Steak doneness is divided into: 1 minute rare, 3 minutes rare, 5 minutes rare, 7 minutes rare, 9 minutes rare.

1, 1 minute cooked

rare, close to the whole raw, cooking just grilled to the surface of the meat, the rest of the part of all the raw beef, can be said, and raw beef is not very different.

2, 3 minutes rare

medium rare, slightly less blood than 1 minutes rare, but the blood is still very obvious, the surface and the bottom of the light brown.

3, 5-minute rare

medium, a word meaning medium-rare, the steak is fully cooked on the top and bottom, but half of the center portion is pink raw meat with gravy and a little blood.

4, 7-minute rare

medium well, most of the steak is cooked through, only a pink line of blood in the center, blood is almost completely gone, but there is gravy.

5, 9 minutes rare

well done, the steak is nearly fully cooked, no blood, but also no gravy.