Question: The steaks can be grilled or what?
About the article "Steak", section "Sirloin steak".

Candidate passages:
A fish steak is a cut of fish which is cut perpendicular to the spine and includes the bones.
Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones.
Fish steaks can be grilled, pan-fried, broiled or baked.
Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.
Fish steaks from particularly large fish can be sectioned so they are boneless.
While beef steak takes time to cook and can be tough, fish cooks rapidly, is tender, and tends to fall apart.
Fish steaks are less likely to fall apart than fish fillets.
Unlike beef steak, fish steaks are often baked in sauce. 
These steaks can be enjoyed as follows:  In place of other types of beef steaks that are braised, grilled, fondued or pan fried  As a casserole  As one savoury ingredient in a meat pie  
A steak (from Old Norse "steik", "roast") is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine.
Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked.
Steak can also be meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak.
Without qualification, the word "steak" generally refers to beefsteak.
Steaks from other animals are usually qualified as, "e.g.
", 'swordfish steak' or 'venison steak'. 
Barbecue has been a part of California cuisine since the Mexicans cooked beef in pit barbecues on ranches in the 1840s.
Santa Maria is famous for the Tri-tip, a special kind of beef cut that can be grilled, baked, braised, or roasted.
California's barbecue style is also influenced by the regional Southwestern American styles of Arizona, New Mexico, Texas, and Oklahoma.
Chicken, beef ribs, sausages, and steaks are also routinely grilled or smoked in a pit.
The barbecue sauce used in this state is tomato-based, as with all other western states.
Pork baby back ribs are popular for barbecue in the Western region in comparison to the popular use of spare ribs in the Southern United States. 
Tuna is the most important fish in Hawaiian cuisine.
Varieties include the skipjack tuna ("aku"), the yellowfin tuna ("ahi"), and the albacore tuna ("tombo").
Ahi in particular has a long history, since ancient Hawaiians used it on long ocean voyages because it is well preserved when salted and dried.
A large portion of the local tuna fishery goes to Japan to be sold for sashimi.
Tuna is eaten as sashimi in Hawaii as well, but is also grilled or sautéed, or made into poke.
The Pacific blue marlin ("kajiki") is barbecued or grilled, but should not be overcooked due to its very low fat content.
The broadbill swordfish ("shutome"), popular and shipped all over the mainland United States, is high in fat and its steaks may be grilled, broiled, or used in stir-fries.
The groupers ("hapuu") are most often steamed.
The red snapper ("onaga") is steamed, poached, or baked.
The pink snapper ("opakapaka") has a higher fat, and is steamed or baked, served with a light sauce.
The Wahoo ("ono") is grilled or sautéed, and the dolphin fish ("mahimahi") is usually cut into steaks and fried or grilled.
The moonfish ("opah") is used for broiling, smoking, or making sashimi.