，然后加入蒜茸，酱油，柠檬汁，黑胡椒，盐，红酒腌渍，腌渍的时间可以长一些，30分钟到一个小时均可。
3、最后将腌渍好的牛肉煎熟就可以了，可以用黄油等来煎。
*牛排的部位及烹调方式：
牛小排：牛的胸腔左右两侧，含肋骨部分，肉质鲜美，有大理石纹，适合用以烤，煎，炸，红烧。
带骨西冷：牛的肋脊部，运动量小，肉嫩且油花均匀，可做牛排，蒸牛肉，火锅片或做铁板烧。
西冷：牛的后腰脊肉，肉质嫩，含油花，适合作牛排。
腓力：牛的腰内肉，运动量少，且肉质最嫩，可用作牛排或铁板烧。
T骨及纽约克牛排：牛的前腰脊肉的部位。
*牛肉的熟度辨别：
3分熟：渗有暗红色血水
5分熟：渗有淡红色血水
7分熟：渗有粉红色血水
全熟：渗有透明色的汁液
牛排点用的术语，用中文表述是几分熟，而用英文表述则是以下术语：
Raw 几乎生的(但绝不会是全生的,而是外熟内温)
Rare 三分熟
Medium-rare 三至四分熟
Medium 五分熟
Medium-well 七至八分熟
Well-done 全熟
*牛排的几种配食
1、英式牛扒 配食为煎洋葱块。
2、法式牛扒在煎好的牛扒上放一片柠檬和一块蒜泥黄油。配食为煮豆角和烤土豆。
3、胡椒牛扒在煎之前，先在牛排两面蘸上捣碎的胡椒。煎好装盘时烧以奶油沙司。
4、可以选用其它的配食如：
炸土豆条——蔬菜沙拉
煮青豌豆——煮芦笋——煮土豆
炒豆角——干煸磨茹片——煮土豆
5、还可以浇上不同风味的沙司，使其味道各异，如荷兰沙司、博得来沙司等。
英文解说
  配料选择　Material: 
Beef (steak select a suitable site of), side dishes optional. Seasoning: 
Garlic, soy sauce, lemon juice, black pepper, salt, red wine. 
Practice: 
(This practice is free to do their own ~) 
1, the dishes washed, shredded or hand pieces, Ban Cheng salad stand. In addition to ordinary vegetables, can also choose a number such as corn, mushrooms this way, good taste and beautiful plate of food to put in the mixed vegetable salad, be careful not to eat the food directly in advance blanch, processing before eating. 
2, beef, crushed, and then add garlic, soy sauce, lemon juice, black pepper, salt, red wine marinated, pickled longer time to 30 minutes to an hour can be. 
3, Finally, a good pickled beef cooked on it, you can use butter to fry. 
* Location and way of cooking steak: 
Ribs: the right and left chest of cattle, with some ribs, tasty meat, there are marble, suitable for grilling, frying, deep-fried, stewed. 
Bone sirloin: cow ribs spine, small amount of exercise, tender and Youhua even do steak, steamed beef, pot pieces or doing teppanyaki. 
West L: lumbar loin of cattle, meat tenderness, oil flower, suitable for steak. 
Philip: Bovine meat inside the waist, exercise less, and the most tender meat can be used as steak or teppanyaki. 
T bone steak and Niuyue Ke: the site of cattle Frontal tenderloin. 
* Degree of beef cooked to identify: 
3 familiar: a dark red bloody water seepage 
5 ripe: there is light red bloody water seepage 
7 points familiar: a pink bloody water seepage 
Fully Cooked: penetration of transparent colored juice 
Steak point terms used in Chinese statements are somewhat familiar, but the English interpretation is the following terms: 
Raw almost raw (but never the whole raw and cooked outside but warm inside) 
Rare two-thirds cooked 
Medium-rare cooked for three to four minutes 
Medium Rare, 
Medium-well cooked seven to eight 
Well-done-done 
* Some with eating steak 
1, British food is steak with fried onion pieces. 
2, French steak steak in the magic draft was ready to put a piece of lemon and garlic butter. Food is cooked with beans and baked potatoes. 
3, pepper steak in the fry before dipping in the crushed pepper steak on both sides. Magic draft was ready when the burning plate and serve with cream sauce. 
4, can be used with other food such as: 
Fries - vegetable salad 
Cooked green peas - cooked asparagus - boiled potatoes 
Fried beans - stir dry grinding Ru film - boiled potatoes 
5, can also be poured sauces of different flavors to make it taste different, such as He Lansha Division, won the Division and other sediment.