One-minute rare
A one-minute steak, also known as a blues steak, is only lightly seared on the surface and is almost completely raw and deep purplish-red on the inside. This degree of ripeness retains the original hemoglobin of beef, and the mouth bursts with a rich rusty flavor and a juicy taste. It is also because of its high degree of rawness that it may harbor bacteria and is not suitable for people with more sensitive stomachs.
Two, three-quarter-rare
Three-quarter-rare steaks have a slightly charred surface, a red heart, and some blood on the inside. This degree of doneness is slightly more cooked than one minute, but still maintains the tender taste of beef, and the bloody flavor is relatively light. For the vast majority of people, three-quarter-rare is a more moderate level of doneness, where you can taste the freshness of the beef without the fishy taste of raw meat.
Three, five-minute rare
Five-minute rare steak, the surface of the golden yellow, the heart of the meat between pink and light brown, only a little blood. This degree of doneness is a bit more cooked than medium rare, and the tenderness of the beef is reduced, but the meat is still juicy and slightly chewy. For diners who prefer a slightly higher degree of doneness, medium rare is a good choice.
Four, seven-percent cooked
Seven-percent cooked steak, the surface of the dark brown, the internal light brown, almost no blood. Beef at this degree of doneness is tough, with less meat juice and a relatively dry texture. But for some older people or those who don't like raw food, a seven-minute-rare steak is easier to chew and digest.
Five, fully cooked
Fully cooked steak, the surface is charred black, the internal gray-brown, no blood. Beef at this level of doneness has the driest meat and almost complete loss of gravy. Fully cooked steak is often considered to be the "black charcoal" of steak, and is not favored by diners.
Sixth, choose your own degree of doneness
The optimal degree of doneness for steak, there is no fixed standard, it depends entirely on personal taste preferences. If you like a tender and juicy texture, one-, three-, or five-percent cooked is a good choice; if you prefer a higher degree of doneness, seven-percent cooked or fully cooked steak is more suitable for you.
Seven, different parts of the recommended degree of ripeness
The recommended degree of ripeness of steak is also different for different parts of the steak. For example, filet mignon has a delicate texture and is suitable for medium-rare or medium-rare; sirloin steak has a slightly tougher texture and is suitable for medium-rare or medium-rare; and beef short ribs have a higher fat content and are suitable for medium-rare or well-done.
Eight, cooking skills
To ensure the taste and doneness of steak, cooking skills are very important. It is recommended to cook by pan-frying, baking or smoking and to use a meat thermometer to monitor the internal temperature to ensure that the desired doneness is achieved.
There is no absolute answer to the steak doneness debate. Choose the doneness that best suits your taste preferences to savor the best of your steak.