Medium rare: similar to raw steak, almost raw in the middle with blood.
Medium rare: the surface is cooked, but there is still some blood in it.
Medium rare: The upper and lower parts of the steak are cooked, but the middle is still raw. The center of the beef is pink.
Medium-rare: Most of them are cooked, and the taste is tender and smooth.
Rare: The steak is well done, with no raw parts.
In fact, China people translated steaks according to the degree of steak cooked, and used odd numbers to distinguish them. In foreign countries, it is generally necessary to speak the corresponding English phrases in order to make the waiters understand them.
Unlike most other cooked foods, steaks are usually not fried until they are fully cooked, because beef is tender, juicy, mature and tough. If it's well-done, it's hard to bite down and lose the rich and delicious gravy. Therefore, the degree of raw and cooked steak is usually adjusted according to personal preference. The most common steaks are medium rare and medium rare.